These nachos are a healthy summer appetizer. The black bean dip and tomato relish can be made ahead of time. I spiced mine up a little with extra cumin, Frank's Hot Sauce, and jalapeños.
Ingredients:
Black Bean Dip
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
1 teaspoon cumin
1 can black beans, rinsed
1 tablespoon Frank's RedHot Sauce
Nachos
8 cups blue tortilla chips
2 1/2 cups shredded Monterey jack cheese
3 beenstock tomatoes, seeded and chopped
3 tomatillos, husked and chopped
1 small red onion, chopped
1/2 cup cilantro, chopped
2 jalapeños, chopped
1 lime, juiced
salt
1/3 cup sour cream
Preparation:
1. Preheat oven to 400 degrees.
2. In a small skillet, heat olive oil over medium heat.
3. Saute onion, garlic, jalapeño, and cumin. Season with salt. Cook until vegetables are soft. Add a 1/2 cup water. Cook until water is mostly reduced.
4. In a food processor, mix beans, hot sauce, and cooked vegetables. Blend well. Set aside.
5. Line a baking sheet with foil. Cover with chips. Baked for 5-7 minutes, until chips are toasted. Remove from oven and top with black bean sauce and cheese.
6. Preheat the broiler. Combine tomatoes, tomatillos, red onion, jalapeños and lime juice in a small bowl. Season with salt. Mix.
7. Place nachos under the broiler until cheese melts, about 4 minutes. Top nachos with the tomato relish and dollops of sour cream. Serve warm.
Ingredients:
Black Bean Dip
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
1 teaspoon cumin
1 can black beans, rinsed
1 tablespoon Frank's RedHot Sauce
Nachos
8 cups blue tortilla chips
2 1/2 cups shredded Monterey jack cheese
3 beenstock tomatoes, seeded and chopped
3 tomatillos, husked and chopped
1 small red onion, chopped
1/2 cup cilantro, chopped
2 jalapeños, chopped
1 lime, juiced
salt
1/3 cup sour cream
Preparation:
1. Preheat oven to 400 degrees.
2. In a small skillet, heat olive oil over medium heat.
3. Saute onion, garlic, jalapeño, and cumin. Season with salt. Cook until vegetables are soft. Add a 1/2 cup water. Cook until water is mostly reduced.
4. In a food processor, mix beans, hot sauce, and cooked vegetables. Blend well. Set aside.
5. Line a baking sheet with foil. Cover with chips. Baked for 5-7 minutes, until chips are toasted. Remove from oven and top with black bean sauce and cheese.
6. Preheat the broiler. Combine tomatoes, tomatillos, red onion, jalapeños and lime juice in a small bowl. Season with salt. Mix.
7. Place nachos under the broiler until cheese melts, about 4 minutes. Top nachos with the tomato relish and dollops of sour cream. Serve warm.