BBQ Black Bean Nachos | @thefauxmartha

There was a time in my life when I deleted pizza and nachos from my diet. Cheese is bad for you, they said. I ate my ice cream with too few of calories. My eggs with no yolks. And bought low-fat butter that was mostly hydrogenated oil. It was as awful as it sounds. But I stuck with it long enough to learn that my issue wasn’t solely what I was eating, rather how much I was eating. (You can read way too much about my food history here.) Pizza, full-fat ice cream, whole eggs, and real butter have been apart of my diet for many years now. But it wasn’t until a couple weeks ago that I allowed nachos back into my life.

BBQ Black Bean Nachos | @thefauxmarthapost-diver

Food Should Taste Good

This post is sponsored by Food Should Taste Good. Their sweet potato tortilla chips have been a pantry staple for quite some time now. They’re a little bit sweet with just enough salt. They’re also GMO-free, gluten-free, and made with real ingredients. For more information, visit foodshouldtastegood.com.

post-diverBBQ Black Bean Nachos | @thefauxmartha

Do you have those things you don’t allow yourself to eat? I could win a nacho-eating contest. Not the drippy cheese kind, the melted cheese kind. These are important details. That’s mostly why I’m just now allowing them back into my life. Because I could beat you in a nacho-eating contest.

BBQ Black Bean Nachos | @thefauxmartha

It was a clean out the fridge day, the day I reintroduced them. There was leftover BBQ pork from Ashley’s book, Date Night In. Radishes and cilantro from tacos. And pineapple because we were pretending it was summer. Also because Kev says, “If it’s on the shelf at Trader Joe’s, it’s in season.”

BBQ Black Bean Nachos | @thefauxmartha

I started with a small baking sheet. Automatic portion control. Then added sweet potato chips and just enough cheese to call it enough, plus the leftover BBQ pork. After a quick broil and just before sitting down at the table with my small baking sheet and pot holder, I added everything else in the fridge. And then I said it out loud like a 3-year-old discovering something for the first time, “This is how you eat nachos! With a salad on top.”

BBQ Black Bean Nachos | @thefauxmartha

So that’s how I eat nachos now. Again. With a salad on top and sweet potato chips underneath.

BBQ Black Bean Nachos | @thefauxmartha

BBQ Black Bean Nachos
 
This nacho recipe is one part Mexican, one part Texan. Or as they say where I grew up, it's Tex-Mex. Use this recipe as a general guide. It can serve one to many.
Ingredients
  • black beans, drained and rinsed (or cooked chicken or pork)
  • BBQ sauce
  • kosher salt
  • Food Should Taste Good Sweet Potato Chips
  • monterey jack, shredded
  • cheddar, shredded
  • avocado, diced
  • pineapple, diced
  • radishes, thinly sliced
  • cilantro, roughly chopped
Instructions
  1. Into a small pan, add black beans (or cooked chicken or pork), BBQ sauce, salt, and just enough water to keep the beans from sticking. Heat on medium-high for about 5 minutes or until BBQ sauce is absorbed. (Use this ratio: 1/2 cup black beans to 1 tablespoon BBQ sauce. Serves 2).
  2. Turn oven to broil. Line baking sheet with parchment paper. Add a single layer of chips. Top with just enough cheese, then add cooked beans.
  3. Watching carefully, broil nachos until cheese is just melted (about 3 minutes). Top with avocado, pineapple, radishes, and cilantro. Serve immediately. We keep clean-up extra light and eat straight off the baking sheet.

More  Fauxmartha recipes to fuel your Cinco de Mayo celebrations this way.

Also, don’t miss these Cinco de Mayo roundups from Brooklyn Supper, Turntable Kitchen, Foodiecrush, and Chez Us.

post-diver

I was compensated by Food Should Taste Good for this post. All opinions are my own. Thanks for supporting sponsors of The Fauxmartha!

post-diver

Tagged with →