I don’t claim that these are better than all the nachos in the Americas, but I’m going to put it out there that these are some seriously spectacular nachos.
I’ve had enough nachos in my life to tell the good, from the bad (I’m looking at you soccer stadium in Utah – bleurk!) and these were really freakin’ good. I knew they’d be good, because it was an awesome combination of ingredients, but I wasn’t expecting this from vegetarian nachos. Often vegetarian nachos are too bland, or too cheesy, or too sloppy, or too salty (salt does not make up for meat people!).
But there was great substance to these nachos: the beans were flavourful and hearty, vibrant guacamole, solid tortilla chips, but it was really the combination of the beans with such a kick-ass salsa that pulled it all together.
K and I agreed that these were the best nachos we’d had, not just best vegetarian ones (and vegan sans cheese and yoghurt/sour cream), but best nachos. period.
Superb Chipotle Bean and Tomatillo Corn Salsa Nachos
serves 4, 15 minutes preparation and 30 minutes cooking
Grated cheese (omit for vegan)
1 can black beans
1 can red kidney beans
1 small onion diced
½ a large red capsicum (bell pepper)
3 chipotle chillies soaked in warm water until soft, then chopped
3tsp ground cumin
1tsp ground coriander
The juice of half a lime
Firstly prepare the beans. Fry the onion until soft and then add the capsicum, beans, spices, chopped and soaked chipotles chillies, spices and salt.
Add a little water and cook until soft, around half an hour. If it starts to dry out add a little more water.
Once the beans are starting to fall apart by themselves, roughly mash them with a potato masher and stir through the lime juice.
Prepare you salsa and guacamole while the beans cook.
Grill (broil) a little grated cheese on the tortilla chips; then pile high with scrumptious chipotle beans, salsa, guacamole and yoghurt.