Description
A delicious and satisfying snack packed with flavor and protein, perfect for parties or a cozy night in.
Ingredients
Scale
- 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 cheese (like Monterey Jack)
- Jalapeno slices (optional)
- Chopped cilantro (optional)
- Pico de gallo (optional)
- 4 tomatillos
- 1/2 onion
- 1 garlic clove
- 1/2 jalapeno
- 10–12 sprigs cilantro
- 1 avocado
Instructions
- Chop 1/2 onion and peel 2 garlic cloves. Sauté in a skillet with oil over medium heat for 5-7 minutes until soft.
- Drain and rinse the black beans. Add to the skillet along with chipotles, adobo sauce, cumin, salt, pepper, and water. Simmer until heated through, then blend to desired consistency.
- Shred cheese. Spread tortilla chips on a baking sheet and drizzle with the bean mixture, topping with shredded cheese.
- Preheat the oven to 400°F (200°C). Bake nachos for 5-7 minutes until cheese is melted.
- Roast tomatillos in the oven at 400°F, then blend with remaining onion, garlic, cilantro, jalapeno, and avocado until smooth, adding salt to taste.
- Serve nachos immediately with optional toppings like jalapeno slices, cilantro, and pico de gallo.
Notes
For smoother bean consistency, blend until creamy. Customize cheese types and heat level according to preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 30mg