Black Bean and Chorizo Nachos 8.000

Deb Lindsey for The Washington Post

DIY Pressure Canning Jan 28, 2015

Assemble this dish at the last minute and serve it piping hot, so the cheese is still melty.

For best results, create multiple layers of chips and chorizo. Shredded chicken or pork barbecue may be substituted for the chorizo, or opt for a meatless version.

Serve with guacamole and a little hot sauce on the side.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 8 ounces fresh Mexican chorizo, casings removed
  • 20 ounces corn tortilla chips
  • 5 ounces extra-sharp cheddar cheese, grated
  • 5 ounces pepper jack cheese, grated
  • 2 cups (1 pint) cooked black beans, drained (may substitute pinto beans; see related recipe)
  • 12 pickled or fresh jalapeño pepper slices (seeded, if desired)
  • 2 ripe tomatoes, hulled and coarsely chopped
  • 4 scallions, white and light-green parts, thinly sliced
  • 2 tablespoons finely chopped cilantro, for garnish
  • Pickled red onions, for serving (optional; see related recipe)
  • Mexican crema or sour cream, for serving (optional)

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Directions

Preheat the oven to 350 degrees. Have a baking sheet at hand.

Place pinches of the chorizo in a small skillet over medium heat; cook for about 5 minutes or just until the sausage loses its raw look yet remains moist, using a spatula to break it into crumbles. It will not be cooked through.

Spread half of the chips on the baking sheet. Evenly scatter half of the cheeses, half of the beans and half of the partially cooked chorizo over the chips. Repeat with the remaining chips, cheeses, beans and chorizo. Bake until bubbly, cheesy, hot and crisp, 18 to 20 minutes.

Top with the jalapeño slices, tomatoes, scallions and cilantro, and with the pickled red onions and crema or sour cream, if using. Serve right away.

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Recipe Source

From Cathy Barrow, author of "Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving" (Norton, 2014).

Tested by Cathy Barrow.

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