Black Bean Nachos
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Black Bean Nachos
  Nachos    Appetizers    Mexican    Beans  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35646. Report a problem with this recipe.
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      Title: Black bean nachos
 Categories: Appetizers, Mexican
      Yield: 4 Servings
           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 tb Chopped cilantro (coriander)
      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.
  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
  Bake until brown, 20 minutes. Remove from oven and cut each tortilla
  into eight pieces. Serve immediately.
  Makes 4 servings or 16 appetizers

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Recipe ID 35646 (Apr 03, 2005)

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