Nachos With Cabbage, Beans, And Cilantro Sauce Recipe

• 1 heaping cup shredded red cabbage
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 white onion, finely diced
• 1 poblano pepper, finely diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 15-ounce cans pinto beans, drained and rinsed well
• Salt, to taste
• 1 bunch cilantro, roughly chopped
• 1 large garlic clove, roughly chopped
• 2 tablespoons lime juice
• Scant 1/2 teaspoon salt
• 1/3 cup olive oil
• One recipe
• 5 ounces tortilla chips

1. : Combine cabbage, vinegar, sugar, and salt in a small bowl. Toss to dissolve sugar and salt and coat cabbage with liquid. Let sit for at least one hour, stirring occasionally.
2. : Heat oil over medium-high heat in a medium, heavy-bottomed pot. Add onions and poblano and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, tomato paste, chili powder and cumin and cook, stirring, one minute more. Add beans and cook until heated through and beginning to break down a bit, about 10 minutes. Mash beans against sides and bottom of pot with a wooden spoon and stir to combine all ingredients. Taste for salt. Cover and keep warm.
3. : In a mini food processor, combine cilantro, garlic, lime juice, salt, and olive oil. Process until well combined. Set aside.
4. Prepare
5. .
6. To assemble nachos, spread tortilla chips on a large platter. Top evenly with beans and then with cheese sauce. Pour off liquid from cabbage and dry cabbage between paper towels. Top nachos with cabbage. Drizzle cilantro sauce overtop. Serve warm.

red cabbage, white vinegar, sugar, salt, olive oil, white onion, pepper, garlic, tomato paste, chili powder, ground cumin, pinto beans, salt, cilantro, garlic, lime juice, salt, olive oil, tortilla chips

Taken from www.seriouseats.com/recipes/2011/02/the-crisper-whisperer-seriously-savory-nachos-recipe.html (may not work)