Before getting to the nacho recipe: thank you to recent visitors who’ve decided to follow Imagination is spicy! I’m delighted if you’ve found this blog through the recent Photographs on a Friday featuring Mr. Bowie the cat.
I’m aware some newer readers follow a non-carnivorous, plant-derived diet and lifestyle. I think that it’s only fair to mention, to avoid possible misunderstandings or discomfort, that I do share recipes that feature meat, fish, milk and eggs and other dairy items, as well as recipes that are suitable for vegetarians and vegans.
For this recipe I’ve combined one of my favourite snack foods, nachos, with some leftover enchilada filling of black beans, red pepper and onion cooked in a spicy stock. I came up with this filling when I realised that the enchilada recipe I wanted to do needed kidney beans in chilli sauce. Neither Mr Other Half or myself enjoy the taste and texture of kidney beans and tend to replace them with black beans wherever possible.
Nachos and black beans
I used a standard, shop-bought nacho kit that comes with its own ready-made salsa. For cooking the black bean mix you will need a lidded frying pan or saucepan.
Serves 4 people, or 2 people with leftovers.
Tablespoon of oil
1 x 200g/7oz tin of black beans, drained
1 x red sweet pepper/bell pepper, chopped
1 x white onion, chopped
1 x green chilli, chopped
A tablespoon of tomato puree/concentrate
Half a vegetable stock cube dissolved in 200ml/¾ cup of hot water or 200ml/¾ cup of hot, homemade, vegetable stock
A teaspoon of chilli sauce
Grated cheese to taste
Preheat your oven to 180 degrees C/ 350 degrees F.
Add a tablespoon of oil to a frying pan or saucepan and heat for five minutes over a medium-high temperature. Add the chopped onion and chopped red pepper and turn the heat down to medium. Stir the vegetables to coat in the hot oil and then place the lid on to sweat them until they are partially soft. Once the vegetables are softened, add the black beans and the chopped green chilli and stir to mix. Add the tomato puree/concentrate and chilli sauce to the hot vegetable stock and stir together. Pour the spiced stock into the bean and vegetable mixture and stir again. Allow this to cook for ten minutes or until the stock has mostly been absorbed.
In a baking dish layer the base with nachos, then spread the bean mixture and salsa on top, followed by another layer of nachos, beans and salsa. Add some grated cheese and put into the oven until the cheese has melted and the salsa is heated through. To serve you can add some sour cream, extra cheese or salsa.