Black Bean Nachos
Submitted by azureangel
Open-faced black bean nachos with spicy chorizo, melted Monterey Jack, and a smoky black bean pesto thickened with ham hock. Fried flour tortillas baked into crisp wedges. Loaded restaurant-style nachos.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
3 hrsBlack bean nachos are not your standard chip-and-cheese plate. These build on a homemade black bean pesto, a thick, smoky puree simmered with ham hock, bay leaf, garlic, and jalapeño until the flavors collapse into something between refried beans and a savory spread. The pesto goes onto a freshly fried whole flour tortilla, gets crowned with crisp chorizo rounds and shredded Monterey Jack, then everything bakes until the edges crisp.
Making the pesto a day or two ahead is the move. The flavor deepens overnight as the black beans absorb the salty pork and bay. Process the cooked beans in batches with the cooking liquid until you have a smooth, thick paste that spreads like hummus. You’ll have plenty of pesto leftover for sandwiches, dips, or a second round of nachos.
Fry the tortillas individually in shallow corn oil for just 15 seconds per side. You want golden crisp, not deep brown, since they’ll bake again. Slice each finished tortilla into eight wedges before serving so guests can pick up cleanly.
Pro Tips
- Render the chorizo until it crisps and the fat releases. Soft chorizo turns rubbery in the oven.
- Use chorizo with the casing removed if you want a crumblier texture. Slice with the casing on for crisp rounds.
- The pesto keeps 2 to 3 days refrigerated. Make ahead and you’ve got dinner in 30 minutes.
- Watch the cheese in the oven. Monterey Jack browns fast at 375F (190C). Pull at the first sign of a golden edge.
Variations
- Use corn tortillas for a gluten-free version with more authentic flavor.
- Skip the ham hock and chorizo for a vegetarian version. Add 1 chipotle in adobo to the pesto for replacing the smoky depth.
- Top with sliced avocado, pickled jalapeños, sour cream, and lime wedges before serving.
Ingredients
Directions
For Black Bean Pesto:
Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1½ 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. Will keep in fridge for 2 to 3 days.
Yield: 3 cups.
Nachos:
Preheat oven to 375℉ (190℃). Fill a heavy skillet with ½ inch corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.
Slice chorizo into ¼ inch thick rounds and sauté 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 immediately. Makes 4 servings or 16 appetizers
Comments
