Black Bean Nachos
- 1 x corn oil
- 2 each flour tortillas (8 inch)
- 2 each chorizo sausage or spicy sausage
- 1 cup Black Bean Pesto, prepared (click to view recipe)
- 1 cup monterey jack cheese shredded
- 2 tablespoons cilantro chopped fresh
- 8 ounces black beans dried
- 1 quart water
- 1 each bay leaves
- 1 each ham hock
- 2 each jalapeno pepper seeded
- 2 cloves garlic
- 1 x cilantro stems from 2 bunchs
- 1 x black pepper to taste
- 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 to 3 days.
- Yield: 3 cups.
- Nachos: Preheat oven to 375F (190C).
- Fill a heavy skillet with 1/2 inch 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 inch 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
corn oil, flour tortillas, chorizo sausage, black bean pesto, cilantro, black beans, water, bay leaves, ham hock, jalapeno pepper, garlic, cilantro, black pepper
Taken from recipeland.com/recipe/v/black-bean-nachos-5309 (may not work)