Black and White Nachos

Staff Writer
Black and White Nachos
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.

6
Servings
186
Calories Per Serving
Deliver Ingredients

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 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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
0.9g
N/A
Saturated Fat
3g
14%
Cholesterol
13mg
4%
Protein
9g
19%
Carbs
25g
8%
Vitamin A
33µg
4%
Vitamin B12
0.1µg
2%
Vitamin C
7mg
12%
Vitamin E
0.9mg
4.6%
Vitamin K
7µg
8%
Calcium
228mg
23%
Fiber
6g
23%
Folate (food)
51µg
N/A
Folate equivalent (total)
51µg
13%
Iron
5mg
26%
Magnesium
37mg
9%
Monounsaturated
2g
N/A
Niacin (B3)
0.3mg
1.7%
Phosphorus
139mg
20%
Polyunsaturated
0.6g
N/A
Potassium
316mg
9%
Riboflavin (B2)
0.1mg
7%
Sodium
215mg
9%
Zinc
1mg
7%