Name: Black Bean Nachos
Yield: Makes about 3 cups (750 mL)
Ingredients: 1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed; 1 cup salsa (see tips); 4 green onions, finely chopped; 2 roasted peppers (poblanos or sweet), peeled and diced; 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced; 2 cups shredded Cheddar or Monterey Jack cheese; Tortilla chips; Small (2 to 31⁄2 quart) slow cooker

This dip is a perennial hit. The last time I made it guests practically licked the bowl.

Recipe information

Yield
Makes about 3 cups (750 mL)

Ingredients

1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed

1 cup salsa (see tips)

4 green onions, finely chopped

2 roasted peppers (poblanos or sweet), peeled and diced

1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced

2 cups shredded Cheddar or Monterey Jack cheese

Tortilla chips

Small (2 to 31⁄2 quart) slow cooker

Preparation

In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeño peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.

TagsNachos Black Bean Bean and Legume Vegetable Cheddar Cheese Dairy Monterey Jack Snack Nut Free Gluten Free Vegetarian Easy Slow Cooker Super Bowl Cookbooks

Recipe notes

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