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Black Bean Nachos

Mexican.Chef's picture
Ingredients
  Dried black beans 8 Ounce, soaked overnight and drained (250 Gram)
  Vegetable oil 2 1⁄2 Tablespoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Fresh hot red chili 2 , chopped
  Ground cumin 1 Teaspoon
  Vegetable stock 8 Fluid Ounce (1 Cup Or 250 Milliliter)
  Mozzarella cheese 4 Ounce, grated (125 Gram)
  Fresh red chilies 6 , cut into thin strips (Mild Variety)
  Corn chips/Fried corn tortilla pieces 8 Ounce (250 Gram)
Directions

1. Place beans in a saucepan and pour over fresh cold water to cover by 5 cm/2 in. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 45 minutes or until beans are tender. Drain.
2. Heat 1/2 tablespoon oil in a frying pan over a medium heat, add onion, garlic, hot chilies and cumin and cook, stirring, for 3 minutes or until onions are soft. Add half the beans and cook, mashing (a) to form a coarse puree. Add remaining beans and stock, simmer for 5 minutes or until mixture reduces and thickens.
3. Transfer bean mixture to an ovenproof dish, sprinkle with cheese (b) and bake at 180°C/350°F/Gas 4 until cheese melts.
4. Heat remaining oil in a frying pan until very hot, cook mild chilies for 2 minutes or until crisp. Drain on absorbent kitchen paper. To serve, arrange corn chips around bean mixture, then scatter with fried chili strips.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
90 Minutes

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