Nachos in Smoky Black Bean Sauce

Nachos in Smoky Black Bean Sauce
David Bowers

Get your home tailgate on with this delicious nacho dish!

6
Servings
198
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • One 15-ounce can black beans, undrained
  • 1 chipotle in adobo, minced
  • 1/2 teaspoon dried oregano leaves
  • 1 box taco shells, any variety
  • 2 cups shredded Monterey Jack cheese
  • 1 cup salsa
  • 1/2 cup sour cream
  • One 4-ounce can diced green chiles

Directions

 In medium saucepan, heat oil over medium heat. Add onion and garlic and cook 4 minutes or until onions are softened, stirring frequently. Add beans with their liquid, the chipotle, and oregano. Bring to a boil over medium heat.

Preheat oven to 350 degrees. Break taco shells into large chips and arrange in an even layer on a large baking sheet. Bake 8 minutes or until heated through.

Arrange warm chips on large serving platter. Sprinkle evenly with cheese then pour bean mixture over chips. Top with salsa and sour cream and sprinkle with diced green chiles. Serve immediately.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
28mg
9%
Carbohydrate, by difference
19g
15%
Protein
10g
22%
Vitamin A, RAE
48µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
171mg
17%
Choline, total
23mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
152mg
22%
Selenium, Se
13µg
24%
Sodium, Na
539mg
36%
Water
77g
3%
Zinc, Zn
1mg
13%

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.

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