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Chipotle Black Bean Nachos

Name: Chipotle Black Bean Nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 cup (250 ml) chopped white onion, divided; 1 cup (250 ml) coarsely chopped tomato; 6 tablespoons (90 ml) Cholula® Chipotle Hot Sauce; 3 tablespoons (45 ml) olive oil, divided; 1 small poblano pepper, chopped; 1/2 teaspoon (2 ml) salt; 3 cloves cloves garlic, finely chopped; 1 can (540 ml) (15 ounces) black beans, drained and rinsed; 6 ounces tortilla chips (about half of 12-ounce bag); 2 cups (500 ml) plantain chips; 2 cups (500 ml) shredded Cheddar cheese {Monterey Jack}; 1 medium ripe avocado, peeled, pitted and chopped; 2 tablespoons (30 ml) chopped fresh cilantro

By: Club House Kitchens

Made With:

Recipe Info

Prep Time:

10m
Cook Time:

20m
Servings:

12
User Rating:

Ingredients

1 cup (250 ml) chopped white onion, divided
1 cup (250 ml) coarsely chopped tomato
6 tablespoons (90 ml) Cholula® Chipotle Hot Sauce
3 tablespoons (45 ml) olive oil, divided
1 small poblano pepper, chopped
1/2 teaspoon (2 ml) salt
3 cloves cloves garlic, finely chopped
1 can (540 ml) (15 ounces) black beans, drained and rinsed
6 ounces tortilla chips (about half of 12-ounce bag)
2 cups (500 ml) plantain chips
2 cups (500 ml) shredded Cheddar cheese - SubstitutesMonterey Jack
1 medium ripe avocado, peeled, pitted and chopped
2 tablespoons (30 ml) chopped fresh cilantro

Nutrition Information

(per serving)

Key products

A 150 ml glass bottle of Cholula Chipotle Hot Sauce featuring its signature wooden cap and a yellow label with an illustration of a woman.

A close up view of shredded beef tacos on corn tortillas topped with fresh avocado slices and a drizzle of Cholula Chipotle Hot Sauce.

Cholula® Chipotle Hot Sauce, 150mL

Instructions

Preheat oven to 425°F (220°C). Place 1/4 cup (60 mL) of the onion, tomato, 3 tablespoons (45 mL) of the Chipotle Hot Sauce and 2 tablespoons (30 mL) of the oil in food processor. Puree until smooth. Set chipotle tomato sauce aside until ready to serve.
Heat remaining 1 tablespoon (15 mL) oil in large skillet on medium-high heat. Add remaining 3/4 cup (175 mL) onion, poblano pepper and salt. Cook, stirring occasionally, 4 - 6 minutes or until vegetables are tender and lightly browned. Add garlic; cook 1 minute. Stir in beans and remaining 3 tablespoons (45 mL) Hot Sauce. Reduce heat to low. Using a fork, coarsely mash beans. Remove from heat.
Line large sheet pan with foil; spray with no-stick cooking spray. Arrange tortilla chips and plantain chips in a single layer on pan. Dollop bean mixture evenly over chips. Top with shredded cheese.
Bake 12 - 15 minutes, or until cheese is melted and chips are toasted. Drizzle nachos with reserved chipotle tomato sauce. Sprinkle with avocado and cilantro, and add more Chipotle Hot Sauce, if desired.

Test Kitchen Tips:

Double recipe, repeating with a second layer of chips, beans, and cheese on top of the first layer for enough nachos to feed the whole family!

Use up your leftovers! Layer nachos with leftover shredded chicken, crumbled chorizo, roasted vegetables, or bacon when assembling for some extra protein.

Skip the chips and toss your favourite greens with the chipotle tomato sauce. Top greens with a scoop of the black bean mixture and sliced avocado for an easy vegetarian chipotle black bean bowl.