Black Bean Nachos & the Story of My Irrational Jealousy of Black Beans

7 Mar

I wish my husband talked about me the way he talks about black beans. He is in love! Perhaps even obsessed! He is so enamored that he is willing to drive an hour to the Indianapolis Costco to buy cans of black beans in bulk (and we are not the type to keep many cans of anything on hand, mind you). And, the bulk black beans go in so many dishes that they do not last long. Is it irrational for me to be jealous of black beans? Probably 🙂

Fortunately, I also like black beans a lot, enough to allow his love affair with them to continue.

This recipe for Black Bean Nachos is one of many black bean Mexican-style dishes for which my husband is responsible. He invented the dish, variations of which we have on a weekly basis. When we prepare Black Bean Nachos for dinner, I play “sous chef” and my husband plays “head chef.” So obediently focused on chopping vegetables, I’ve never really understood what he does to cook and season my offerings, and have been hesitant to replicate the dish without having a recipe at hand. Finally I got him to articulate exactly what he does so I can post it.

Turns out, the recipe is not complicated at all, and is actually very versatile. We use the same combination of black beans/corn/onions/red pepper in tacos. Using this combination of veggies is a great healthy, vegetarian alternative to making nachos with fake beef (although that is really good to have on occasion, too).

Black Bean Nachos/Tacos

Ingredients:

  • 15.5 oz can of black beans, rinsed
  • 10 oz can of diced tomatoes & green chiles
  • 1 red bell pepper
  • 1 cup of frozen yellow sweet corn
  • 1/4 of a large onion, diced
  • 1 tbsp. ground cumin
  • 1 tbsp. canola oil
  • Salt and pepper (to taste)
  • Tortilla chips (or taco shells)
  • Optional toppings: chopped cilantro, spinach, shredded Mexican cheese, sour cream, avocado, salsa

Preparation:

  • Use an indoor panini grill or outdoor grill to char corn and red pepper. After cooling, dice red pepper.
  • Add canola oil to a pan over medium-high heat . Add onions and can of rinsed black beans. Cook for approximately 4 minutes. Add corn, red pepper, and can of tomatoes. Cook for approximately 3 more minutes. Add cumin, salt, and pepper (to taste). Stir in chopped cilantro, if desired.
  • Top tortilla chips with desired toppings (e.g. spinach, cheese, sour cream, avocado, salsa) *Suggestion: try melting cheese over the tortilla chips in the microwave for a few seconds before topping with the veggie mixture and condiments. If making tacos, warm tortilla shells in the oven before filling with veggie mixture and condiments.

Makes 2-3 servings if you like a big plate of nachos, like us.

Such vibrant colors!

Advertisements

13 Responses to “Black Bean Nachos & the Story of My Irrational Jealousy of Black Beans”

  1. Katrina Tauchen March 7, 2011 at 3:43 pm #

    Your intro to this dish is hilarious. So, so funny. And the nachos look yummy, too. Thanks for the fun read!

    • yumtherapy March 7, 2011 at 3:54 pm #

      Thanks, I’m glad you enjoyed it! I’m browsing through your recipe index as we speak and am finding way too many recipes to try to be good for my waistline 🙂

  2. abbyrex2323 March 7, 2011 at 8:37 pm #

    That looks great. I love black beans too. maybe not as much as your husband, but still. Love them.

    • yumtherapy March 7, 2011 at 8:39 pm #

      Thanks 🙂 I think I’d be hard-pressed to find someone who does love black beans as much as him, lol.

  3. Geni - Sweet and Crumby March 7, 2011 at 10:23 pm #

    I love this vegetarian take on nachos. They look every bit as delicious as their meat duplicate…and so much healthier and kinder to the planet. Maybe you should be jealous of the beans. Just sayin’

  4. crustabakes March 8, 2011 at 9:34 am #

    LOL, maybe u should keep on feeding him with those black beans till they are ready to come out of his ears. And maybe then, he would stop talking about it. on a sidenote, thats a beautiful colourful nachos!

    • yumtherapy March 8, 2011 at 5:42 pm #

      Lol, if it wasn’t black beans, it would be something else 🙂 Avocado is a close second.

  5. allyandlucie March 9, 2011 at 6:02 pm #

    I too love black beans! I wasn’t sure about them at first, but once I had them in a burrito, I was hooked. I use them in anything that calls for beans.

    My husband loves nachos, so we are going to have to give these a try. 🙂

    • yumtherapy March 9, 2011 at 6:04 pm #

      Awesome! I’d love to know what you think 🙂

  6. Alexa Marsden March 9, 2011 at 9:50 pm #

    Haha, cute story. I’m looking forward to trying these! My own go-to nacho recipe looks horribly lacking in comparison. Never would’ve thought to grill the veggies! 😀

    • yumtherapy March 9, 2011 at 10:51 pm #

      Thanks! I hope you enjoy this version 🙂

Trackbacks/Pingbacks

  1. Sweet Potato, Corn, & Black Bean Soup « Yum! Therapy - July 19, 2011

    […] in the world!” he exclaimed. I suppose this should come as no surprise, as I’ve previously posted about his obsession with black beans. But it’s nice to get some cheerleading in the kitchen […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: