NACHOS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
- Preheat the oven to 350 degrees F.
- Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
- In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
- In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.
PINTO BEAN NACHOS
This is a simple vegetarian recipe from Cooking Light. I am including directions for making your own tortilla chips but you could certainly use store-bought. I love the homemade tortilla chips, though! You can make or use more tortilla chips if you would like more than 8 tortilla chips per serving - there is plently of bean mixture if you want to do that. These nachos are different because you aren't melting the cheese over the chips. This recipe utilizes crumbled queso fresco instead. I really love the flavor of the beans with the cumin, chili powder and garlic. You may substitute black beans for the pinto beans, if you prefer. Enjoy!
Provided by LifeIsGood
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Tortilla Chips:.
- Preheat oven to 425 degrees F.
- Arrange the tortilla wedges in a single layer on a large baking sheet.
- Lightly coat the wedges with cooking spray.
- Bake for 5-8 minutes (depending on your oven), or until crisp.
- Repeat the procedure with the remaining tortilla wedges.
- Nachos:.
- Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
- Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.
- Partially mash the bean mixture with a potato masher until slightly thick.
- Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 383.1, Fat 8.6, SaturatedFat 1.1, Sodium 292.9, Carbohydrate 64, Fiber 18.3, Sugar 2.5, Protein 16.8
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.
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!
NACHO MAMAS BEAN DIP
This is a great way to get your kids to eat beans and you will love it as well! You can add extra onions and canned or fresh jalapeno peppers to taste, but my kids love it this way!
Provided by Lisa Ermgodts
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 36
Number Of Ingredients 7
Steps:
- Pulse Cheddar cheese and green onions together in a blender until evenly chopped; add cream cheese and pulse until blended. Pour in ranch-style beans; pulse to blend. Blend in pinto beans and cilantro until smooth. Serve with scoop-shaped corn chips.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 9.3 g, Cholesterol 14.8 mg, Fat 7.1 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 230.6 mg, Sugar 0.3 g
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- Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
- Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
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