Recipe courtesy of Mamrie Hart
Nacho Bites
- Level: Easy
- Total: 8 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 20 servings
- Level: Easy
- Total: 8 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 20 servings
Ingredients
20 tortilla scoop chips
Refried Beans, recipe follows
Store-bought or homemade pico de gallo, for topping
Chipotle Cashew Cream, recipe follows
Pickled jalapenos, for garnish
Refried Beans:
Two 15-ounce cans black beans
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt
Chipotle Cashew Cream:
1 cup raw cashews, soaked in water overnight and drained
1/2 cup fresh cilantro
1 teaspoon chipotle powder
Juice of 1 lime
Kosher salt
Directions
- Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
Refried Beans:
Yield:
about 2 cups
- In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
Chipotle Cashew Cream:
Yield:
1 1/2 cups
- Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.
