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
- 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).
- 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.
- 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.