Black Bean Nachos Recipe

Name: Black Bean Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x corn oil; 2 each flour tortillas (8 inch); 2 each chorizo sausage or spicy sausage; 1 cup Black Bean Pesto, prepared (click to view recipe); 1 cup monterey jack cheese shredded; 2 tablespoons cilantro chopped fresh; 8 ounces black beans dried; 1 quart water; 1 each bay leaves; 1 each ham hock; 2 each jalapeno pepper seeded; 2 cloves garlic; 1 x cilantro stems from 2 bunchs; 1 x black pepper to taste

Servings: persons

1 x corn oil
2 each flour tortillas (8 inch)
2 each chorizo sausage or spicy sausage
1 cup Black Bean Pesto, prepared (click to view recipe)
1 cup monterey jack cheese shredded
2 tablespoons cilantro chopped fresh
8 ounces black beans dried
1 quart water
1 each bay leaves
1 each ham hock
2 each jalapeno pepper seeded
2 cloves garlic
1 x cilantro stems from 2 bunchs
1 x black pepper to taste

1
For Black Bean Pesto:
2
Rinse and drain beans thoroughly.
3
Place them in a large saucepan or soup kettle and add all remaining ingredients.
4
Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours.
5
Remove and discard ham hock and bay leaf.
6
Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor.
7
Process, adding cooking liquid as necessary to form a smooth, thick paste.
8
You will use a total of about 1 cup liquid.
9
Transfer the pesto to a bowl and stir in the salt and pepper if needed.
10
Refrigerate, covered, until ready to use.
11
Will keep in fridge for 2 to 3 days.
12
Nachos: Preheat oven to 375F (190C).
13
Fill a heavy skillet with 1/2 inch corn oil.
14
Heat it until oil just starts to move.
15
Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side.
16
Drain on paper towels.
17
Slice chorizo into 1/4 inch thick rounds and saute them in a small skillet until crisp, about 5 minutes.
18
Remove sausage from skillet and drain on paper towel.
19
Place tortillas on baking sheet, and spread pesto evenly over them.
20
Arrange sausage over pesto and sprinkle with cheese.
21
Top with chopped cilantro.
22
Bake until brown, 20 minutes.
23
Remove from oven and cut each tortilla into eight pieces.
24
Serve immediately.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 x corn oil, 2 each flour tortillas (8 inch), 2 each chorizo sausage or spicy sausage, 1 cup Black Bean Pesto, prepared (click to view recipe), and more.

Yes, Black Bean Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions