Cuban Nachos Recipe

Name: Cuban Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 1/2 cup water; 1/4 cup granulated sugar; 1 tablespoon black peppercorns, crushed; 3 cups thinly sliced red onion (about 1 medium onion); 2 tablespoons canola oil; 2 tablespoons minced garlic (about 6 garlic cloves); 1 1/2 tablespoons ground cumin; 1 teaspoon dried oregano; 2 (15-oz.) cans black beans, drained and rinsed; 3/4 cup water; 2 tablespoons fresh lime juice (from 1 lime); 1/2 teaspoon kosher salt; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk; 1 1/2 teaspoons yellow mustard; 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper; 2 ounces Jarlsberg cheese, shredded (about 1/2 cup); 4 cups tortilla chips, divided; 3 cups plantain chips, divided; 1 medium-size ripe avocado, diced; 1/4 cup quartered bread-and-butter pickle chips; 3 tablespoons chopped fresh cilantro; 1 lime, cut into wedges

Servings: persons

1/2 cup red wine vinegar
1/2 cup water
1/4 cup granulated sugar
1 tablespoon black peppercorns, crushed
3 cups thinly sliced red onion (about 1 medium onion)
2 tablespoons canola oil
2 tablespoons minced garlic (about 6 garlic cloves)
1 1/2 tablespoons ground cumin
1 teaspoon dried oregano
2 (15-oz.) cans black beans, drained and rinsed
3/4 cup water
2 tablespoons fresh lime juice (from 1 lime)
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 1/2 teaspoons yellow mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 ounces Jarlsberg cheese, shredded (about 1/2 cup)
4 cups tortilla chips, divided
3 cups plantain chips, divided
1 medium-size ripe avocado, diced
1/4 cup quartered bread-and-butter pickle chips
3 tablespoons chopped fresh cilantro
1 lime, cut into wedges

1
Prepare the Pickled Red Onions: Combine vinegar, water, sugar, and peppercorns in a medium saucepan. Bring to a boil over high, and cook, stirring occasionally, until sugar dissolves, about 2 minutes. Place onions in a medium heatproof bowl. Pour hot vinegar liquid over onions; cover and let stand until onions soften, at least 30 minutes. (Pickled onions may be stored in an airtight container in refrigerator up to 2 weeks.)
2
Prepare the Refried Black Beans: Heat oil in a medium saucepan over medium. Add garlic, cumin, and oregano; cook, stirring often, until fragrant, 1 to 2 minutes. Stir in beans. Add water, and bring to a boil. Mash bean mixture with a potato masher, and stir in lime juice and salt. Remove from heat; cover and keep warm.
3
Prepare the Cheese Sauce: Melt butter in a saucepan over medium, and cook until slightly browned, about 2 minutes. Remove from heat, and sprinkle with flour; whisk until well incorporated, about 1 minute. Very slowly drizzle in milk, whisking constantly, until mixture is emulsified and smooth, about 2 minutes. Return to heat, and cook over medium, whisking often, until thickened, about 5 minutes. Whisk in mustard, salt, and pepper. Gradually add cheese in small batches, whisking until melted and incorporated after each addition. Keep warm.
4
Assemble the Nachos: Drain Pickled Red Onions. Arrange half of tortilla chips and plantain chips on a serving platter. Dollop evenly with 1/2 cup of the Refried Black Beans, and drizzle with 1/2 cup of the Cheese Sauce. Top evenly with remaining tortilla chips and plantain chips. Dollop remaining Refried Black Beans over chips, and top evenly with pork, avocado, pickles, cilantro, and Pickled Red Onions. Drizzle with remaining Cheese Sauce. Serve with lime wedges.

543

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 26 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 1/2 cup water, 1/4 cup granulated sugar, 1 tablespoon black peppercorns, crushed, and more.

Yes, Cuban 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!

Cuban Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions