Black Bean Nachos Recipe
Nachos:
1 cup of Black bean pesto
2 pcs. Flour tortillas (8-inch)
Corn oil
2 tbsps. Cilantro (coriander), chopped
2 pcs. Spicy sausage or Chorizo
1 cup of shredded Monterey jack cheese
Black Bean Pesto:
1 Ham hock
8 ozs. Dried black beans
2 seeded Jalapenos
1 qt. Water
1 pc. Bay leaf
20 mls. Garlic
Freshly ground pepper & salt to taste
Stems taken from 2 bunches of Cilantro or fresh coriander
To make the black bean pesto: Rinse the beans & drain them well. Put the beans inside a big saucepan or a soup kettle then add the other ingredients.
Then, bring this mixture to a boil then lower the heat and continue to cook simmering without a cover for around 1.5 hrs.
Take out the bay leaf and the hock of ham then transfer beany mixture to your food processor and process them by batches, adding in additional liquids to make a smooth and thick pasty bean mixture.
About a cup of liquids is needed. Place the bean pesto into a medium-sized bowl then season with some pepper and salt as is necessary.
Place inside the refrigerator covered just until it is ready for use. This will store for about 2-3 days refrigerated.
To make the nachos: Oven should be preheated to around 375′ F. Get any heavy skillet and fill 1/2-inch of it with oil. Then, heat the skillet just until the oil begins to move.
Fry up tortillas 1 at a time just until they turn lightly golden brown, around 15 secs. on both sides. Next, drain tortillas onto some paper towels. Chorizo should be sliced in 1/2-inch thick rounds then sauteed on a skillet just until they are crisp (5 mins.).
Take sausage out from the skillet then drain them on some paper towels too. Put the fried tortillas onto a baking sheet then evenly spread out pesto on the top.
Next, arrange the sausages on top of pesto then sprinkle it with shredded cheese. Finish with a topping of cilantro then bake inside the oven for 20 mins. until browned.
Take out of the oven then slice each piece of tortilla in 8 pcs. Serve it right away.
