* Exported from MasterCook *

Black Bean Nachos

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nachos:
Corn oil
2 Flour tortillas (8")
2 Chorizo or spicy sausage
1 c Black bean pesto
1 c Monterey jack cheese -- shred
2 tb Cilantro -- chopped
Black Bean Pesto:
8 oz Dried black beans
1 qt Water
1 Bay leaf
1 Ham hock
2 Jalapenos -- seeded
2 cl Garlic
Stems from 2 bunchs of
- cilantro
Salt
Pepper -- fresh ground

Black Bean Pesto:

Rinse and drain beans thoroughly. Place them in a large saucepan or
soup kettle and add all remaining ingredients. Bring to a boil,
reduce heat, simmer, uncovered, for 1-1/2 hours.

Remove and discard ham hock and bay leaf. Using slotted spoon,
transfer bean mixture, in batches, to the bowl of a food processor.
Process, adding cooking liquid as necessary to form a smooth, thick
paste. You will use a total of about 1 cup liquid.

Transfer the pesto to a bowl and stir in the salt and pepper if
needed. Refrigerate, covered, until ready to use. Will keep in
refrigerator for 2 to 3 days.

Yield: 3 Cups

Nachos:

Preheat oven to 375?F. Fill a heavy skillet with 1/2" corn oil.
Heat it until oil just starts to move. Then fry the tortillas, one
at a time, until light golden brown, about 15 seconds on each side.
Drain on paper towels.

Slice chorizo into 1/4" thick rounds and saute them in a small
skillet until crisp, about 5 minutes. Remove sausage from skillet
and drain on paper towel.

Place tortillas on baking sheet, and spread pesto evenly over them.
Arrange sausage over pesto and sprinkle with cheese. Top with
chopped cilantro.

Bake until brown, 20 minutes. Remove from oven and cut each
tortilla into eight pieces. Serve immediately.

Yield: 4 Servings


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