Recipe courtesy of Mamrie Hart

Nacho Bites

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  • Level: Easy
  • Total: 8 hr 30 min (includes soaking time)
  • Active: 30 min
  • Yield: 20 servings
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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

  1. 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:

  1. 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:

  1. 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.

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