S[no]w Day Black Bean Nachos


Seems the snow missed us but dumped itself heavily on the areas around us. Thus, I got the day off! I have thus far spent it on very light cleaning, eating, blogging, and sleeping. It has been a much -needed break.

On Sunday, I boiled up a bag of dried black beans for us to use in recipes throughout the week. Mr. B made Quinoa and Black Bean salad last night, and I have been craving nachos for days. I decided today would be a great day to try something a little different.

S[no]w Day Black Bean Nachos

Serves up to 2, but maybe just one


Onion, medium dice

2 cloves of garlic, minced

1-2 cups of black beans

hefty dose of cumin

dash of cayenne

1/2 c. salsa (can substitute fresh tomatoes and half a jalapeno — I used prepared because I’m trying to use up some of the stuff in the fridge)

1/2-3/4 c. grated cheese (I used a mix of colby jack and sharp cheddar)

small avocado, small diced


Saute onion in 1/2 tsp. olive oil in a nonstick skillet. When it begins to look translucent, add garlic and beans. Stir for a minute, until garlic is just fragrant. Turn heat to low and add salsa and spices. Stir and let sit over low heat. Taste and add salt and adjust other seasonings if necessary.

Preheat oven to 250. Spread tortilla chips in a layer on oven-safe plate or pan. Top with onion-bean mixture and shredded cheese and bake until cheese is melted. Top with avocado when it comes out of the oven. You could also add sour cream, bacon, or crumbled fried sausage to make this a full meal. Olives or tomatoes would be a nice addition as well, and in retrospect, I kinda wish I’d squirted a little lime juice over the whole shebang and added cilantro. Next time.

I highly recommend a cold beer to wash these down. Today’s house beer is Miller Lite (’cause I’m classy!).

Psst: This week’s grocery prices have these coming in at less than $2 for the entire recipe. Yessssss!

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