Pinto Bean Nachos

Name: Pinto Bean Nachos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters diced peeled avocado; 850 grams pinto beans, undrained; 1 Tbsp canola oil; 1 teaspoon chili powder; 12 6-inchs (6-inch) corn tortillas, quartered; 6 Tbsps chopped fresh cilantro; 2 garlic cloves, minced; 2 teaspoons ground cumin; 113 grams cup crumbled queso fresco; 237 milliliters bottled salsa

Pinto Bean Nachos might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 14g of protein, 13g of fat, and a total of 364 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Mexican cuisine. Head to the store and pick up bottled salsa, queso fresco, cilantro, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 42

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Oven

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray.

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Cooking Spray

Tortilla

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Baking Sheet

Bake at 425 for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

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Cooking Spray

Tortilla

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Oven

Heat oil in a medium saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly.

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Chili Powder

Garlic

Cumin

Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.

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Pinto Beans

Potato

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Potato Masher

Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado.

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Tortilla Chips

Queso Fresco

Avocado

French Fries

Salsa

Sprinkle each serving with 1 tablespoon cilantro.

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Cilantro

Equipment

Ingredients

Servings:

237milliliters

diced peeled avocado 850grams

pinto beans, undrained 1Tbsp

canola oil 1teaspoon

chili powder 126-inchs

(6-inch) corn tortillas, quartered 6Tbsps

chopped fresh cilantro 2

garlic cloves, minced 2teaspoons

ground cumin 113grams

cup crumbled queso fresco 237milliliters

bottled salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.