dinner · lunch · Mexican-inspired · Filipino-inspired
Black Bean Nachos
A main dish centered on black beans, salsa, reen onions, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 3 servings
- 1 can 1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed
- 1 cup 1 cup salsa (see tips)
- 4 item 4 green onions, finely chopped
- 2 item 2 roasted peppers (poblanos or sweet), peeled and diced
- 1 item 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced
- 2 cup 2 cups shredded Cheddar or Monterey Jack cheese
- 1 item Tortilla chips
- 1 item Small (2 to 31⁄2 quart) slow cooker
Equipment
Large skillet
How to make it
- 1
Measure and prepare black beans, salsa, reen onions, roasted peppers, roasted jalapeño, cheddar or monterey jack cheese, tortilla chips, and slow cooker as listed.
- 2
Cook reen onions, and roasted peppers first until fragrant and softened, then add black beans, salsa, roasted jalapeño, cheddar or monterey jack cheese, tortilla chips, and slow cooker.
- 3
Stir in the prepared ingredients and the prepared ingredients; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains milk. Packaged ingredients can vary, so check labels and cross-contact information.
