Chorizo and Black Bean Nachos

Chorizo and Black Bean Nachos

36 unbroken large tortilla chips
3 large ripe plum tomatoes, cut into 1⁄4-inch pieces
1⁄3 cup chopped fresh cilantro
1⁄4 teaspoon salt
1 tablespoon vegetable oil
1 fully cooked chorizo sausage (3 ounces), finely chopped, or 3⁄4 cup finely chopped pepperoni (3 ounces)
1 medium onion, finely chopped
1 garlic clove, finely chopped
1⁄2 teaspoon ground cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
4 ounces Monterey Jack cheese, shredded (1 cup)
2 pickled jalapeño chiles, very thinly sliced

1. Preheat oven to 400°F. Arrange as many tortilla chips as will fit in single layer on two ungreased large cookie sheets. In small bowl, combine tomatoes, cilantro, and salt.
2. In 10-inch skillet, heat oil over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.
3. Place 1 tablespoon bean mixture on each tortilla chip. Sprinkle cheese over beans and top each nacho with 1 slice jalapeño. Bake until cheese begins to melt, about 5 minutes.
4. Spoon about 1 teaspoon tomato mixture on each nacho. Transfer nachos to platter. Makes 36 nachos.
These are serious nachos for chile lovers. Be sure to use fully cooked chorizo links, not soft bulk-style chorizo.

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