How To make Black Bean Nachos
FOR NACHOS: Corn oil 2 Flour tortillas (8")
2 Chorizo or spicy sausage
1 c Black bean pesto
1 c Monterey jack cheese, shred
2 T Chopped cilantro (coriander)
FOR BLACK BEAN PESTO: 8 oz Dried black beans
1 qt Water
1 Bay leaf
1 Ham hock
2 Jalapenos, seeded
2 cl Garlic
Stems from 2 bunchs of Cilantro (fresh coriander) Salt/fresh ground pepper For Black Bean Pesto: Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours. Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate, covered, until ready to use. Will keep in fridge for 2-3 days. Yield: 3 cups. Nachos: Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels. Slice chorizo into 1/4" thick rounds and saute them in a small skillet until crisp, about 5 minutes. Remove sausage from skillet and drain on paper towel. Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with chopped cilantro. Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve immediately. Makes 4 servings or 16 appetizers
How To make Black Bean Nachos's Videos
Nacho Tuesday the vegan way!!
Nacho Tuesdays!!! Pecans and chickpeas are a great meat substitute for tacos or nachos! You can even use this for your spaghetti, lasagna or chili! Y’all see how @teamchancebasketball and @nicfew feel about it ???????????? #veganuary #plantbased #danielfast #meatoptions #foodie #tabithabrown
Loaded Sheet Pan Black Bean Nachos
Gather up your friends and family - these nachos will feed a crowd! Perfect for a quick and easy weeknight meal or a game day get together, these Loaded Sheet Pan Black Bean Nachos are packed full of flavor and plant-based protein. Find the complete recipe here:
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1 Minute Loaded Cheesy Nachos Recipe | Easy Vegetable Nachos by Marinated Goodness
The loaded cheesy nachos recipe is an all-time favorite for kids and adults. In this video, I will be providing a guide for how to make easy vegetable nachos at home which is loved by everyone.
This nachos recipe is so so cheesy and mouthwatering. Do try this easy loaded nachos recipe and let me know how it turned out in the comment section below.
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Music: bensound.com
Ground Beef and Black Beans Nachos
Ground Beef and Black Beans Nachos
450 grams (1 lb) of ground beef
1 can of black beans
Tortilla chips
1 large onion
Piece of red pepper
Tomato paste
Oregano
Salt
Black pepper
Dice 1 large onion and a piece of red pepper
Cook them in a pan on medium heat until translucent
Add the ground beef and stir everything together
Once the water from the beef is mostly evaporated add the rinsed black beans and stir
After a couple of minutes squeeze some tomato paste and, of course, stir
Season with black pepper and if the beans were not salty enough season with some salt
Add a glug of fine tequila to bring all the flavors together
In a couple of minutes when all the liquid evaporates and the mixture is frying in the beef fat take it off of the heat
Cover the bottom of a baking tray with tortilla chips
Then cover the chips with the mixture
You can add thick layers of chips and filling or 2 thin layers of chips and filling one on top of the other
Season with some oregano and cover with grated cheese
Broil for 20 minutes or until the cheese has melted and has a little bit of color
Serve it as a whole or torn into pieces with toppings of your choice
Vegetarian Loaded Black Bean Nachos| Mexican Inspired Recipes
This Version of Nachos is full of flavor and each corn chip is equally tasty. Here every chip is slathered with refried beans. Then a spicy balck bean mixture is added followed by cheese. It is baked until the cheese melts. Then finally topped with onion, tomato and cilantro. It is then served right away with guacamole. I have been making this version for years and it really tastes amazing. I hope you enjoy making it as much as we did. Please leave me a comment if you have any questions.
Ingredients:
Corn chips
Shredded Pepper jack cheese - 3/4 cup
Jalapeno - 1
Refried beans - 1/3 cup
For Spicy Black beans:
Cooked (or canned) Black beans - 1/2 cup
Olive Oil - 1 tsp
Onion (small) - 1/2
Red bell pepper - 1/2
Cumin powder - 1/2 tsp
Cayenne pepper powder - To taste
Salt - To taste
Toppings:
Chopped Tomato
Chopped Onion
Chopped Cilantro
Written Recipe -
Refried beans recipe -
Guacamole Recipe -
Email :lakshmicanteen.koppa@gmail.com
ULTIMATE vegan Nachos Recipe for CINCO DE MAYO!
LEARN HOW TO MAKE MY ULTIMATE VEGAN NACHOS RECIPE TODAY!
LAY HO MA! I absolutely love nachos and I know you do too! A great platter of nachos for me should be like attending a fun party. Your platter should have the most amazing tortilla corn chips and piled with delicious salty and spicy veggies. Lastly, your nachos need a delicious smoky cheese sauce. Join me in this episode as I show you how to make my ultimate vegan nacho recipe. Let's begin!
TOPPINGS:
4-5 cups tortilla chips
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 long green chili pepper
1/2 red onion
1/2 cup olives
2 tbsp capers
1 tomato
1/2 cup canned black beans
generous sprigs of cilantro
CHIPOTLE SAUCE:
1/2 cup cashews
1/2 cup water
pinch of pink salt
2 tbsp homemade hot sauce (
1 tbsp smoked paprika
CHEESE SAUCE:
1/2 cup cashews
1/2 cup water
1 1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of pink salt
pepper
drizzle of olive oil
Directions:
1. Spread the tortilla chips onto a baking try lined with parchment paper
2. Top the chips with the veggie toppings
3. Blend up the cheese sauce ingredients in a high powdered blender until liquified (or soak the cashews overnight if you do not have a high powered blender)
4. Drizzle generously the sauces onto the nachos
5. Broil the nachos in the oven on low for 2-3min until the chips start to char
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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