Deliciously crunchy, with layers of goodness and cheese, these vegetarian black bean nachos are so good that you wont miss the meat, and will want it over and over again for any game day gatherings or just any day!
The first time I had nachos was with that (I want to say disgusting, but I dont like saying that about food) cheese sauce. The artificial kind, that you know that nothing natural can ever be that way. You like it, but you also know that something is just not right about it. I would still order it and I would still eat it.
And then, I made nachos, years ago, for a superbowl. I used cheese, real cheese, but it was still not all that great. It was not stringy, you know, like when you pull out a loaded tortilla from the nachos bowl and the string of cheese just follows it.
It was not like that. It was still tasty enough. I never really made nachos much after that. Until, I came across the secret to making great nachos.
So, you may ask……
What makes great nachos?
Several things, in fact.
- But first and foremost is the cheese. Use real cheese and DO NOT buy the pre grated ones. Buy a block of cheese and grate it fresh. It makes all the difference. Mix up a couple of different kinds of cheese for some extra cheesy-ness and flavor.
- Layer, layer, layer. Tortilla chips, veggies, cheese, more chips, more veggies, more cheese. This way there is an extra layer of ooey-gooey cheese in there, that will melt and bind together the chips with the veggies and you get a good full bite, every time you dig in to take some.
- Keep it simple and use as much fresh ingredients as possible. Especially the jalapenos. Do not use the pickled jarred ones. Use fresh ones and it makes a world of a difference.
And this time I made these nachos, I used enchilada sauce in the nachos instead of just sprinkling some salsa on the top or leaving it on the side. I got this brilliant idea from I Heart Naptime. We all loved it here and there is no going back.
Looking for more game day crowd pleasers? Here are a few favorites:
- Baked Garlicky Ham and Cheese Sliders
- Taco Spiced Buffalo Chicken Wings
- Spicy Asian Chicken Wings
- Vegetarian Nacho Cups
- 2 minute Smoked Salmon Dip with Dill and Capers
- Scallion Cilantro Hushpuppies
Skillet Vegetarian Black Bean Nachos
- 11 oz tortilla chips
- 2 cups red enchilada sauce
- 1 can organic black beans 15 oz
- 3 cups grated habanero jack / pepper jack cheese from a 7 oz block
- 6 cups grated sharp cheddar from 2- 7 oz blocks
- 1 jalapeno deseeded and chopped
- 1 jalapeno sliced in rings
- ½ red onion diced
- 1 tomato chopped
- ½ cup chopped cilantro
- ¼ cup sour cream / yogurt
- few slices of lime
- Pre heat the oven to 350F.
- Pour 1 ½ cups of the enchilada sauce at the bottom of an 8" cast iron skillet. Spread half of the black beans over it.
- Place half of the tortillas over it and spread half of both cheeses over the tortillas.
- Place the skillet in the oven for 3 mins till the cheese just about starts to melt.
- Remove the skillet from the oven and top with the rest of the enchilada sauce, black beans and tortillas.
- Scatter the onion and chopped jalapeno on top and add the rest of the cheese.
- Return the skillet back to the oven and bake for about 10-12 mins or until the cheese has all melted.
- Remove the skillet from oven, top with tomatoes, cilantro and the jalapeno slices. Drizzle the sour cream / yogurt on top and serve with the lime slices for anyone to squeeze over of needed.