CHICKEN AND BLACK BEAN ENCHILADA NACHOS

This is my version of a tasty recipe found at: She Cooks, He Eats blog. The enchilada sauce is what caught my eye–a unique addition to nachos. After a bit of recipe tweaking, we had a fabulous appetizer for a meal. Would I change anything the next go around? Possibly more enchilada sauce–good!

8 cups tortilla chips

2-13 oz cans chicken breast, drained

1/4 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried oregano

1-15 oz can black beans, drained and rinsed

8 oz Colby-Monterey Jack cheese, grated

3 green onions, sliced thin

1-10 oz can enchilada sauce

1 medium tomato, chopped

1 avocado, chopped

1/8 cup cilantro, chopped

1) Preheat oven to 450 degrees

2) Put chicken breast in medium-sized bowl; add salt, pepper, and oregano; toss to combine; set aside

3) In large casserole dish, arrange two layers, using half the following ingredients for each layer: tortilla chips, chicken, black beans, cheese, green onions

4) Pour enchilada sauce over top and bake 10 minutes until cheese melts; remove from oven

5) Top nachos with tomatoes, avocado, and cilantro; serve it up!

Serves: 4-6

Advertisements

PORK AND CHIPOTLE BEAN NACHOS

It’s been too long since I made this recipe and, let me tell you, it’s been missed. What makes it stand out is the chipotle chiles and the tomato-avocado-lime topping. Super yum!

Pork and Chipotle Bean Nachos

4 slices turkey bacon

1 lb ground pork (or beef or chicken)

1 tsp sea salt, divided

1/4 tsp ground black pepper

1-16 oz can fat-free refried beans (great alternative: 1-15 oz can black beans, drained and rinsed)

3 tbsp water

3 tbsp fresh lime juice, divided

2 chipotle chiles in adobo sauce, minced

1 tsp chili powder

1 cup grape tomatoes, quartered

1 avocado, peeled, pitted, and diced

2 green onions, sliced thin

1 tbsp olive oil

5 cups tortilla chips

1 cup sharp cheddar cheese

Optional toppings: chopped cilantro, salsa, sour cream

1) Preheat oven to 500 degrees

2) In large skillet over medium-high heat, cook bacon until crisp; remove from heat and chop fine

3) To same skillet over medium-high heat, add pork, 1/2 tsp salt (reserving 1/2 tsp), and pepper; cook 5-6 minutes until just cooked through; remove from heat, drain, and transfer to bowl; set aside

4) To same skillet over medium heat, add refried beans, water, 1 tbsp lime juice (reserving 2 tbsp), chipotle chiles, bacon, 1/2 tsp reserved salt, and chili powder; stirring often, cook 4-5 minutes until warmed through; remove from heat and set aside

5) To medium-sized bowl, add tomatoes, avocado, green onions, 2 tbsp reserved lime juice, and olive oil; gently mix to combine; set aside

6) Spread tortilla chips in large roasting pan and drop refried bean mix evenly over chips (you may need to add a bit more water to beans); scatter pork over beans, followed by cheese; bake in oven 5 minutes until cheese is nicely melted; remove from oven and evenly scatter tomato-avocado mixture over top; if you like, serve with optional toppings

Servings: 6-8 as an appetizer

LAYERED WHITE BEAN AND AVOCADO-PEA GUACAMOLE DIP

Friday night and it’s finger foods in front of a good video. Though our family is most fond of hot dips, this cold dip was so refreshingly delicious with its white and black beans and lower-fat avocado-pea guacamole that it earned “keeper” status in our household.

Layered White Bean and Avocado-Pea Guacamole Dip

1-15 oz can cannellini beans, drained and rinsed

1 cup reduced-fat sour cream, divided

2 tbsp taco seasoning, divided

2 avocados, peeled, pitted, and coarsely chopped

1-1/4 cup frozen green peas, thawed

1 tbsp + 1 tsp fresh-squeezed lime juice

1/3 cup diced red onion

2 tbsp chopped fresh cilantro, divided

1/4 tsp salt

pinch ground black pepper

1-15 oz can seasoned black beans, drained and rinsed

2 cups salsa (I used mild)

1-1/4 cup shredded sharp cheddar cheese

2 cups chopped romaine lettuce

1 large tomato, diced

2 green onions, sliced thin

1 tbsp finely diced jalapenos

Tortilla chips

1) Place beans, sour cream (reserving 2 tbsp for topping), and taco seasoning (reserving 1 tsp for guacamole) in bowl of food processor; puree until smooth; spread bean mixture in bottom of large bowl (preferably clear so you can see the pretty layers); set aside

2) Clean food processor bowl and fill with avocado, peas, lime juice, onion, cilantro (reserving 1 tbsp for topping), reserved 1 tsp taco seasoning, salt, and pepper; puree until smooth; spread guacamole mixture over bean mixture

3) Evenly distribute black beans over guacamole, followed by salsa, cheese, lettuce, tomato, reserved 2 tbsp sour cream, green onions, jalapenos, and reserved 1 tbsp cilantro; chill in refrigerator at least an hour and serve with tortilla chips (or thinly sliced baguette)

Servings: 12-16 as an appetizer (though, by all means, make a meal of it if you can’t help yourself)

BEEF AND BEAN NACHO CASSEROLE

Cool weather cooking means a warm and toasty kitchen when the oven comes into play. Enter this beef and bean nacho casserole. No dipping here, though you certainly can, if you’d like. Just grab a fork and plate and you have a delicious and filling meal. As for the leftovers nestled all snug in my fridge… This is an 8-serving recipe and we’re quite a few shy of that number. Hello, lunch! And lunch again! And again!

1 lb ground beef

1 medium onion, diced

1/2 tsp sea salt

1/2 tsp ground black pepper

1-14.5 oz can petite diced tomatoes

1-15 oz can black beans, rinsed and drained

1-15 oz can chili beans (I used medium spicy)

1-1/2 cups frozen corn (I used snappy white shoepeg)

1 cup salsa (I used medium hot)

1/4 cup chopped cilantro

2 tbsp taco seasoning

6 cups tortilla chips, divided

1-1/2 cups grated sharp cheddar cheese

Optional Topping: sour cream, chopped cilantro, jalapenos

1) Preheat oven to 350 degrees; lightly oil a 13×9 baking dish

2) In large skillet or dutch oven over medium-high heat, cook ground beef until lightly browned, about 5 minutes; stir in onions, salt, and pepper and cook 3 minutes; stir in tomatoes, black beans, chili beans, corn, salsa, cilantro, and taco seasoning; reduce heat to low and cook 15 minutes, stirring occasionally; remove from heat

3) Scatter 3 cups tortilla chips (reserving 3 cups) over bottom of baking dish; spoon meat-bean mixture over chips; top with remaining chips and bake in oven 15 minutes; scatter cheese over casserole and bake additional 3-4 minutes until cheese melts; remove from oven and serve with or without optional toppings; eat it up!

Servings: 8