A spicy vegetarian nacho made with beans, olives and an assortment of other goodies. Serves 3 for a meal or 6 for an appetizer.
*See Kitchen Notes for more information.
Make the Pico de gallo*.
Transfer the beans to a colander, rinse lightly and let drain until you are ready to assemble the nachos.
Cut 6 - 8 corn tortilla chips into 6 wedges.
Heat about an inch of canola oil in a cast iron skillet over high heat. To test temperature, drop a small piece of tortilla into skillet. If it starts to sizzle immediately and floats to the top, then the oil is hot enough.
Drop several tortilla wedges into hot oil and cook until the sizzle starts to subsides. (I usually turn once after about 15 seconds) Remove from oil onto a flat paper bag to drain and lightly salt. Continue frying until all chips are fried.
Preheat oven to 375°F.
Spread the chips out in one slightly overlapping layer on a sheet pan.
Spread 1/2 of the cheese evenly over the chips.
Spread the beans, onion, black olives and some of the cilantro over the cheese/chips.
Bake in preheated oven for 8 – 10 minutes or until cheese has melted and is a little bubbly.
While the nachos are baking, mix together the yogurt and cream.
Remove the chips from the oven and drizzle the yogurt mixture over the chips.
The Chips - If you fry your own chips, buy the thickest corn tortillas you can find. If buying a bag of chips, buy thick ones.
Beans - These nachos can be made with black beans, pintos, small red beans, or bolitas. If using canned beans, one can is all you need. I like working with dried beans, so I use a cup of these cooked spicy black beans.
Cheese - Use a fast melting cheese such as cheddars, colby, and jack. You could top the cooked nachos with another cheese such as cotija, feta, or queso fresco if you want.
Pico de Gallo - The pico de gallo can be made the previous day or the morning of, then refrigerated until ready to use. If you don't have pico de gallo, then use your favorite salsa or make your own.
Cream - Cream, half and half or milk could be used.
Other Suggested Toppings - Guacamole or diced avocado, another cheese such as cotija or feta.
Recipe author: MJ of MJ's Kitchen