How is it that some weeks my menu planning skills go completely out the window? OK, so I take that back. Maybe not completely out the window but rather altered considerably. I go from having 6 strong meals and a leftover night to a Sunday night that sounds a little like this:
T: “Well, I was going to make eggplant…”
K: “Eggplant?” (scrunched face)
T: “Yeah, remember those pitas we made a few weeks ago? But the eggplant takes a while to cook…”
K: “Oh. (pause) I could really go for a burger.”
And so I totally sabotaged dinner that night and we ended up at the bar & grill down the street from the house; me with shrimp fajitas and him with a gigantic burger. At least I finished my [98%] meatless month out strong.
These black bean and corn enchilada nachos were born from a similar conversation. I had planned to make tortillas for our originally-slated-on-the-menu enchiladas but a nap during a snowy afternoon this week got the best of me. It felt gooood (minus the nightmare I had but that’s another story for another day). So instead, I whipped out the bag of blue corn chips, made the filling from the enchilada recipe while the enchilada sauce simmered for a few minutes on the stove and we made enchilada nachos for dinner instead. Who seriously would have thought that vegetarian nachos could be such a filling meal? Together with the enchilada sauce I posted yesterday, these nachos can be borne from pantry staples in no time…and perhaps just in time for your anti-Super Bowl party or for the real thing Sunday night. Either way, you can’t lose.
Black Bean and Corn Enchilada Nachos
source: heavily adapted from Vegetarian Times
For the black bean and corn topping:
- 1 tbsp canola oil
- 1 (15oz) can black beans, rinsed and drained
- 1 cup frozen corn, thawed and patted dry
- 1/4 cup sliced scallions (white and light green parts), plus extra for sprinkling
- 1 medium tomato, chopped
- 1/4 cup cilantro, chopped, plus extra for sprinkling
- 3/4 tsp dried oregano
- 1/2 tsp ground cumin
For topping the nachos:
- 1 bag of your favorite corn tortilla chips
- 1/4 to 1/2 cup enchilada sauce
- 4oz cheese (eg. sharp cheddar, Monterey jack, pepper jack), shredded (about 1 cup), divided
- Fresh or pickled jalapenos (optional)
- Guacamole (optional)
- Chopped cilantro (optional)
- Sliced scallions (optional)
- Sour cream (optional)
- Turn the oven broiler on. Position the top oven rack in the highest position.
- Heat oil in a large cast iron skillet over medium heat. Add the black beans, corn, scallions, tomato, cilantro, oregano, and cumin. Cook for 4 to 5 minutes, stirring occasionally to keep the food from sticking.
- Lay out a layer of corn chips on a large broiler-proof platter or on a large baking sheet. Sprinkle half of the shredded cheese over the chips. Broil until the cheese starts to melt, about 2 to 3 minutes – watch carefully so it doesn’t burn – all ovens vary.
- Remove the platter/baking sheet from the oven and lay out a second layer of chips over the cheese. Drizzle 1/4 cup enchilada sauce over the chips, adding more if you feel you need more. Distribute the bean and corn mixture over the enchilada sauce then top with the remaining cheese. Broil for an additional 2 to 3 minutes until the top layer of cheese melts – again, watch carefully so it doesn’t burn. Remove the platter/baking sheet from the oven and top with your favorite nacho toppings (see my ideas above).
Serves: 4 to 6