Spicy Baked Black Bean Nachos Recipe - Budget Bytes (2024)

FAQs

How do you keep loaded nachos from getting soggy? ›

A buffer: Before loading on that beef or bean topping, consider pre-baking the chips with a thin layer of cheese; this can help create a buffer to keep your nachos crisp for longer.

Baked Black Bean Nachos. Layers of crisp blue corn chips, Monterey Jack cheese, refried black beans, and topped with pico de gallo.

You'll be surprised by how easy it is to turn a couple of canned black beans into a simple, quick, and flavorful side of Seasoned Black Beans. Enjoy them in your burrito bowls, alongside some fajitas, with fish tacos, or over a bed of hot rice!

“Because we have a rule here that if you order one nachos to share, one person cannot eat all of the fully loaded nachos.” Tim pretends to be surprised by the waiter setting ground rules but is called out by his date.

Packaged, pre-shredded cheeses contain stabilizers which hinder their meltability. Shred your own cheese instead of chopping or tearing it: Smaller pieces will melt quicker, which means your nachos will be perfectly gooey without charred or overdone chips. One layer of chips and toppings is good.

Here's a fact: If you put a plate of tortilla chips topped with cheese in the microwave and zap them until the cheese melts, the cheese will melt way before the tortilla chips have the chance to take on any color or toasted flavor. With nachos baked in the oven, the chips toast while the cheese melts.

These wet toppings also end up cooling the nachos down too quickly. → Follow this tip: Any sauce-like thing that you wouldn't top the nachos with when they are baking, like sour cream, salsa, and guacamole, should be served on the side. Place them in little bowls with spoons so that people can serve themselves.

Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

What cheese is best with nachos? ›

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

Black beans are among the most frequently consumed dry pulses around the world. They're considered nutritional powerhouses that are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

Technically, canned black beans are already cooked, and you can use them right out of the can. Cooking canned black beans will make them taste even better. Here's how to cook beans from a can: Heat a small-sized saucepan on the stovetop over medium-high heat.

Black beans as part of a healthy weight loss diet can help you lose weight. Beans of all types are high in fiber and low in fat. They keep you full for long periods of time and help keep your blood sugar stable.

One of the best ways you can keep them fresh is by ensuring they're stored in a dry place — totally away from any moisture. From tortilla chips to potato chips and everything in between, you also want to make sure the bag they're contained in remains tightly sealed.

When storing leftover nachos, it is important to keep them in an airtight container to protect them from moisture and preserve their freshness. One should remove any cold toppings, such as salsa and sour cream, which can make the chips soggy when refrigerated.

If too runny, add an extra ¼ cup of shredded cheddar cheese and a bit more evaporated milk. Do not use pre-shredded cheese as it is coated to keep it from being sticky and inhibits its ability to melt. Texture. There may be several reasons that the texture of the sauce doesn't turn out.