#MeatfreeMonday: Spicy Black Bean Nachos

by Olga Alexandru

#MeatfreeMonday: Spicy Black Bean Nachos

Spicy Black Bean Nachos

Nachos are great. They are the ultimate comfort food (and we could all use a bit of comfort at the moment). They are warm and gooey with the perfect combination of spiciness and flavour. Plus there’s the added bonus of beans and veg. That means they’re totally healthy right?


1 can black beans
½ onion
2 garlic cloves
2 chipotles in adobo
1 Tablespoon adobo sauce
½ teaspoon cumin
½ teaspoon salt
freshly ground pepper
½ 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
½ onion
1 garlic clove
½ jalapeno
10-12 sprigs cilantro
1 avocado
salt to taste

Pico de Gallo
1 tomato
¼ onion
½ jalapeno
10-12 sprigs cilantro
juice of ½ lime
¼ teaspoon salt


Roughly chop ½ 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, ½ teaspoon cumin, ½ teaspoon salt, freshly ground pepper, and ½ cup water (or stock).
Simmer for a few minutes until heated though
Combine the bean mixture in a blender or food processor
Salt to taste (I added another pinch for this recipe)
Shred 4-5 cups of Monterey Jack cheese. This is enough cheese for three single layer batches.
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).
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 400F for 5-7 minutes or until all the cheese is melted
Top with your favorite fixings and serve immediately
This batch was drizzled with Avocado Salsa Verde and topped with Pico de Gallo, chopped cilantro, and jalapeno slices.
If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos.
Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green.
Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper.
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.
Salt to taste.
If you are making Pico de Gallo, start by finely chopping the tomato, ¼ onion, and ½ jalapeno into ¼” sized chunks
Finely dice the cilantro
Combine the tomato, onion, jalapeno and cilantro in a mixing bowl
Add ¼ teaspoon salt and the juice of a ½ lime
Mix together well and taste for seasoning
Add additional salt and lime if necessary

 Source: Mexican Please

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