Black and White Nachos Recipe

Jan 02, 2013 @ 5:03 PM
Posted by Jackie Newgent, Special Contributor

Nutrition

Cal/Serving: 449
Daily Value: 22%
Servings: 6

High-Fiber
Vegetarian, Sugar-Conscious

Fat	10g	16%
Saturated	4g	21%
Carbs	72g	24%
Fiber	15g	59%
Sugars	2g	0%
Protein	21g	42%
Cholesterol	17mg	6%
Sodium	248mg	10%
Calcium	294mg	29%
Magnesium	164mg	41%
Potassium	981mg	28%
Iron	6mg	32%
Zinc	3mg	23%
Vitamin A	262IU	5%
Vitamin C	7mg	11%
Thiamin (B1)	0mg	22%
Riboflavin (B2)	0mg	11%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	18%
Folic Acid (B9)	201µg	50%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	5µg	6%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	3g	0%

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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.

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

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
1 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 cup shredded Monterey Jack cheese

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.