Black Bean Nachos With Monterey Jack Cotija And Avocado Recipes

BLACK BEAN NACHOS

Steps:

• 1. Arrange top oven rack 6" from top heat source. Heat broiler.
• 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
• 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

BLACK BEAN NACHOS WITH MONTEREY JACK, COTIJA AND AVOCADO

Steps:

• 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.

CHEESY BLACK BEAN NACHOS

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

ONE-PAN NACHOS WITH BLACK BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
• Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.

BLACK BEAN NACHOS WITH CHIPOTLE TABASCO

Steps:

• In a bowl, combine beans, cumin and TABASCO® brand Chipotle Pepper Sauce and mix well.
• Preheat oven to 400 degrees.
• Spread tortilla chips in a single layer over large baking sheet with edges slightly overlapping. Spoon approximately one teaspoonful of black beans onto each corn chip and top with onion, tomato, and cheese.
• Bake in oven 6 to 8 minutes or until cheese melts and nachos are heated through.
• Sprinkle with the fresh cilantro. Serve hot.

BLACK BEAN NACHOS

Steps:

• In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeño peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat oven to 350 degrees with rack in middle position.
• In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil. Add onion and saute until translucent, about 3 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Remove from heat.
• On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering twice more.
• Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout. Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

ULTIMATE BLACK BEAN NACHOS

Steps:

• Preheat oven to broil at 375 degrees.
• Place tortilla chips on an oven-safe baking sheet.
• Drain black beans and corn.
• Combine with Salsa and green onions.
• Top each chip with 2 tablespoons black bean mixture.
• Sprinkle with cheese.
• Heat in oven 3-5 mnutes or until cheese melts.
• Garnish with chopped tomatoes and serve immediately.