Tim and Nancy Cushman's Black Bean Chili Nachos Recipe
The co-owners of o ya and Covina restaurants in N.Y.C. create a winning vegetarian snack
Tim & Nancy Cushman’s Black Bean Chili Nachos
1 tbsp. canola oil
1/3 cup diced yellow onion (from 1 onion)
1/3 cup diced green bell pepper(from 1 bell pepper)
1/2 tbsp. minced garlic
1 tbsp. all-purpose flour
1 (15-oz.) can diced tomatoes, undrained
1 (15-oz.) can black beans, undrained
1 tbsp. chili powder
1/2 tbsp. ground cumin
1/2 tbsp. paprika
1/2 tbsp. granulated sugar
1/2 tbsp. kosher salt
1⁄4 tsp. dried oregano
6 cups corn tortilla chips
8 oz. cheddar cheese, shredded (about 2 cups), divided
1. Heat oil in a medium saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until fragrant and soft, 2 to 3 minutes. Add flour, and stir to combine. Stir in tomatoes. Stir in black beans, chili
powder, cumin, paprika, sugar, salt and oregano; simmer, stirring occasionally, until thickened, 8 to 10 minutes.
2. Preheat oven to 350˚. Spread chips in an even layer on a baking sheet; top evenly with 11⁄ 2 cups of the cheese. Bake in preheated oven until cheese is melted, about 10 minutes, checking after 5 minutes.
3. Transfer chips to a serving platter. Top with black bean chili and remaining 1⁄ 2 cup cheese. Add your favorite toppings, like salsa, guacamole, pickled jalapeños, sour cream, black olives and fresh cilantro.
Active time: 30 minutes
Total time: 45 minutes