I am obsessed with nachos and make them quite often. When I have leftover Black Bean Butter Masala Chili, I love to add them to the mix. If you don't have the beans, you can make these nachos without but it adds a nice element of flavor.
Serves 6
Ingredients
1 cup of the Black Bean Butter Masala
Tortilla chips
Sharp cheddar cheese, grated
Sour cream (or yogurt)
1 jalapeno, sliced
1/4 cup cilantro, chopped
1/2 small red onion, chopped
Method
Follow our Black Bean Butter Masala recipe* and use the desired amount for the nachos (I usually use around 1 cup). You can also use our Heat-and-Eat Black Bean Butter Masala pouch for a quick shortcut—just microwave and spoon it on.
Preheat oven to 425 F. Spread your tortilla chips out in a single layer, overlapping them slightly, on an oven-safe sheet pan. Generously sprinkle your shredded cheese over the chips and dollop your desired amount of Black Bean Butter Masala on top. Sprinkle some more cheese on top and then place pan in the oven for about 5 minutes, until cheese is melted or bubbly.
Carefully remove the pan from the oven and top with sour cream (yogurt works too) and Tomato Achaar. Sprinkle with jalapeños, cilantro, and chopped red onions!
*The Black Bean Butter Masala is delicious on these nachos, but you can definitely still make them without!
In this recipe
