I have been wanting to share a nachos recipe since FOREVER. Mainly, I wanted to EAT nachos, lol! With the Philadelphia Eagles heading to the Super Bowl, I figured this would be the perfect opportunity to share a game day treat with you all.
These nachos are made with hearty & zesty black beans and topped off with a scallion & jalapeño crema that is made bright and fresh with the addition of lime zest!
If you are entertaining for the game, you could also keep all of these ingredients separate and let guests build their own nachos, or just make them in giant sheet pans and let people dig in!! You could also save your self tons of time by making the beans and the crema ahead of time (up to two days ahead of time!). I personally found the crema to be even better the next day!
I have a great little Mexican spot near me called Dos Amores that sells the most amazing pico de gallo, guac and freshly fried tortilla chips so I decided to just use these for my nacho toppings! My advice is the same for you, if you don’t want to make your own, just buy your favorite brands!!
Anyway, please share pictures with me if you all decide to make these for the Super Bowl!! Tag @thechutneylife in your pics and as always, Happy Eating!
Black Bean Nachos with Scallion Jalapeño Crema
Yield 4 Servings
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1 cup onion, diced small
- 2 serrano peppers, finely diced
- 2 tsp garlic, minced
- 1 cup salsa (I love Chi Chi's Salsa)
- 2 15 oz. cans refried black beans ( I used La Preferida)
- 1 tbsp taco seasoning
- 2-3 cups Shredded Cheese ( I used a blend of Cabot Habanero, Pepper Jack & Colby JacK)
Toppings for Nachos: Guacamole, Pico De Gallo, Chopped Scallions, Sliced Jalapeños
Scallion Jalapeno Crema:
Combine and blend the following in a food processor:
- 1 cup sour cream
- 2 cloves garlic
- 1 bunch scallion, chopped
- 1 jalapeno, chopped
- 1 lime, freshly squeezed
- 1/2 tsp cumin powder
- Zest of 1 lime
- Heat a large skillet or pot over medium high heat and add the oil. Once oil is hot, add the cumin seeds. Once cumin splutters, add the serrano peppers and cook for 2-3 minutes. Add chopped onion and cook until translucent, about 5-7 minutes.
- Add garlic, taco seasoning and continue to cook for 2-3 minutes, stirring constantly (do not let garlic brown).
- Add the black beans and about 1/2 cup of water (or enough to get it to a loosened consistency but not too much as the addition of the salsa will also loosen the beans up).
- Turn heat to low, add salsa and stir to combine well. Remove from heat.
- Arrange a sheet pan with a layer of tortilla chips and spread spoonfuls of the black bean mixture evenly over the top. Top the black beans with shredded cheese and place sheet pan in the oven to melt the cheese on a low broil.
- Remove from oven, top with scallion jalapeño crema, guacamole, pico de gallo, sliced jalapeños and your favorite toppings of choice!