One item that’s a staple in my pantry is black beans. I think they have a better consistency and taste than lots of other varieties which makes them perfect for vegetarian recipes. In this Meatless Monday meal I’ve used them as a topping, along with a cheese sauce to make nachos. The smoky flavor comes from a combination of three things, liquid smoke, chipotle pepper, and smoked paprika, all three of which can be found at most grocery stores or online.
About 6-7 ounces of tortilla chips or strips (About half a 13 ounce package)
2 14 ounce cans black beans, drained and rinsed
1 14 ounce can stewed tomatoes, chop them into smaller pieces
¼ teaspoon liquid smoke
¼ teaspoon chipotle chile pepper, more if you’re brave!
For the cheese sauce
2 cups milk, dairy or non-dairy
3 tablespoon flour
¼ teaspoon smoked paprika
2 cups shredded sharp cheddar cheese, divided
Preheat oven to 350 degrees.
In a large saucepan and over medium high heat, add the beans and tomatoes and then stir in the liquid smoke and chipotle chile pepper. Bring to a boil, lower heat and simmer for about ten minutes or until the mixture has slightly reduced.
Meanwhile in another large saucepan and over medium high heat, add the milk. Use some of the milk to stir into the flour to make a liquid. Add this to the rest of the milk and gently bring to a boil. Add the salt and smoked paprika, stir and remove from the heat and add about 1 ½ cups of the cheese and stir until melted.
Place the tortilla strips or chips on a large baking sheet and spoon on the bean mixture making sure most of the chips get covered.
Next drizzle on the cheese sauce, making sure most of the bean mixture is covered.
Finally sprinkle with the other ½ cup of cheese.
Bake in the oven for about ten minutes or until the sauce and cheese are bubbling.
Serve immediately with sour cream, salsa and sliced avocadoes.