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BBQ Black Bean Nachos

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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.


  • 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


  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.
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