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Get Started - 100% free to try - join in 30 seconds1 22oz bag of corn chips
1/4 cup of olive oil
1 medium onion finely chopped
12 chopped fresh pablano (or bell) pepper
1 cups frozen corn (optional)
1 tablespoon of garlic powder, more if you like it garlicy
1 tablespoon chipolte flakes, more if you can take the heat
5 tablespoons of balsamic vinegar (does not have to be "good" quality)
1 can of black beans, rinsed
salt to taste
2-4 cups shredded cheese (as cheesy as you like it)
Top and serve with:
sour cream
avocados
chopped fresh cilantro
salsa, onions, lime, etc...
Preheat oven to 400 degrees. Line a large baking tray or sheet with aluminum foil and then spread out a large bunch of tortilla chips over the tray. (note, there are 2-3 batches of nachos)
Saute the onions, peppers, garlic powder, chipolte and salt in the olive oil. When the saute starts to get caramelized, about 5 minutes, chug in the balsamic vinegar and 'deglaze' the pan.
Add the drained black beans & frozen corn stirring & combining everything together. Continue stirring until you cook off the excess liquid.
Remove from heat.
Sprinkle the sauteed beans & veg on top of the corn chips.
Then sprinkle cheese on top of the beans.
Pop the tray of nachos into the oven and bake for 3-5 minutes - until the cheese is melty - and serve hot.
Top nachos with sour cream, minced onion, chopped cilantro, avocado, salsa, all the usual standards. Enjoy.
Tips / Substitutes: This is vegetarian but tastes so great you'd never know! Could be totally vegan without the cheese & sour cream!
Servings: 4-8
Preparation Time: 30 minutes
Comments
I am very proud to say that this is my very own recipe :o)