Fajita Style Black Bean Nachos with Easy Black Bean Sauce

Look no farther if you are looking for a last minute Cinco de Mayo idea with a delicious sauce that takes 30 seconds to make (and that includes opening the can!).

It was torture to choose between two fabulous Tex-Mex classic party dishes for upcoming Cinco de Mayo- fajitas and nachos. So, I created the best of both worlds with this recipe: Fajita Style Vegetarian Nachos. It’s genius. Just grill or broil the veggies and then use them to top your nachos.

And a delicious sauce that takes only 30 seconds to make? Why wouldn’t you make these?

This recipe is great because it is hardy enough to serve as a main dish, but flavorful and colorful enough to serve as an appetizer at a party.

I made a black bean sauce to drizzle over the chips. This is amazingly flavorful and so easy – just a can of black beans, a can of enchilada sauce and some raw pressed garlic all blended until smooth. Yum. It isn’t cooked – just warmed in the microwave. Then you top that with broiled veggies and then, of course cheese. Instant fiesta!

Check out the other fiesta-licious ideas from Cookin Canuck’s link up. How will I ever choose???

Raw pressed garlic gives the black bean puree a flavorful and surprising kick

Pepper strips lightly sprayed with oil and then broiled at high heat give that charred “fajita” taste – then squeeze on some lime juice and sprinkle with chile powder

FAJITA STYLE VEGETARIAN NACHOS

Prep time: 20 minutes; Serves 6 as an appetizer or 2 as a main dish

1 large can (28 ounces) black beans, drained and rinsed
1 can (15 ounces) red enchilada sauce
2 garlic cloves, pressed
1 each red, green and yellow bell peppers, cut into julienne strips
1 bunch green onions, halved lengthwise and then cut into 2 inch pieces
A little canola oil spray
1 lime
Salt and pepper to taste
1 teaspoon chipotle chile powder
12 cups tortilla chips
4 ounces queso fresco cheese, crumbled (or other favorite cheese(s), grated)

Blend in blender until smooth the black beans, enchilada sauce and garlic. Heat in microwave oven until hot, about 90 seconds on high.

Spread veggies on a baking sheet (preferably covered with parchment for easy cleanup) and then spray lightly with oil. Broil very close to heat for a few minutes (You want the veggies to get charred quickly and not roast so that they would turn mushy.) Remove from oven and place veggies in a bowl while still hot. Squeeze lime juice over veggies and then sprinkle with a little salt, pepper and chile powder.

Arrange chips on a serving plate. Drizzle chips with black bean puree and then scatter with veggies. Sprinkle with cheese. Serve immediately.

– posted by Donna