BEAN AND CHEESE NACHOS RECIPE RECIPES

Name: Cheesy Black Bean Nachos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Cuisine: North America, Mexican, Southwest
Ingredients: 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, well drained; 3 to 4 jalapeno peppers, seeded and sliced; 4 cups multigrain tortilla chips; 1 cup shredded cheddar cheese; Optional toppings: Sour cream, chopped fresh cilantro and additional jalapeno slices

CHEESY BLACK BEAN NACHOS RECIPE: HOW TO MAKE IT

Cheesy Black Bean Nachos Recipe: How to Make It image

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories Appetizers Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, well drained
3 to 4 jalapeno peppers, seeded and sliced
4 cups multigrain tortilla chips
1 cup shredded cheddar cheese
Optional toppings: Sour cream, chopped fresh cilantro and additional jalapeno slices

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.

Nutrition Facts : Calories 371 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 42g carbohydrate (6g sugars, FiberContent 7g fiber), ProteinContent 15g protein.

BEAN AND CHEESE BURRITOS RECIPE - NYT COOKING

Bean and Cheese Burritos Recipe - NYT Cooking image

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

Provided by Kay Chun

Total Time 40 minutes

Yield 6 burritos

Number Of Ingredients 11

Ingredients

1/4 cup safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Kosher salt and black pepper
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 (9- to 10-inch) flour tortillas
2 cups (8 ounces) shredded sharp Cheddar
Sour cream and hot sauce, for serving

Steps:

In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

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