We made this recipe: https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ Our modifications: first, instead of ½ onion, we used a few small shallots. Second, in lieu of Monterey Jack cheese, we sprinkled about ¼ cup each thick shredded mozzarella and cheddar. Third, we made only one layer of nachos, and we served the remaining black bean puree on the side. Finally, we skipped the salsa and served with a half avocado (sliced), cilantro, and lime wedges. The black bean puree was well-seasoned, hearty, and delicious. This recipe easily can be vegetarian if you use vegetable broth in lieu of chicken broth. (Apr. 2021)
Note: In case the Hispanic Kitchen link isn’t working, here is a similar recipe for the black bean puree / chipotle in adobo component: https://vanillaandbean.com/chipotle-black-bean-dip/ (Mar. 2024)
Cooking Adventures 