A bag of nachos
500g canned black beans
2 red onions
3 garlic cloves
Make the salsa first. This time I only made a plain old tomato and onion salsa as a dip, but check out my guacamole recipe as well, if you want to have it with these nachos. Sour cream is also always a good addition to this dish.
Chop the onions and garlic. Heat some olive oil in a saucepan and add the tomatoes. Let them simmer under the lid until they become saucy. Add ½ of the chopped onions and ½ of the garlic to the pan and let it simmer further. Season with salt and pepper. Once everything is cooked puree the salsa and let it chill.
Heat some oil in a pan and fry the other ½ of the onions and ½ of the garlic. Then add the black beans and let simmer at moderate heat for about 15 minutes. Remember to stir occasionally. Season the beans with coriander and with some pepper if you like.
Slice the aubergine and cut the peppers in half. Heat a grill pan and brush vegetable oil on it. Char-grill the aubergine and pepper slices until they have grilling marks and are getting soft.
Put the nachos into a heat resistant oven dish. Then put the beans on them, the grilled vegetables and finally the cheese. Warm it up in the oven at 180C for about 10 minutes until the cheese has melted.
Enjoy some great nacho moments!