Spicy Black Bean Nachos with Salsa Verde Dipping Sauce


It’s surprisingly easy to whip up this chipotle-infused black bean puree. Drizzle it over tortilla chips, add plenty of cheese, and you are on your way to Nacho Heaven. We’re building this delight using canned beans as that is easiest, but of course you are welcome to use 2 cups of homemade beans if you have some on hand.

For the Cheesy Beans

Ingredients

  • 1 CAN BLACK BEANS
  • 1/2 ONION
  • 2 GARLIC CLOVES
  • 2 CHIPOTLES IN ADOBO
  • 1 TABLESPOON ADOBO SAUCE
  • 1/2 TEASPOON CUMIN
  • 1/2 TEASPOON SALT
  • FRESHLY GROUND PEPPER
  • 1/2 CUP WATER (OR STOCK)
  • 1 LARGE BAG TORTILLA CHIPS
  • 4-5 CUPS SHREDDED MONTEREY JACK CHEESE
  • 1 TEASPOON VEGETABLE OIL OR AS NEEDED
  • JALAPEÑO SLICES (OPTIONAL)
  • CHOPPED CILANTRO (OPTIONAL)

For the Avocado Salsa Verde

Ingredients

  • 4 TOMATILLOS
  • 1/2 ONION
  • 1 GARLIC CLOVE
  • 1/2 JALAPEÑO PEPPER
  • 10-12 SPRIGS CILANTRO
  • 1 AVOCADO
  • SALT TO TASTE

For the Pico de Gallo

Ingredients

  • 1 TOMATO
  • 1/4 ONION
  • 10-12 SPRIGS CILANTRO
  • JUICE OF 1/2 LIME
  • 1/4 TEASPOON SALT

Directions

  1. Combine the bean mixture in a blender or food processor.
  2. Salt to taste (I added another pinch for this recipe).
  3. Shred 4-5 cups of Monterey Jack cheese. This is enough cheese for three single layer batches.
  4. Add a dense, single layer of chips to a sheet pan. (You can line the sheetpan with foil or parchment paper if you want to make cleanup easier.)
  5. Drizzle some of the beans over the chips. Note: you have enough beans for three single-layer batches. Add a layer of cheese to the chips. Bake in the oven at 400ºF for 5-7 minutes or until all the cheese is melted.
  6. Top with your favorite fixings and serve immediately.
  7. This batch was drizzled with Avocado Salsa Verde and topped with Pico de Gallo, chopped cilantro, and jalapeno slices.
  8. If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos. Roast the tomatillos in the oven at 400ºF until cooked through and they start to turn army green.
  9. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper.
  10. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well. Add salt to taste.
  11. If you are making Pico de Gallo, start by finely chopping the tomato, ¼ onion, and ½ jalapeno into ¼" sized chunks.
  12. Finely chop the cilantro.
  13. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.
  14. Add ¼ teaspoon salt and the juice of a ½ lime.
  15. Mix together well and taste for seasoning. Add additional salt and lime if necessary.

Keep the beans close by so you have the option of dipping the chips in both the beans and the Avocado Salsa Verde. Using two chipotles in adobo gives the beans real kick. If you want a milder version you can use a single chipotle or even ½ of a chipotle. Note that some of the heat will get diluted once you combine the beans with all the fixings, so my version tastes extra spicy right out of the blender. Feel free to use cheddar cheese instead of Monterey Jack. Or both! More info on chipotles in adobo here You can use canned tomatillos for the Avocado Salsa Verde and still get a stellar result. Note that if you are using canned tomatillos you can skip roasting them as it won’t have the same effect. You can substitute a serrano for the jalapeno in the Avocado Salsa Verde.

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