CHEESY BLACK BEAN NACHOS
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
DOUBLE CHEESE AND BEAN NACHOS
It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeño-studded version loaded with cheese.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
- In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
- Bake 10 to 12 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 1 g, TransFat 0 g
INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS AND CHUTNEY
These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don't skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.
Provided by Priya Krishna and Ritu Krishna
Categories dinner, lunch, weekday, burritos and nachos, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
- In a medium bowl, lightly mash the beans with a fork (this is so they won't roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
- While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
- Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.
EASY NACHOS WITH REFRIED BEANS
This is a quick recipe for nachos with refried beans to serve at get-togethers or on a Sunday watching football. Everyone I have served these to love them.
Provided by Beverly
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
- Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapenos.
- Bake in the preheated oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 34.1 g, Cholesterol 31.6 mg, Fat 18.2 g, Fiber 5.3 g, Protein 12.4 g, SaturatedFat 7.6 g, Sodium 768.3 mg, Sugar 1 g
HEARTY BEAN NACHOS WITH SPICY SALSA
According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can't have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.
Provided by Pati Jinich
Categories burritos and nachos, crackers and chips, finger foods, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
- Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
- Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
- Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
- Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
- Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
- Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!
BEAN AND KUMARA NACHOS
I love this recipe so much I lost the cookbook and rebought it just for this. The cumin seeds and kumara really are a fantastic addition to a nachos. You could probably cut back a bit on the cheese for a lower-fat version. For a non-vegetarian version, add 1 cup chopped cooked chicken. I can't thank Womens Weekly enough for their recipes.
Provided by MellowMel
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine kumara, 1 tablespoon of the oil and seeds in baking dish, bake, uncovered, in moderate oven about 30 minutes or until tender.
- Heat the remaining oil in pan, add onion, garlic, chilli and paprika, cook until onion is soft. Add undrained crushed tomatoes and peppers, simmer, covered, 5 minutes; stir in beans.
- Divide corn chips between 4 ovenproof dishes. Top with bean mixture, then kumara, sprinkle with cheese.
- bake uncovered, in moderate ovent about 10 minutes or until hot. Serve with avocado, sour cream and coriander.
Nutrition Facts : Calories 997.1, Fat 55.8, SaturatedFat 20.6, Cholesterol 77.2, Sodium 815.1, Carbohydrate 99.2, Fiber 19.7, Sugar 13.9, Protein 31.8
ONE-PAN NACHOS WITH BLACK BEANS
Enjoy this colourful sharing dish with nachos, black beans, salsa, avocado and melted cheese. Everyone will enjoy digging into it straight from the pan
Provided by Lulu Grimes
Categories Dinner
Time 30m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
- Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
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