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Black Bean Nachos


Black Bean Nachos recipe













Trans-fat Free, Good source of fiber, Sugar-Free


For nachos
corn oil
2 flour tortillas (8 inch)
2 chorizo sausage
or spicy sausage
1 cup Black Bean Pesto
1 cup monterey jack cheese
2 tablespoons cilantro
chopped fresh
For black bean pesto
8 ounces black beans
1 quart water
1 bay leaves
1 ham hock
2 jalapeño pepper
2 cloves garlic
stems from 2 bunchs
black pepper
to taste


For Black Bean Pesto:

Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1½ hours.

Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.

Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate, covered, until ready to use. Will keep in fridge for 2 to 3 days.

Yield: 3 cups.


Preheat oven to 375℉ (190℃). Fill a heavy skillet with ½ inch corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.

Slice chorizo into ¼ inch thick rounds and sauté them in a small skillet until crisp, about 5 minutes. Remove sausage from skillet and drain on paper towel.

Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with chopped cilantro.

Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces.

Serve immediately. Makes 4 servings or 16 appetizers


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 37652% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 648mg 27%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 41g
Vitamin A 5% Vitamin C 2%
Calcium 28% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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