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
- 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 teaspoon olive oil
- ½ Yellow Onion, chopped
- 1 Jalapeno, de-seeded and chopped
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Red Chili Flakes
- 2 teaspoon Ancho Chili Powder
- Salt, to taste
- ½ can Organic Refried Black Beans
Instructions
- Heat the oil in a pan. Add the onions and jalapenos to it.
- Once the onions soften,toss in the garlic powder, paprika, chili flakes, ancho chili powder salt.
- Mix it well and add the beans to it and mix again thoroughly. Remove from heat and keep aside.
- Preheat oven to 350F. Arrange the tortilla scoops on a baking sheet.
- Scoop out a little of the bean mixture into each scoops.
- Top with generous amount of cheese.
- Bake for just 3-5 minutes or so, till the cheese melts.
- Serve immediately.
- 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 teaspoon olive oil
- ½ Yellow Onion, chopped
- 1 Jalapeno, de-seeded and chopped
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Red Chili Flakes
- 2 teaspoon Ancho Chili Powder
- Salt, to taste
- ½ can Organic Refried Black Beans
- Heat the oil in a pan. Add the onions and jalapenos to it.
- Once the onions soften,toss in the garlic powder, paprika, chili flakes, ancho chili powder salt.
- Mix it well and add the beans to it and mix again thoroughly. Remove from heat and keep aside.
- Preheat oven to 350F. Arrange the tortilla scoops on a baking sheet.
- Scoop out a little of the bean mixture into each scoops.
- Top with generous amount of cheese.
- Bake for just 3-5 minutes or so, till the cheese melts.
- Serve immediately.
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