I had some leftover tortillas, so I thought I could make some tortilla chips, and what better way to use tortilla chips than nachos? I didn't want to make just the generic melted cheese on tortilla chips type of nachos, so I thought about what else I had around, and I found some beans and peppers, which I thought might make a good combo. Although I used black beans, I'd recommend something more like kidney beans, but only because the black beans made for a not quite cheesy color when cooked. But, they were still delicious! The bell pepper added a bit of texture, and the serrano peppers added a bit of kick. These spicy bean nachos could also be made non-spicy by eliminating the serrano peppers. Although I made these nachos on the stove, you could also put all the ingredients except the sour cream into a slow cooker for 2-3 hours.
|15 ounces||tomatoes, chopped|
|1-2 cups||beans, soaked|
|1||bell pepper, chopped|
|2||serrano peppers, minced|
- Melt the cheese, and then add all ingredients except sour cream and mix over medium heat. I used 2 serrano peppers, but taste as you go to make sure you don't pack too much heat into the nacho cheese.
- Stir occasionally until beans are cooked.
- Serve with sour cream on the side. (optional - James prefers with sour cream, and I prefer without.)