Hearty Bean Nachos With Spicy Salsa
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1½pounds ripe Roma tomatoes (about 5 or 6)
- ½pound tomatillos (about 3 or 4), husked and rinsed
- 1 to 2jalapeños, destemmed
- 1 to 2chiles de árbol, destemmed
- 2garlic cloves, peeled
- ½cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish
- ⅛teaspoon ground cumin
- Kosher or sea salt
- 1tablespoon vegetable oil
- 3cups (½-inch) diced peeled carrot or sweet potato (or a combination)
- 3tablespoons vegetable oil
- 1cup finely chopped white onion, plus ½ cup reserved for garnish
- 1cup finely chopped celery
- 1½cups cooked, drained pinto beans (from about ¾ cup dried beans or a 15-ounce can)
- 1 to 1½pounds store-bought or Homemade Tortilla Chips (see recipe)
- 1pound shredded cheese (any combination of Oaxaca, Monterey Jack and Cheddar)
- 1cup Mexican crema
For the Salsa
For the Beans and Vegetables
For Assembly
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
908 calories; 48 grams fat; 16 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 92 grams carbohydrates; 13 grams dietary fiber; 10 grams sugars; 28 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
- Step 2
Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and ¾ teaspoon salt to the blender; purée until smooth.
- Step 3
Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
- Step 4
Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
- Step 5
Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with ½ teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
- Step 6
Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
- Step 7
Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!
Private Notes
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Cooking Notes
world vegetarian
well, this is advertised as vegetarian, so ... no lard.
Hannah
Char your salsa ingredients in a hot oven for 15-20 min. for better flavor and then purée. I would spoon salsa on after it comes out of the oven so it doesn’t sog the chips.
Joe A.
I always recommend using good non-commercial lard instead of oils for Mexican dishes. A good Mexican market always has tubs of it for sale since they make their carnitas using it. And it lasts a long time refrigerated or frozen.
Katherine Gallagher
Made this yesterday for the vegetarians in my family using a big sweet potato and several carrots. It was delicious, the salsa incredible, and not drop of anything leftover. Definitely took me more than two hours to prep though. It’s all sequential so I don’t see any way to speed it up.
Deanna
No, Lard is not vegetarian but nowhere in this recipe does it claim to be vegetarian. Lard is commonly used in Mexican cooking and adds a lot of flavor. As a vegetarian I’m sure you can come up with a substitute.
Jshan
Once the salsa was cooked down, the flavor was much better. On its own the salsa was okay but on the nachos great. everything combined together for great flavor. All the pieces on their own were fine but together so satisfying loved using the salsa water to cook the sweet potato. would consider other veggies used black beans that I had cooked in the instant pot instead of pinto because of our preference and it worked perfectly topped with homemade crema and quick pickled onions.
Smallwood
Good, well received by the family, but lots of effort for the return. Something I might make for a Super Bowl party if I watched football, but not something I will make again anytime soon.
julia
It seemed a tad crazy to use such an involved recipe for nachos, but based on the reviews, I thought it would be worth it. Sadly, it wasn't. I won't be making this again.
Lisa
I don’t like soggy nachos, so prefer to serve salsa on the side, for dipping. If the beans aren’t too gloopy, they can go on, otherwise I’d serve them on the side as well.
Smallwood
I'm a fairly experienced cook and this recipe did not take one hour - it was closer to two. If everything was prepared in advance - everything - then perhaps it could be cut short by 30 minutes. Sitting down to eat in 5 minutes - taste report to follow.
bonseyb
Time intensive but so worth it! Followed recipe, used all sweet potato no carrots. Lots of salsa left over which is great because it is delicious. Husband said “best nachos I’ve ever eaten”. Will definitely make again.
adele
I make this salsa all the time, but this is the first time I’ve bothered with the whole recipe. It was absolutely delicious, but I found the chips got really soggy! Nightmare the salsa after cooking next time.
Mel [Mary Ellen] Harte
The simple hack, of course, is to use left over vegs or microwave some [sliced sweet potato, cutup broccoli, separately], and use your favorite salsa, cheese, and chips... w fresh cilantro, if available. I'm not sure how all those extra steps would greatly increase the flavor profile.
Mary Bosworth
Do you think black beans would work instead of pinto beans?
CJ
I prefer black beans, so yes. The flavor is different, but you'll like it.
Laura
It was very good but it was not clear how thick the layer of nachos should be..mine was too thick.
Lisa
I don’t like soggy nachos, so prefer to serve salsa on the side, for dipping. If the beans aren’t too gloopy, they can go on, otherwise I’d serve them on the side as well.
Katherine Gallagher
Made this yesterday for the vegetarians in my family using a big sweet potato and several carrots. It was delicious, the salsa incredible, and not drop of anything leftover. Definitely took me more than two hours to prep though. It’s all sequential so I don’t see any way to speed it up.
Hannah
Char your salsa ingredients in a hot oven for 15-20 min. for better flavor and then purée. I would spoon salsa on after it comes out of the oven so it doesn’t sog the chips.
Deanna
No, Lard is not vegetarian but nowhere in this recipe does it claim to be vegetarian. Lard is commonly used in Mexican cooking and adds a lot of flavor. As a vegetarian I’m sure you can come up with a substitute.
chris
Why is everyone talking about lard? It is nowhere in THIS recipe. Only mentions vegetable oil. Maybe make a different version.
Jshan
Once the salsa was cooked down, the flavor was much better. On its own the salsa was okay but on the nachos great. everything combined together for great flavor. All the pieces on their own were fine but together so satisfying loved using the salsa water to cook the sweet potato. would consider other veggies used black beans that I had cooked in the instant pot instead of pinto because of our preference and it worked perfectly topped with homemade crema and quick pickled onions.
julia
It seemed a tad crazy to use such an involved recipe for nachos, but based on the reviews, I thought it would be worth it. Sadly, it wasn't. I won't be making this again.
Jenn
Made this nearly exactly as described and it was great and very family friendly! The fresh salsa was delicious. Loved the inventive, atypical (at least to me) ingredients. I sautéed spinach and added with the veggies for a little more color.
bonseyb
Time intensive but so worth it! Followed recipe, used all sweet potato no carrots. Lots of salsa left over which is great because it is delicious. Husband said “best nachos I’ve ever eaten”. Will definitely make again.
Smallwood
I'm a fairly experienced cook and this recipe did not take one hour - it was closer to two. If everything was prepared in advance - everything - then perhaps it could be cut short by 30 minutes. Sitting down to eat in 5 minutes - taste report to follow.
Smallwood
Good, well received by the family, but lots of effort for the return. Something I might make for a Super Bowl party if I watched football, but not something I will make again anytime soon.
Joe A.
I always recommend using good non-commercial lard instead of oils for Mexican dishes. A good Mexican market always has tubs of it for sale since they make their carnitas using it. And it lasts a long time refrigerated or frozen.
world vegetarian
well, this is advertised as vegetarian, so ... no lard.
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