It took me awhile to get into nachos. I was never the one to choose those big round yellow chips with the velveeta colored warm cheese. If you go to restaurants they almost always have meaty nachos. So there I was. Not interested in nachos. I was okay with that, except I found a recipe that I knew would not fail me. And here I am today….and I was not failed.
Black Bean Nachos with Pomegranate Salsa
Adapted from Love and Olive Oil
Serves 4 as appetizer
1/2 can of refried black beans (Total of 7 ounces or so)
2 tsp hot sauce, I used Cholula
1/2 tsp garlic powder
Salt and pepper
3 large handfuls of tortilla chips—thinner the better
1 cup shredded cheese, I used a Mexican blend
2 Tbsp diced green chiles
3/4 cup pomegranate arils
1 small tomato, diced
1 avocado, cubed
1/4 cup fresh cilantro, roughly chopped
juice of 1 lime
2 ounces cotija cheese, crumbled
Preheat oven to 400 degrees.
Mix refried black beans with ~1/4 cup water in a saucepan over medium heat. Add hot sauce, garlic powder, and salt and pepper and stir until smooth and heated through. Remove from heat.
Place half of the chips on the baking dish or cooking platter. Spoon half of the black bean mixture on top, add half of the green chiles, and then sprinkle half of the cheese on top of that. Place the rest of the chips on top and repeat with the rest of the beans, chiles, and cheese.
Bake for 5-7 minutes until cheese has melted.
For the salsa, combine pomegranate arils, cilantro, avocado, and tomato. Add cilantro and lime juice, and mix. Coat the nachos with the salsa and finish with a sprinkle of the cotija cheese. Eat right away!