Spicy Bean Nachos | Morsels of Life

Spicy Bean Nachos

Morsels of Life - Spicy Bean Nachos

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.



Mass Weight Volume Number Material Notes
15 ounces tomatoes, chopped
1-2 cups beans, soaked
sour cream optional
1 bell pepper, chopped
2 serrano peppers, minced
tortilla chips


  1. 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.
  2. Stir occasionally until beans are cooked.
  3. Serve with sour cream on the side. (optional - James prefers with sour cream, and I prefer without.)

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