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Serves 4I always make a big batch of refried beans and freeze what I don’t use so that I can make nachos again whenever I want, or even use them in burritos and salads.
Refried Beans (serves 6-8 and freezes swimmingly for 3 months!)
3 cups of an assortment of beans (I like equal amounts of black beans, kidney beans and large white beans soaked 12-20 hours in water)
10-12 cups of water
2 tbs olive oil
1 large onion, chopped
3 garlic cloves, finely minced
2 tsp cumin powder
1 tsp turmeric (optional but I appreciate its antioxidants)
400 g crushed tomatoes in juice
2 tbs chipotles in adobo puree
1. Drain and rinse the soaked beans really well. Boil in 10 cups (or more) of water until tender. (This can be done quickly in a pressure cooker if you have one!)
2. In a large pot, heat oil and sauté onion until soft, then add garlic, cumin, turmeric and cook for a minute. Then add the crushed tomatoes and cook for 10-15 minutes until thickened. Add the cooked beans along with an additional cup of water (or more if you like it runny) and cook for an additional 10 minutes. End with the chipotle puree.
GUACAMOLE
3 ripe avocados
1 red onion, chopped
1 garlic clove, minced
1-2 tbs lime juice
1 tbs fresh coriander
salt to taste
Mash all together and taste for salt and if it needs extra lime.
NACHOS assembly:
A bag of tortilla chips (I love Trader Joe’s Baked Blue Corn Tortilla Chips)
A handful of pepperjack or cheddar cheese
Guacamole
Salsa of your choice
Yogurt
Pickled Jalapeños
Shredded romaine lettuce
In a baking dish, add a thin layer of tortilla chips, then a thin layer of the beans, then a thin layer of cheese and jalapeños. Repeat, ending with the cheese. Place under the broiler for 4-5 minutes until the cheese browns. Serve with romaine lettuce, guacamole, salsa, a drizzle of yogurt and hot sauce. ENJOY!
Text and photo: Divya Jagasia
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