BLACK BEAN NACHOS RECIPE

My family have Black Bean Nachos on a Saturday night after we have been out all day. I make the black bean pesto up on the Friday and refrigerate as then it is so easy and quick to make up the Black Bean Nachos on Saturday night.

Black Bean Nachos Ingredients

FOR NACHOS:
corn oil
2 spicy sausage
2 x 8" flour tortillas
1 cup black bean pesto
2 Tbs chopped coriander
1 cup monterey jack cheese shredded

FOR BLACK BEAN PESTO:
salt
1 bay leaf
1 ham hock
1 quart water
2 jalapenos seeded
fresh ground pepper
8 oz dried black beans

Black Bean Nachos Method

For Black Bean Pesto: First thing to do is to rinse and drain beans thoroughly and then place them in a large saucepan and add all remaining ingredients. Bring to a boil and reduce heat and 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.

Nachos: Preheat oven to 375 degrees. Fill a heavy skillet with 1/2 inch of corn oil. Heat it until oil just starts to move. Then fry the tortillas one at a time until light brown about 15 seconds on each side. Drain on paper towels. Slice spicy sausage into 1/4 inch 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 cilantro. Bake until brown 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve the Black Bean Nachos immediately.

Enjoy your freshly made Black Bean Nachos!