Black Bean Nachos Recipe

For Black Bean Pesto:

Step 1

Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours.

Step 2

Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.

Step 3

Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate, covered, until ready to use. Will keep in fridge for 2-3 days. Yield: 3 cups.


Step 4

Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.

Step 5

Slice chorizo into 1/4" thick rounds and saute them in a small skillet until crisp, about 5 minutes. Remove sausage from skillet and drain on paper towel.

Step 6

Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with chopped cilantro.

Step 7

Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve immediately.

Makes 4 servings or 16 appetizers

Things You'll Need

  • Corn oil
  • 2 Flour tortillas (8")
  • 2 Chorizo or spicy sausage
  • 1c Black bean pesto
  • 1c Monterey jack cheese, shred
  • 2T Chopped cilantro (coriander)
  • 8oz Dried black beans
  • 1qt Water
  • 1 Bay leaf
  • 1 Ham hock
  • 2 Jalapenos, seeded
  • 2cl Garlic
  • Stems from 2 bunchs of
  • Cilantro (fresh coriander)
  • Salt/fresh ground pepper

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