Nachos should be their own food group, especially if you add a ton of veggies and the right spices. These are so much more than comfort food, especially with a protein-rich black bean dip and lots of colorful veg. Plus we threw together a yummy pico de gallo and yams to take these nachos to the next level.
Nacho toppings:
purple cabbage, thinly sliced
jalapeño peppers
purple onion, thinly sliced
cherry tomatoes, halved
pico de gallo (recipe below)
yams (recipe below)
lotsa mozzarella and cheddar cheese!
Bake nachos for 7-10 minutes at 350 F or until the cheese is melted and nachos are lightly browned.
Black bean dip recipe:
14oz can black beans, drained but keep the liquid
1/3 cup finely chopped purple onion - cook until transparent
splash of olive oil in the pot
1/2 teaspoon of sea salt
1 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle powder *optional
Add black beans to pot and cook on medium for 5 minutes. Add 1/2 cup of reserve liquid from the beans and heat for 2 more minutes. Add spices and salt. Puree beans in a blender/food processor until desired smoothness.
Boiled yams:
1 large yam, washed, peeled and cubed
1 tablespoon butter
salt and pepper to taste
Add yams and salt to boiling water. Cook for 10-15 minutes until they're tender on the outside. Fully drain in coriander. Toss yams with butter, salt, and pepper. Feel free to add a dash of cayenne, chipotle powder, or paprika for a little extra kick.
Pico de gallo recipe:
2 Roma tomatoes, diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1/2 small jalapeño pepper, veins and seeds removed, diced
1 teaspoons lime juice, to taste
salt to taste
Combine tomatoes, onion, cilantro, and jalapeño in a bowl, season with salt and add lime juice to taste. Best made fresh and eaten within 12 hours.
Although pico de gallo is similar to salsa, it's less of a sauce and works amazingly as a topping on nachos because it won't make them soggy. Plus, there's no cooking the ingredients in a pico de gallo, which is great if you're in a rush.
We topped these nachos with a little sour cream too, but that's definitely optional, especially with the black bean dip.