There have been an unusual amount of sweets on this blog lately. Not that it really matters, but I would like to clarify that I eat things that are not Kind Bar knock-offs and Chocolate Olive Oil Spread and Oatmeal Cookies. Enter these super easy (and vegetarian) Chipotle Black Bean Nachos.
These black bean nachos have been making a regular appearance in our kitchen recently. Partly because they are spicy, smoky, salty, tangy, cheesy, gooey, and crunchy all at the same time. Partly because they are super simple to make. And also because if you go easy on the cheese and chips and heavy on the beans and veggies, they’re not half bad for you.
Inasmuch as nachos are not–and never will be–a health food. Having said that, these nachos are a vegetarian and gluten free version that are ready to go in about 20 minutes. The best part is that the chipotle black beans (that you may recognize from these dudes) are easily made ahead of time and keep well in the fridge until you’re ready to slap them on some chips, smother them in cheese, broil them until hot and bubbly, and top with pretty much any odds and ends you’ve got on hand.
In fact, you may notice that there’s some leftover veggie burger crumbles on the version I photographed here. Definitely a value-add type of situation. As far as other toppings go, I’m particularly fond of the pickled jalapeno, tomato, and green onion combo. With plenty of cilantro and sour cream.
It almost goes without saying, but I imagine guacamole would take these nachos to the next level.
- 1 tablespoon olive oil
- 3 cloves garlic
- 1-2 chipotles in adobo (plus 1-2 teaspoons adobo sauce)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (more to taste)
- 2 14-ounce cans black beans, drained and rinsed
- 1 cup water
- ½ cup fresh salsa
- Juice from ½ a lime
- a few handfuls of tortilla chips
- a cup or more of shredded cheese (pepperjack is our favorite)
- additional toppings (salsa, green onions, tomatoes, sour cream, pickled jalapenos, cilantro, etc.)
- Heat the oil in a medium saucepan over medium-high heat. Add the garlic, chipotles and adobo sauce, cumin, chili powder, smoked paprika, and salt. Cook, stirring continuously, for about a minute. Add the black beans and water and bring to a boil. Reduce heat to medium-low and simmer for about 7 minutes uncovered until most of the liquid has boiled off.
- Smash the beans against the side of the pan with the back of a wooden spoon until it’s creamy and thick. Stir in the salsa and lime juice. Remove from heat.
- Spread the chips in a single layer on a sheet pan. Top with spoonfuls of the bean mixture followed by shredded cheese. Broil on high for a few minutes or until the cheese is completely melted and bubbly. Remove from the broiler and top with remaining topping.