Black bean and cheese nachos with heirloom tomato salsa

I love nachos. They remind me of watching football with my family at the lake. I used to make just cheese nachos in the microwave and put sour cream and salsa on top as a football snack. I like to make them for dinner sometimes because they are quick and so tasty! I make them with lots of topping now though – black beans, green onion, homemade salsa, guacamole, black olives, cilantro, etc.

I’ve been making black beans like this for a few years now and it’s definitely my go-to way to cook them – with purple onion, a big pepper and spices. You can also cook pinto beans this way, too but since Costco only sells black beans, that’s what I use! You could use any kind of bean you’d like really, or you could substitute (or add) meat like shredded chicken, ground beef or turkey.

For the salsa, I don’t really measure anything, so the amounts are approximate. I also like a very chunky salsa, but you could do a brief pulse in a blender if you wanted a more fine salsa.

These nachos are great for dinner or for a party, football game, etc. Make a heap and enjoy!IMG_9734IMG_9735

Black bean and cheese nachos with heirloom tomato salsa

Prep time: 20 minutes
Cook time: 5 minutes
Serves: 2-4 for dinner

For the black beans:

Olive oil
3/4 – 1 large purple onion
1 poblano or passilla pepper
1 tsp cumin
1 tsp chilli powder
Juice of 1 lime
1 can black beans, rinse and drained
Salt and pepper

For the salsa:

A mix of tomatoes (I used about 1 red slicer, 1 ugly heirloom, 2 handfuls heirloom cherry/grape/plum tomatoes. But you could use about 3 red slicers), diced
1/4 purple onion, diced
1-4 jalapeños, seeded and diced
1-2 cloves garlic, minced
Juice or 1-2 limes
1 bunch cilantro
1 tsp cumin
Salt and pepper
olive oil

For the nachos:

1 bag tortilla chips
~2 cups cheese like pepper jack, sharp cheddar, etc

Toppings: sliced green onions, cilantro, sour cream, guacamole, avocado, black olives

Heat the oven to 450 F.

Heat some olive oil in a skillet and cook the purple onion for about 7 minutes. Add the garlic and poblano pepper, cooking for 5 more minutes. Add the spices, lime juice and black beans. Cook for a few more minutes and adjust seasonings as desired.

To make the salsa, combine all the ingredients in a bowl, toss to combine, taste and adjust.

Empty the bag of chips on a foil lined baking sheet. Cover with cheese to your liking. Evenly distribute the beans. Bake for about 5-7 minutes or until the cheese is bubbly.

Serve some nachos on a plate, top with the salsa, green onions, cilantro, and sour cream.


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