Healthy (ish) Black Bean Nachos with a thin layer of tortilla chips loaded with lime black bean sauce, juicy tomatoes, green onion and cilantro. Then baked on a sheet pan until cheese has melted.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Mexican
- 5 large garlic cloves, minced
- 1 jalapeno, minced*
- 1 tbsp avocado oil
- 1 tsp cumin, ground
- 3/4 cup vegetable broth, low sodium**
- 14 oz can low sodium black beans, rinsed & drained (I cook my own)
- 1/2 lime, juice of
- 1/4 tsp salt or to taste***
- 1 lb grape tomatoes, halved
- 1 1/2 cups Mexican cheese
- Organic tortilla chips
- 4–6 green onion sprigs, thinly sliced
- Handful cilantro, finely chopped
- Preheat medium pot on medium heat and swirl oil to coat.
- Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly.
- Add broth and black beans; bring to a boil and let beans cook for 2 minutes.
- Using a masher, mash beans until half of them are mashed and thick sauce forms. Turn off heat.
- Add lime juice and salt to taste.
- Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper.
- Lay chips in a single layer and top with half tomatoes, green onions and cilantro.
- Drop half of the black bean sauce in spoonfuls and sprinkle half of the cheese. Repeat layer.
- Bake for 5 minutes or until cheese is melted and bubbly.
- Serve immediately.
*For a mild version, leave some seeds in. If you want really spicy nachos, leave all seeds in. The heat is in the seeds.
**I use organic bouillon cubes diluted in water.
***Start with little salt and adjust to taste. I use unsalted cooked black beans but canned beans will have more salt.
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