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BLACK
BEAN NACHOS RECIPE
My family have Black Bean Nachos
on a Saturday night after we have been out all day. I make
the black bean pesto up on the Friday and refrigerate as then
it is so easy and quick to make up the Black Bean Nachos on
Saturday night.
Black
Bean Nachos Ingredients
FOR NACHOS:
corn oil
2 spicy sausage
2 x 8" flour tortillas
1 cup black bean pesto
2 Tbs chopped coriander
1 cup monterey jack cheese shredded
FOR BLACK BEAN PESTO:
salt
1 bay leaf
1 ham hock
1 quart water
2 jalapenos seeded
fresh ground pepper
8 oz dried black beans
Black
Bean Nachos Method
For Black
Bean Pesto: First thing to
do is to rinse and drain beans thoroughly and then place them
in a large saucepan and add all remaining ingredients. Bring
to a boil and reduce heat and simmer uncovered for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon
transfer bean mixture in batches to the bowl of a food processor.
Process adding cooking liquid as necessary to form a smooth
thick paste. You will use a total of about 1 cup liquid. Transfer
the pesto to a bowl and stir in the salt and pepper if needed.
Refrigerate covered until ready to use.
Nachos: Preheat oven
to 375 degrees. Fill a heavy skillet with 1/2 inch of corn
oil. Heat it until oil just starts to move. Then fry the tortillas
one at a time until light brown about 15 seconds on each side.
Drain on paper towels. Slice spicy sausage into 1/4 inch thick
rounds and saute them in a small skillet until crisp about
5 minutes. Remove sausage from skillet and drain on paper
towel. Place tortillas on baking sheet and spread pesto evenly
over them. Arrange sausage over pesto and sprinkle with cheese.
Top with chopped cilantro. Bake until brown 20 minutes. Remove
from oven and cut each tortilla into eight pieces. Serve the
Black Bean Nachos immediately.
Enjoy your freshly made Black
Bean Nachos!
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