Black Bean Nachos with Guacamole, Sour Cream, and Chili

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My Black Bean Nachos

Black Bean Nachos 

Black Bean Nachos with Sweet Potato (Kumara), Potato, Caramelized Corn, Red Peppers, Sour Cream, Homemade Guacamole, Melted Cheese, and Fresh Red Chili.

 

The Origin Of Nachos

My Black Bean Nachos are not the original version, this is my vegetarian idea of nachos.  I have been cooking various forms of nachos for as long as I can remember. 

They all start with nacho chips, sometimes I would just use melted cheese, fresh or pickled chilies, sour cream, and guacamole.

Other times I would use a spicy minced beef, and bean mixture, like Chili Con Carne over the top of the nacho chips topped with melted cheese, sour cream, and guacamole.

I was interested to find out where this famous dish came from, so I went out and did some research. What I found out is there is an International Day of the Nacho which is October 21st.

There is a story with varying details about the creation of Nachos. The full story is here if you’re interested time.com.

My Version of Nachos

In New Zealand today there are varying degrees of Nachos that are served in some cafes, restaurants, and bars.

My version of Black Bean Nachos is what I cook at home for my wife and sons when we don’t feel like eating meat on any given day.

I take it to another level by making my own guacamole. Use sour cream, fresh coriander, fresh Mexican cayenne chili peppers, and finish with fresh lime juice.  

Chilies I use in a lot of my recipes.

Mexican Cayenne Chilies

These are medium-hot chilies you can find out more about these chilies and other varieties 

Avocados

Hass avocados are the main varieties grown in New Zealand.

It accounts for 95% of plantings and is the only variety currently able to be exported from New Zealand.

In New Zealand, they are available pretty much all year round, just the price increases in the cold winter months.

Hass Avocado
Hass avocados 
Mexican Cayenne Chili Peppers
Mexican Cayenne chilies

My Thought Process

I’m good at what I do, and the food I cook touches people’s lives, this is what keeps me going and I love it.

Food and cooking are life, cooking in a professional environment are relentless, unforgiving and at times punishing it never stops.

It could be all going well one minute, then the next it can all turn the other way.

I get instant gratification or disappointment from my customers. They’re eating the food that I created for them.

My creative process starts with ingredients that I might see.

This sets a thought process in motion and from there a dish is created, I look at current trends, seasonality of ingredients, and what I love to eat, which is pretty much anything.

The recipes I create for you if they can entertain you, and inspire you to try different things, I will have achieved what I set out to do.

Everything I do is for you, your enjoyment if I can in some way make your life easier where you don’t have to think about the small stuff.

This is what makes me happy.

Food Is Very Subjective

What I like, you might not and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My Black Bean Nachos

Black Bean Nachos

Black Bean Vegetarian Nachos Simplistic, Versatile, Brilliant For Any Occasion
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Lunch
Cuisine Tex Mex
Servings 4 People

Ingredients
  

Black Beans and Chickpeasjust

  • 300 grams Dried Mexican black beans - canned will work
  • 300 grams Dried chickpeas - canned will work

Spice Paste

  • 3 each Cilantro aka coriander roots - washed and any dirt removed
  • 100 grams Whole almonds - about a handful
  • 1 tsp Cumin - ground
  • 4 cloves Garlic - crushed
  • 1 each Lemon - zest and juice
  • 1 tsp Himalayan pink salt and freshly ground black pepper

Black Bean Stew

  • 2 each Potatoes - peeled and diced
  • 2 each Sweet potatoes aka kumara - peeled and diced
  • 2 each Corn cobbs
  • 1 each Red peppers aka capsicum - seeds removed and sliced
  • 1 each Brown onion - peeled and diced
  • Cooked black beans and chickpeas
  • Spice paste

Guacamole

  • ½ each Red onion - peeled and finely diced
  • 2 each Tomatoes - diced
  • 3 each avocados
  • 1 each Lime - juice only
  • 1 plant Cilantro aka coriander - leaves finely sliced
  • 1 each Garlic clove - crushed

Condiments 

  • 2 packets Nacho chips
  • 200 grams Sour cream
  • 1 tsp Himalayan pink salt and freshly ground black pepper
  • 1 each Mexican cayenne chili - thinly sliced
  • ½ plant Cilantro aka coriander - leaves finely sliced
  • 100 grams Tasty cheese - grated

Instructions
 

Black Bean and Chickpeas

  • In separate bowls place the black beans and chickpeas, cover with water, and place into the fridge overnight.
    The next day drain off the water, place the chickpeas and black beans into separate pots add a pinch of salt, and cover with water.
    Bring to the boil and simmer until they are soft. They should easily crush under a spoon. When they are done, drain them well and put them to one side.

Spice Paste

  • Place coriander root, almonds, ground cumin, garlic cloves, lemon zest and juice, salt, and pepper into a bar blender and blend to a smooth paste.

Black Bean Stew

  • Heat a heavy-based pan add oil and place in the diced potato and sweet potato aka kumara, sauté, until they just start to brown.
    First Stage Potatoes and Kumara
  • Add the spice paste and cook out for 2 – 3 minutes.  Add in the black beans and chickpeas, sauté them for 5 minutes.
    Turn down the heat and leave for 10 minutes, make sure you stir every 2 – 3 minutes so it doesn’t catch on the bottom of the pan. 
  • Heat another heavy-based pan add oil.
    Carefully cut the corn kernels off the cob and place in the pan, sauté until they start to brown, then add the diced peppers and onion sauté for 3-4 minutes. 
    Add this to the black bean mixture leave for 10 minutes.
    Second Stage Corn, Capsicum and Onion
  • Simmer for 5-6 minutes
    Make sure you stir every 2 – 3 minutes so it doesn’t catch on the bottom of the pan. Season the black bean mix with salt and pepper, this should be done to taste.
    Don’t just add in a load of salt without tasting first.
    Completed Black Bean Nacho Mix

Guacamole

  • I don’t have a molcajete this is a large mortar and pestle usually made from volcanic stone. They are used to prepare Mexican food.
    So, I just use a bowl and a whisk, I add the avocado and the lime juice, mix this to a paste.
    Add the diced tomatoes, red onions, crushed garlic, and a good amount of sliced coriander fold in with a fork.
    Season to taste with salt and freshly ground black pepper.
    Homemade Guacamole

To Plate Your Black Bean Nachos

  • Place corn chips into a suitable bowl, top with the black bean mixture, sprinkle over the grated cheese and melt under a grill.
    If you don’t have a grill, they can be placed in a hot oven for 2 – 3 minutes.
    Remove from the grill, top with the guacamole, sour cream, fresh coriander, and fresh chili, you can squeeze over some lime juice to give the black bean nachos a real lift.
    My Black Bean Nachos Finished
Keywords Black Beans, Fresh Chili, Homemade Guacamole, Vegetarian

NUTRITIONAL INFORMATION
Serving Size: Black Bean Nachos with guacamole, sour cream, and chili.
Calories 613 | Total Fat 32 g | Carbohydrates 48.4 g | Fiber 13.7 g | Protein 25.4 g | Iron 4.2 mg

My Black Bean Nachos Finished
Black Bean Nachos

My Enjoyment For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store. I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them. Let me know how you got on with making these black bean nachos, and also what you think of the flavor.

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