Black and White Nachos

Black and White Nachos
Staff Writer
Black and White Nachos

Jackie Newgent

Black and White Nachos

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.

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

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
10g
8%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
77mg
8%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
17mg
2%
Selenium, Se
2µg
4%
Sodium, Na
168mg
11%
Water
7g
0%

Nacho Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Nacho Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nacho Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.