Smoky Bean Baked Nachos
- Yield 4 to 6 servings
This recipe uses baked chips, a delicious and flavorful base of pinto beans with smoky chipotle pepper, lots of fresh salsa, and just a smattering of high-quality cheese.
- 2 cans (each 15 oz or 425g) pinto beans, rinsed and drained
- 1/3 cup (80 ml) chicken or vegetable stock (or water)
- 1/4 cup (65g) tomato paste
- 1-2 teaspoon chipotle adobo purée, to taste
- 2 cloves garlic, minced
- 1 1/4 teaspoons (3g) ground cumin
- 1 1/2 teaspoons (4g) chili powder
- 1/4 teaspoon salt
- 12 ounces (340g) hearty baked corn chips
- 1 cup (115g) shredded jack or Cheddar cheese
- 2 -- pickled jalapeno peppers, thinly sliced (or more, to taste)
- 1 cup (260g) high-quality jarred salsa
- 1/3 cup (50g) finely diced avocado
- 3 tablespoons (45g) plain low-fat Greek yogurt
- 1/4 cup (4g) chopped cilantro
- Preheat the oven to 350 F (180 C, or gas mark 4)
- Combine the beans, stock, tomato paste, adobo, garlic, cumin, chili powder, and salt in a medium saucepan over medium heat and bring to a low simmer. Reduce the heat to low and cook, gently stirring occasionally, for about 10 minutes. Remove from the heat, cool slightly, and partially purée the beans using an immersion wand (or mash with a potato masher). Set aside.
- Lay the chips out thickly in a large Dutch oven or casserole dish. Gently spread the beans over the chips, taking care not to crush them. Sprinkle the cheese evenly over the beans. Place the jalapeno slices evenly around the cheese and bake for 8 to 10 minutes, until the cheese is melted. Top with the salsa, avocado, yogurt, and cilantro.
–This recipe reprinted with permission from the cookbook The 150 Healthiest Comfort Foods on Earth by Jonny Bowden, Ph.D., C.N.S., and Jeannette Bessinger, C.H.H.C