I decided it was time to give my old standby baked nacho recipe an upgrade. As much as I love simple comfort foods, I get tired of eating the same version of the same dish time and time again. So, on occasion, I play off the basics to create a new version of an old favorite. This recipe is just as satisfying as the simpler version, but much more flavorful.
I also love learning other people’s methods to create easy, go-to meals like baked nachos. What’s your favorite version of this dish?
Ingredients: (makes 4 to 6 servings)
1 can black beans (drained)
1 can vegetarian chili (as spicy as you like)
tortilla chips (enough to cover a baking pan)
1/4 cup diced onions
1/4 cup sliced black olives
a handful of chopped, fresh cilantro
a cup of shredded cheddar cheese (or any cheese blend you like)
1/2 tsp cumin
a few finely chopped pickled jalapenos (optional)
Toppings: salsa, sour cream, guacamole, shredded cabbage or lettuce
Directions: Preheat oven to 350 degrees. In a mixing bowl, combine black beans, chili, and cumin.
Line the bottom of a glass baking pan with tortilla chips.
Evenly pour the chili bean mix over top of the nachos.
Top with jalapenos, olives, onions, and cilantro. Skip the jalapenos if you don’t like it too spicy. If you’re a fan of hot food, these peppers are a great, and really easy way, to add a lot of flavor to almost any dish. I regularly add these to pizza, enchiladas, collards, and the list goes on and on.
Cover with cheese. If you want to cut back a bit on fat and calories, feel free to reduce the cheese. It won’t take away from the dish.
Bake for 20 to 25 minutes, until cheese is melted on top. When the cilantro, cumin and onions become fragrant, you’ll know it’s ready to eat.
Look at all that cheese….I think I got a tad carried away.
But I’m not sorry. Yummmm…
Plate and serve the nachos with your favorite toppings. Isn’t it nice getting back to basics?
*Stay tuned for my upcoming giveaway on Wednesday! Here’s a hint: it involves my latest food obsession.
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