Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Black Bean Nachos with Monterey Jack, Cotija and Avocado
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 304
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 33 mg
- Sodium
- 396 mg
Inferior nachos shouldn't exist. Similar to salad, or ice-cream sandwiches, nachos are good or bad based on the sum of their parts. So for a recipe perfect for game-day Sunday, I put together all of my favorite flavors to make some amazing nachos. (See how I avoided a "touchdown" metaphor? That is some restraint right there.) You can add cooked ground beef to make these a meal, or keep them vegetarian as an appetizer. The trick is in mixing the spices with the cheese first, so there's amazing flavor in every bite. Enjoy!
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 304
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 33 mg
- Sodium
- 396 mg
Ingredients
Directions
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18m
Easy
CLASS
- Arrange a rack in the middle of the oven and preheat the oven to 425 degrees F.
- Mix the Monterey Jack, Cotija, chile powder, cumin and garlic together in a medium bowl. Spread about a third of the tortilla chips on an ovenproof platter in an even layer. Sprinkle with a third each of the beans, cheese mixture and onions. Repeat the layering two more times. Bake until the cheese is melted and bubbly, 7 to 10 minutes.
- Remove the nachos from the oven and garnish with the avocado and cilantro. Sprinkle with hot sauce to taste. Dollop with sour cream if using. Serve hot.
