The perfect gathering snack. It's so surprisingly springy. Gotta love some nachos. The kinda of food that makes me wanna quit my diet in 2 seconds. I swear! So I made this healthier version (at least I hope so!) so I can eat just as much as I want. Also, I have been addicted to black beans so not surprise here. I must say nachos with black beans and guacamole will be my snack this Saturday when watching Portugal winning the Eurovision Song Contest.
para 3-4
ingredientes (mistura feijão preto):
150 de feijão preto seco (300 g cozido)
2 dentes de alho, ralado
2 c. sopa de azeite
3 c. sopa de puré de tomate
1 c. chá de sal
pimenta preta moída na hora
O primeiro passo é preparar o feijão preto. Deixar em água cerca de 12 horas. Depois levar a cozer em água abundante e com uma pitada de sal. Deixar levantar fervura e depois deixar a cozer em lume brando por cerca de 1 hora. A minha estimativa deu 150 g feijão frade cru, iguala 300 g de feijão preto cozido. Reservar e deixar arrefecer completamente.
O segundo passo é preparar a mistura de feijão preto e alho. Para isso colocar o alho numa panela com o azeite. Alourar suavemente por cerca de um minuto até que comece a borbulhar. Adicionar os restantes ingredientes - feijão preto cozido, puré de tomate, sal e pimenta preta e cozinhar sobre lume médio durante 10 minutos, misturando frequentemente.
Retirar do lume e reservar
ingredientes (nachos):
200 g chips de tortilla simples
mistura de feijão preto
100 g queijo cheddar, ralado
guacamole (receita aqui!)
3 rabanetes, finamente cortados
75 g cebolinha
100 g tomates cereja
coentros frescos
Pré-aquecer o forno para 180º C.
Colocar as chips the tortilla numa travessa de forno. Espalhar por cima a mistura de feijão preto uniformemente e depois o queijo cheddar ralado por cima.
Levar ao forno pré-aquecido por 5 a 10 minutos até o queijo derreter.
Remover do forno e espalhar o guacamole por cima, guarnecer com tomates cereja, cebolinha, rabanetes, coentros frescos e servir.
Enjoy!
serves 3-4
ingredients (black beans):
150 g dried black beans (300 g cooked)
2 garlic cloves, grated
2 tbsp. of olive oil
3 tbsp. tomato purée
1 tsp. sea salt
freshly grounded pepper
The first step is to prepare the black beans. Leave in water for about 12 hours. Then cook in a saucepan with plentiful of water and pinch of salt. Let it boil and then simmering in low heat for about 1 hour. My tip is, 150 g of uncooked black eyed peas, equals 300 g of cooked black beans. Allow it to cool down and set aside.
The second step is to make the garlicky black bean mixture. Place the garlic in a saucepan with the olive oil. Gently heat for a minute or so until it starts bubbling. Add the remaining ingredients - cooked black beans, tomato purée, salt and pepper and cook over medium heat for about 10 minutes, stiring frequently. Set aside and reserve.
ingredients (nachos):
200 g plain tortilla chips
black bean mixture
100 g cheddar cheese, grated
guacamole (recipe here!)
3 radishes, finely sliced
75 gr spring onions
100 g cherry tomatoes
fresh coriander leaves
Preheat the oven to 180˚C.
Place the tortilla chips on the bottom of a baking tray. Spread the black bean mixture evenly over the tray and top with the cheddar cheese.
Place it in the preheated oven and bake the nachos for 5-10 minutes just until the cheese is melted.
Remove from the oven and spread the guacamole and then garnish with cherry tomatoes, spring onions, radishes, some coriander leaves and serve.
Enjoy!
