Hearty Bean Nachos With Spicy Salsa Recipe

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By

Pati Jinich

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Published Nov. 4, 2020

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Total Time 1 hour

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Rating (500)

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INGREDIENTS

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Yield: 6 to 8 servings

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FOR THE SALSA

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1? pounds ripe Roma tomatoes (about 5 or 6)

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? pound tomatillos (about 3 or 4), husked and

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rinsed

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1 to 2 jalape?os, destemmed

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1 to 2 chiles de árbol, destemmed

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2 garlic cloves, peeled

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PREPARATION

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Step 1

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Prepare the salsa: Place the tomatoes, tomatillos, jalape?os, chiles de árbol and garlic in a

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medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium high. Reduce heat to medium and simmer until the tomatoes and tomatillos

are cooked

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through and mushy, the jalape?os have softened and the chiles de árbol have plumped up,

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about 10 minutes.

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Step 2

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Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the

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cooking liquid. Add the cilantro, cumin and ? teaspoon salt to the blender; purée until

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According to Dr. Adalberto Pe?a de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three

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timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some

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unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and

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they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans,

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tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro

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take it over the top.? cup coarsely chopped cilantro, leaves and

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upper stems, plus 1 cup reserved for garnish

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? teaspoon ground cumin

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Kosher or sea salt

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1 tablespoon vegetable oil

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FOR THE BEANS AND VEGETABLES

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3 cups (?-inch) diced peeled carrot or sweet

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potato (or a combination)

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3 tablespoons vegetable oil

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1 cup finely chopped white onion, plus ? cup

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reserved for garnish

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1 cup finely chopped celery

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1? cups cooked, drained pinto beans (from about

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? cup dried beans or a 15-ounce can)

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FOR ASSEMBLY

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1 to 1? pounds store-bought or Homemade

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Tortilla Chips (

see recipe)

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1

pound shredded cheese (any combination of

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Oaxaca, Monterey Jack and Cheddar)

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1 cup Mexican crema

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smooth.

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Step 3

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Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer

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over medium-high heat and season generously with salt. Once it comes to a boil, add the

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carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked

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vegetables into a colander, discarding liquid, and set aside.

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Step 4

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Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is

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hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until

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thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.

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Step 5

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Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add

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the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely

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softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle

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with ? teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7

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minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4

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minutes. Season to taste with salt, then remove from the heat.

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Step 6

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Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place

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all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean

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mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese

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has completely melted, about 10 minutes.

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Step 7

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Spoon the crema over the top and garnish with reserved cilantro and chopped white onion.

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Serve hot!

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Source: NYT Cooking