Nachos With Cheese, Black Bean Puree And Pico De Gallo Recipe

Directions

1. 1

   Prepare the Black Bean Puree

   Rinse and drain the black beans. In a blender or food processor, combine the black beans, garlic, lime juice (from half the lime), salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.

2. 2

   Make the Pico de Gallo

   Dice the tomatoes, red onion, and jalapeño. Finely chop the cilantro. In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, and the juice from the other half of the lime. Season with salt and pepper to taste. Mix well and set aside.

3. 3

   Melt the Cheese

   Preheat your oven to 180°C (350°F). Spread the tortilla chips on a baking sheet. Grate the cheddar cheese and sprinkle it evenly over the chips. Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.

4. 4

   Assemble the Nachos

   Remove the nachos from the oven. Spoon the black bean puree over the cheesy chips, then top with the fresh pico de gallo. Serve immediately.