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Black Bean Nachos

By Judith Finlayson

3.8

(4)

This dip is a perennial hit. The last time I made it guests practically licked the bowl.

Recipe information

  • Yield

    Makes about 3 cups (750 mL)

Ingredients

1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed
1 cup salsa (see tips)
4 green onions, finely chopped
2 roasted peppers (poblanos or sweet), peeled and diced
1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced
2 cups shredded Cheddar or Monterey Jack cheese
Tortilla chips
Small (2 to 31⁄2 quart) slow cooker

Preparation

  1. In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeño peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.

Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
TagsNachosBlack BeanBean and LegumeVegetableCheddarCheeseDairyMonterey JackSnackNut FreeGluten FreeVegetarianEasySlow CookerSuper BowlCookbooks
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