CHEESY LENTIL-AND-BLACK-BEAN NACHOS
Despite its traditional game-day look, this glorious spread is nacho average Super Bowl snack. In a huge win for vegetarian sports fans, we swapped ground beef for portobello-mushroom caps stewed with black beans, lentils, and fire-roasted tomatoes.
Provided by Riley Wofford
Categories Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. In a medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they're browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes.
- Add chili powder, 1 3/4 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper.
- Spread half of tortilla chips in an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining 1/2 cup onion, and sliced chile; serve immediately with a squeeze of lime.
EASY CHEESY NACHOS
There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.
Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
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