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.
purple cabbage, thinly sliced
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.
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.