Black Bean Southwest Nachos
Active Time: 15 minutes • Total Time: 140 minutes
Yields: 6-8 Servings
- BLACK BEANS
- 2 Tbsp olive oil
- 1 Large red onion, finely diced
- 4 Cloves organic garlic
- 12 Oz dried black beans
- 8 Cups Water or Stock
- salt & pepper to taste
- 12 Oz Tortilla Chips
- 1 Bag Earthbound Farm Organic Southwest Chopped Salad Kit (w/o dressing)
- 3/4 Cup grated mozzarella cheese
- 1 Cup grated cheddar cheese
- 1 Cup chopped organic cherry tomatoes
- 2 Medium spring onions, finely chopped
- 1 Medium organic avocados
- 1 Medium watermelon radish (optional)
- TOMATILLO LIME CREMA
- 1 Packet Southwest Dressing from Kit
- 1/4 Cup Crema or Light Sour Cream
- 1 Medium Lime (squeezed juice only)
- 1/4 Tsp Chipotle Powder
In a large heavy bottomed pot, heat the olive oil over high heat. Add the garlic and onion, and sauté for five minutes, or until translucent. Add the black beans, and sauté for another 30 seconds or so to coat the beans in the garlic and onion mixture. Add the stock or water. (You want enough to cover the beans by approximately 4 inches). cover the pot, and bring to the boil. Once the beans have reached a boil, remove the lid, and turn the heat down to very low, until the water is very gently simmering.
Boil the beans for 1 1/2 to 2 hours, stirring occasionally, until they are tender and creamy. Add extra water if necessary throughout the cooking process. Once the beans are tender, increase the heat to medium and boil for 10-15 minutes, stirring frequently, until the cooking liquid reduces to a thick sauce. Season well. Set the mixture aside until you are ready to use, or transfer to an airtight container and store in the fridge if you are making ahead. Heat well before using.
In a small bowl, whisk together dressing packet, crema, lime juice and chipotle powder. Mix until well combined.
Preheat the oven to 425˚f / 220˚c. If you have pre prepared the bean mixture, heat it either in a pot on the stove, stirring frequently, or in the microwave until hot. Arrange half of the nachos in the bottom of a half-sheet baking tray. Sprinkle with a third of the cheese. Top with the remaining nachos, then sprinkle over the second third of the cheese. Distribute the hot bean mixture evenly over the tray. (If you prefer less beans on your nachos, do not use all of them). Top with the remaining cheese
Bake the nachos for 8-9 minutes, until the cheese is melted. Remove from the oven and place on a heat-proof trivet or mat.
Top the Nachos with the the Southwest chopped mix, tomato, and chopped avocado. Spoon over the tomatillo and crema sauce. Garnish with the spring onion, watermelon radish, and sunflower seeds and tortilla crunch from the Salad Kit. Serve immediately.