Mexican recipes
Bean nachos
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44 min
Serves 4
Mexican
Ingredients
- 4 corn tortillas 4 corn tortillas
- Vegetable oil (for deep-frying) Vegetable oil (for deep-frying)
- 1/2 cup refried beans 120 ml refried beans
- 1 1/2 cup shredded mild Cheddar or Jack cheese 360 ml shredded mild Cheddar or Jack cheese
- Toppings Toppings
- 2 cup guacamole 480 ml guacamole
- 1 cup sour cream 240 ml sour cream
- 1 small tomato, seeded and diced 1 small tomato, seeded and diced
- Dips Dips
- Red sauce (see recipe below) Red sauce (see recipe below)
- Green sauce (see recipe below) Green sauce (see recipe below)
Method
Make the guacamole, red and green sauces (see the recipes at the end) and refrigerate.
Make the tortilla chips
Cut each tortilla into 6 wedges and deep-fry them until crispy. Drain the tortilla wedges on paper towels.
Preheat oven to 400 degrees F.
Assemble the nacho dish
Arrange the wedges on an oven safe serving dish, making sure not to leave any large gaps between them. Top each wedge with a teaspoon of refried beans, then top the wedges with the shredded cheese. Place the serving dish in a hot oven for 5 to 6 minutes, or until the cheese melts. Make sure that the tortillas do not burn.
Remove the nachos from the oven and let them cool down a bit, for 5 to 10 minutes. Top each wedge with guacamole, sour cream and a about a teaspoon of diced tomato.
Serve the nachos with the remaining guacamole, red sauce and green sauce on the side.
Make the tortilla chips
Cut each tortilla into 6 wedges and deep-fry them until crispy. Drain the tortilla wedges on paper towels.
Preheat oven to 400 degrees F.
Assemble the nacho dish
Arrange the wedges on an oven safe serving dish, making sure not to leave any large gaps between them. Top each wedge with a teaspoon of refried beans, then top the wedges with the shredded cheese. Place the serving dish in a hot oven for 5 to 6 minutes, or until the cheese melts. Make sure that the tortillas do not burn.
Remove the nachos from the oven and let them cool down a bit, for 5 to 10 minutes. Top each wedge with guacamole, sour cream and a about a teaspoon of diced tomato.
Serve the nachos with the remaining guacamole, red sauce and green sauce on the side.
Cook's notes
Nachos red sauce recipe
Ingredients
1/2 medium red onion, finely chopped
2 medium tomatoes, finely chopped
1 Serrano chili, chopped
1/4 cup coriander (cilantro) leaves, finely chopped
1 tsp lime juice
1/2 tsp red wine vinegar
Salt to taste
Method
Place all ingredients into a large bowl and stir well to combine. Cover with plastic wrap and refrigerate for at least 30 minutes.
Nachos green sauce recipe
Ingredients
1 1/2 large tomatoes
2 - 4 Serrano chilies (adjust the amount of chilies to taste)
1 medium red onion
1 clove garlic
2 whole cloves
1/4 tsp cumin seeds
Salt and black pepper to taste
1 Tbsp vegetable oil (for cooking the sauce)
Method
Place the tomatoes, chillies, onion and garlic in a deep saucepan, cover with water, bring to a boil and cook for 8 to 10 minutes, or until the onion is softened. Drain and empty into a blender. Add the remaining ingredients (all but the vegetable oil) and process to a smooth paste. Heat the vegetable oil in a skillet over medium high heat. Empty the chili puree into the skillet, bring to a boil and simmer for 2 to 3 minutes. Remove from the heat and let cool, then empty into a serving bowl.
To reduce the heat of the sauce substitute the Serrano chilies with Jalapenos.
Ingredients
1/2 medium red onion, finely chopped
2 medium tomatoes, finely chopped
1 Serrano chili, chopped
1/4 cup coriander (cilantro) leaves, finely chopped
1 tsp lime juice
1/2 tsp red wine vinegar
Salt to taste
Method
Place all ingredients into a large bowl and stir well to combine. Cover with plastic wrap and refrigerate for at least 30 minutes.
Nachos green sauce recipe
Ingredients
1 1/2 large tomatoes
2 - 4 Serrano chilies (adjust the amount of chilies to taste)
1 medium red onion
1 clove garlic
2 whole cloves
1/4 tsp cumin seeds
Salt and black pepper to taste
1 Tbsp vegetable oil (for cooking the sauce)
Method
Place the tomatoes, chillies, onion and garlic in a deep saucepan, cover with water, bring to a boil and cook for 8 to 10 minutes, or until the onion is softened. Drain and empty into a blender. Add the remaining ingredients (all but the vegetable oil) and process to a smooth paste. Heat the vegetable oil in a skillet over medium high heat. Empty the chili puree into the skillet, bring to a boil and simmer for 2 to 3 minutes. Remove from the heat and let cool, then empty into a serving bowl.
To reduce the heat of the sauce substitute the Serrano chilies with Jalapenos.
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