Black Bean Potato Nachos Food

BLACK BEAN NACHOS

Steps:

• 1. Arrange top oven rack 6" from top heat source. Heat broiler.
• 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
• 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

NACHO BAKED VEG WITH CRISPY BLACK BEANS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
• In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
• Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
• Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
• Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.

CHEESY BLACK BEAN NACHOS

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.

BEAN AND SWEET POTATO NACHOS

Steps:

• In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.).
• Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
• Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
• Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
• Stir in the beans.
• Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
• Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
• Serve sprinkled with coriander, with avocado and soured cream served separately.
• NOTE: I made a simple guacamole with the avocado.
• I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper.
• I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
• I then served these separately, they were delicious with the nachos!