Spicy Black Bean Nachos

It’s tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans.  In other words…NACHOS!

nachos / nah-cho-zz! / noun

1. tortilla chips topped with melted cheese and warm goopy beans
2. an increasingly popular exclamation used to denote an impending, much deserved reward; similar in use to Yes! or Right on!

We’re using chipotles in adobo to give the beans some real kick, and the result is a combo that can be described best with one word…


Spicy Black Bean Nachos

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins


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 bag tortilla chips
4-5 cups shredded Monterey Jack cheese
jalapeno slices (optional)
chopped cilantro (optional)
Avocado Salsa Verde
4 tomatillos
1/2 onion
1 garlic clove
1/2 jalapeno
10-12 sprigs cilantro
1 avocado
salt to taste
Pico de Gallo (ingredients for a single batch, but I doubled it)
1 tomato
1/4 onion
1/2 jalapeno
10-12 sprigs cilantro
juice of 1/2 lime
1/4 teaspoon salt


  • Roughly chop 1/2 an onion and peel 2 garlic cloves.  Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
  • Drain and rinse one can of black beans.  Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock).  Simmer for a few minutes until heated through.
  • Combine the bean mixture in a blender or food processor.  Salt to taste (I added another pinch for this recipe).

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel