I have been on a Mexican food kick. I tend to do this in the late summer and early fall when all of the peppers and tomatoes start to ripen. But I woke up yesterday morning with the energy to make Slow Cooker Black Beans and Brown Rice w/ Ambercup Squash & Red Chilis. I don't always have that much gusto at 7 o'clock in the morning! But it does mean that I'm fully stocked up on ingredients. And also that I absolutely do not have to cook today if I don't want to. So, it seems like the perfect opportunity to make rice and black bean nachos!
There is nothing "classic" about nachos. No one has been passing down their secret nacho recipes for generations in an attempt to make the legacy of the perfect nacho dish last throughout the ages. They were actually originally invented in 1943 by Ignacio "Nacho" Anaya. He was working as a maître d' at a restaurant in Piedras Negras, Mexico when he couldn't find the cook. So, he simply tossed everything that he had on hand onto some tortillas and voila! A new snack was born (The Sun Sentinal's The Legend of the Nacho's Appetizer).
Tickled pink that they were originally made in Mexico with Wisconsin cheese, I oh so often find myself in a similar predicament! Wanting nothing more than to toss absolutely everything that I have onto tortillas, slather them in cheese, and call it a day!
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Variations of Black Bean Nachos
This is one of the more classic nacho recipes that I've made lately. When I think of nachos, I tend to think of rice, beans, cheese, and sour cream. So, really this isn't too far off! Although I do tend to mix things up a little bit. I'm particularly fond of adding fun things on top of the, like Greek yogurt, avocado dip or hummus.
Nachos w/ Brown Rice, Black Beans, & Enchilada Sauce
These Black Bean Nachos are a classic mix of homemade brown rice with ambercup squash, slow cooker black beans, enchilada sauce, and avocado dip. Although nachos are the perfect way to utilize leftovers and you can easily mix and match in what you have on hand or to your own personal tastes and preferences. Nachos are a quick and easy way to utilize all of the leftovers that you have at the end of the week in a way that feels fun and new.
This Slow Cooker Black Beans recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight or in the morning before going to work so that it's ready when you get home. It's also a good quick and easy recipe to start ahead of time and reheat later on.
Cook Brown Rice w/ Ambercup Squash & Red Chilis. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
For the hot sauce on this, I used Enchilada Sauce w/ Red Chilis & Cherry Tomatoes. These recipes take less than an hour and require an air fryer and a large pot on the stove. You can easily substitute your own salsa or hot sauce of choice. But I am quite fond of making it from scratch!
I also topped these nachos withAvocado Dip w/ Greek Yogurt & Red Chilis. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Nachos
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread beans and rice evenly across the tortilla chips.
Sprinkle with cheese and enchilada sauce.
Bake for 10 minutes, or until the cheese melts and the chips begin to toast.
Once the nachos are done cooking, remove from the oven and top with avocado dip and more enchilada sauce.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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