Black and White Nachos

Black and White Nachos
Jackie Newgent

Ingredients

  •   Half 15-ounce can black beans, drained
  •   Half 15-ounce can cannellini or other white beans, drained
  • 1/3 Cup  finely diced white onion
  • small jalapeño with some seeds, minced
  • 2 Tablespoons  finely chopped cilantro
  •   Juice of 1 lime
  • 1/4 Teaspoon  sea salt, or to taste
  • 1/8 Teaspoon  ground cumin, or to taste
  • 1/8 Teaspoon  chili powder (optional)
  • 2 Teaspoons  grapeseed or canola oil
  •   Six 6-inch white corn tortillas
  • 3/4 Cups  shredded Monterey Jack cheese

Here, the toppings look rather artful instead of heavily plopped onto tortilla chips. It'll still be a palate-pleasing hit — and a party favorite. It's fit for a black-tie affair, an ultra-casual soirée, or just as a starter for a fun family meal. Feel free to use all white or black beans, if you prefer.

See all nacho recipes.

Click here to see A Healthy Super Bowl Menu, Part 2.

Directions

Stir together the beans, onion, jalapeño, cilantro, 1 tablespoon of the lime juice, 1/8 teaspoon of the salt, cumin, and chili powder, if using, in a medium-sized bowl. (Alternatively, stir together all of these ingredients except the beans. Divide into 2 bowls. Stir the black beans into 1 bowl and the white beans into the other.) Adjust seasoning. Set aside.

Preheat the oven to 400 degrees.

In a small bowl, whisk together the remaining lime juice, oil, and the remaining salt until well combined. Rub or brush with a pastry brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all of the vinaigrette. Cut the tortillas into 4 wedges each.

Place the tortilla wedges in a single layer on a large baking sheet. Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.

Top each tortilla chip with ½ tablespoon of the cheese and bake until the cheese melts, about 5 minutes. Remove from the oven and let stand for 5 minutes to crisp further.

Place the tortilla chips on a large platter. Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.

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