Vegetarian Nacho Cups

I have a love-hate relationship with Mexican cuisine. You would think that, with all the similarities in spices and the heat levels to Indian food, I should love it. I do. But not always. Maybe because I am a vegetarian and I have to substitute bland beans for the meat, which probably is the one component that is packed with the most flavor. Whenever I eat out, I have always found that the beans are never seasoned enough. It is as if, someone opened a can of beans, warmed (not even heated) it up and served it on a plate. That was my first experience with Mexican food, here in the United States and I hated it for the longest time. Until I started eating at some better restaurants and started looking up for recipes and making it on my own.

I love to add a lot of spices and heat to the food I make. I think, especially, the beans can take it. But again, it is not burn your tongue hot and spicy. It is a good balance of heat, earthiness from the spices, tang and salt. It is during one such experiments with the chilies from this region of the world, that I fell in love with Ancho Chiles. They are the most flavorful, mild chilies. You don’t have to be afraid of adding too much of it.  It has a kind of umami earthiness to it, that just goes so well with black beans. From then on, anytime I make my black beans – either as a filling for enchiladas or for nachos, I always use ancho chiles.

Vegetarian Nacho Cups

Ingredients

1. 15-20 Tostitos Multigrain Tortilla Scoops (or use any of your favorite tortilla scoops)
2. 1 cup Shredded Organic Mexican Cheese Blend

For the bean filling

1. 1 tsp olive oil
2. 1/2 Yellow Onion, chopped
3. 1 Jalapeno, de-seeded and chopped
4. 1/2 tsp Garlic Powder
5. 1/2 tsp Paprika
6. 1/2 tsp Red Chili Flakes
7. 2 tsp Ancho Chili Powder
8. Salt, to taste
9. 1/2 can Organic Refried Black Beans

Instructions

1. Heat the oil in a pan. Add the onions and jalapenos to it.
2. Once the onions soften,toss in the garlic powder, paprika, chili flakes, ancho chili powder salt.
3. Mix it well and add the beans to it and mix again thoroughly. Remove from heat and keep aside.
4. Preheat oven to 350F. Arrange the tortilla scoops on a baking sheet.
5. Scoop out a little of the bean mixture into each scoops.
6. Top with generous amount of cheese.
7. Bake for just 3-5 minutes or so, till the cheese melts.
8. Serve immediately.

Vegetarian Nacho Cups

 

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Ingredients

• Ingredients
• 15-20 Tostitos Multigrain Tortilla Scoops (or use any of your favorite tortilla scoops)
• 1 cup Shredded Organic Mexican Cheese Blend
• For the bean filling
• 1 tsp olive oil
• ½ Yellow Onion, chopped
• 1 Jalapeno, de-seeded and chopped
• ½ tsp Garlic Powder
• ½ tsp Paprika
• ½ tsp Red Chili Flakes
• 2 tsp Ancho Chili Powder
• Salt, to taste
• ½ can Organic Refried Black Beans

Instructions

1. Heat the oil in a pan. Add the onions and jalapenos to it.
2. Once the onions soften,toss in the garlic powder, paprika, chili flakes, ancho chili powder salt.
3. Mix it well and add the beans to it and mix again thoroughly. Remove from heat and keep aside.
4. Preheat oven to 350F. Arrange the tortilla scoops on a baking sheet.
5. Scoop out a little of the bean mixture into each scoops.
6. Top with generous amount of cheese.
7. Bake for just 3-5 minutes or so, till the cheese melts.
8. Serve immediately.

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