Black Bean Nachos with Kiwi Salsa
2015-01-26 18:33:12
Serves 12
A great "Game Day" appetizer that will make you the star of the party!
Ingredients
- ½ cup chopped white onion, plus ⅓ cup minced white onion, divided
- 1 Tbs. lime juice
- ¼ tsp. salt
- 3 medium kiwi, peeled and diced
- ½ cup coarsely chopped cilantro
- 1 Tbs. finely chopped jalapeño chile
- 3 dried New Mexico chiles, seeded and cut into small pieces
- 2 tsp. olive oil
- 1 28-oz. can black beans, drained, liquid reserved
- 1 bag tortilla chips, preferably home-made or restaurant purchased
- 1 cup plain Greek yogurt
Instructions
- Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwi, cilantro, and jalapeño.
- Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
- Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid, and 2½ tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
- Place taco chips in a single layer on a platter. Put a dollop of bean mixture on each taco chip. Top each with a dollop of yogurt and a 1/2 tsp salsa; dust with ground chiles. Serve with remaining salsa.
Notes
- Taste the jalapeño pepper to check the heat level as they vary quite a bit. Add accordingly based on how much heat you want in your salsa.
- When adding the ground chiles to the black beans, taste it as you add them as well, checking for the level of heat that suits you. Serve a small bowl of the extra ground chiles and allow your guests to sprinkle on more to match their personal preference.
- Serve with thin sliced radishes as a nice accompaniment.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
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