nachos, rethunk
January 19, 2012 Little black beans were soaking overnight, waiting to take a plunge in a bubbling pot of water.
However, no recipes were on the brain. I just like to have a fridge stocked with fresh beans. Don’t you?
So, what to do with these beans?
I had no intention of making nachos. It just never occurs to me to make nachos at home. Why, why, whyyy not??
Once the thought of nachos entered my head, I just couldn’t shake it. With no corn tortillas or tortilla chips in the house, I was forced into making my own. This sounded labor intensive. The exact opposite of what I wanted.
Google search #27 of the morning and counting: “corn tortilla recipe”
masa harina + water + salt
Seriously. That is all you need.
Why, why, whyyy have I not made these before?? A slightly soft center, surrounded by crispy, corn flavored jagged edges, dusted with sea salt. Perfectly imperfect.
To play into the “nachos, rethunk” title, besides making my own chips, I also made a simple cashew sauce that rivals melted cheddar cheese. Or maybe it’s been too long since I’ve had a plate full of melted cheddar cheese nachos?
Either way, this sauce made the dish come alive.
It’s not cheese.
Or cheese like.
It’s just…really tasty.
Do black beans typically fall on your nacho plate?
They definitely fall on mine, and turn a side dish into a meal.
Instead of guacamole, cubed avocado works just as well. Okay, nothing beats a good batch of guac, but that involves more time + 4 more ingredients. I’ll leave the guac making to Kelsey + Chipotle.
Camera 1
or…camera 2? Leaning towards 2.
For a corn tortilla recipe, check here. Or, if you have Bob’s Red Mill Masa Harina, there is one right on the package! I added salt to my dough and squeezed a little lime over them after cooking and topped with another sprinkle of salt. I cooked mine in a pan with sunflower oil, then cut them into chip shape after cooking.
Layered Nachos
- corn tortillas, toasted + cut into chips
- black beans
- cubed avocado
- salsa
- cashew cream sauce
- repeat!
Cashew Cream Sauce
- 1c cashews
- 1/4 – 2/3c water
- 1/8t salt
- 1/2t chili powder
- 1/4t cumin
- 1/4t garlic powder
- 1-2 pinches cayenne [opt]
- Soak cashews in a bowl of water overnight, or for at least 4hrs.
- Drain + rinse and add to your blender with 1/4c of water and all of the spices.
- Blend until smooth, adding more water until desired consistency is met.
For a nacho cheezier cashew sauce, check these out these two recipes.
Much more fun than tacos, wouldn’t you say?
I inhaled this plate for the 2nd half of my lunch and enjoyed a much larger stack for dinner.
Pretty dang simple.
And pretty dang delicious.
Ashley
Very excited to mention that The Edible Perspective made Greatist’s list of Must Read Health & Fitness Blogs for 2012! I’m thrilled to be part of this list, along with so many other amazing bloggers. Thanks to all of you for your continued support + readership!
black beans, cashews, corn tortillas, masa harina in appetizers + snacks, beans, entree, gluten free, vegan 
Reader Comments (63)
Thanks Leanne, that really means a lot!
Thanks Ash!!!!!! I'm pretty sure you would love these nachos. :)
I love how crispy those tortillas get!
Much appreciated Averie! :)
Ashley, do you have to use an iron skillet to make the tortillas? I want to make these so I'm wondering if it's finally time for me to invest in one. Thanks!
Congratulations on making the list. Your blog is definitely one I enjoy reading daily. I have never tried the cashew "cheese" sauce before but it sounds yummy so will have to give it a whirl. Time to invest in some masa harina too. I love the idea of making my own tortilla chips, shells, etc.
Thanks Jennifer. Much appreciated!!
Nope, but that probably wouldn't hurt! I love my cast iron skillet and have a Lodge brand which is pretty cheap but does the job!
This looks amazingly delicious. Question about the cashew sauce, though: Is it really important to soak the nuts first? If so, why?
Mmm that "cheez" looks so good! I'm still a little scared of making cashew cheez, but it sounds so yummy :)
This was more of a creamy sauce, then "cheez," but still delicious. I bet you'll love it!
It helps them blend better and have an extra creamy texture. I have made the "cheez" sauce without soaking, like in my other recipes. It usually just takes a little extra liquid to get the consistency nice and creamy. If you have a high powered blender [like a vita or blendtec] you probably don't need to soak the cashews. But to make sure the texture isn't at all gritty from the ground up nuts, it's best to soak. Hope this was helpful for you!
holy heck this sounds great! i have been on the biggest mexican food kick known to date, and made nachos twice last week- with cooked from scratch black beans, avocado, and daiya cheddar. smothered in salsa of course. YUM!