Although incredibly delicious, nachos are deceptively filling making them a dish that's easy to overeat. Since Cinco de Mayo is next week, I wanted to make a less-heavy variation of nachos that would allow for maximum margarita consumption. To make the nachos lighter — I have no clue if they're healthier, we'll have to ask FitSugar — I baked the tortillas instead of frying them and replaced the meat with black beans. The final nachos were fresh and delectable. I devoured them in minutes! For the details on how to make them, read more.
If you want to know more about how I made these nachos, check out the photo captions.
For chips: Serves 1 as a main course or 2 as appetizers.
2 fresh flour tortillas
fresh cracked black pepper
For bean-corn salad:
1 (13 oz.) can black beans, drained and rinsed
1 can corn, drained and rinsed
3 green onions, finely chopped
4 small cloves of garlic minced
2 Tbsp. fresh lime juice
1 Tbsp. honey
1 tsp. cumin
1 tsp. hot sauce
1 tsp. white wine vinegar
1/2 cup shredded green leaf lettuce
1/4 picked cilantro leaves, separated from their stems
1 roma tomato, seeded and finely diced
2 heaping tablespoons peppercini, finely chopped
1/2 cup Cotija cheese, finely grated
Serves 1 as a main course or 2 as appetizers.
- The ingredients.
- Slice the tortillas as you would a pizza or pie.
- Seasoning the tortillas.
- Mixing the corn black bean salad.
- Let the corn and black bean salad rest.
- Tomato peppercini mix.
- Lettuce and cilantro await tossing.
- Tossed lettuce and cilantro.
- Layering the baked tortillas in a cazuela.
- Topping with cheese.
- Remove chips from oven.
- Topping with lettuce and cilantro.
- Covering with black bean and corn salad.
- Topping with more cheese
- Photo 15
- Photo 16
- Photo 17
- Photo 18