nachos

Pork and Black Bean Nachos

September 25, 2013Danita

nachos

Last week my parents were visiting from Alabama.  They are preparing to move here to Texas and it was a busy, but fun, week looking at houses.  Because we were on the go I did a few crock pot meals which we ate for dinner and sometimes lunch the next day.  By the end of the week I had a refrigerator full of “a little of this and a little of that”.  

Everyone was ready for something “new”.  I didn’t want to throw away what we had, but at the same time, making more food (which would give us even more leftovers) didn’t make sense either.  It was the classic “Leftover Dilemma”.    

Here’s what I had left from previous meals:

Rotisserie chicken – less than half

Pork left from BBQ Sandwiches

Black beans – from a Cuban meal we had the day before my parents arrived

Mexican cheese – partial bag the rest had been used for dip the week before

Homemade Salsa – made to go with above dip

Corn tortillas – half a bag – also used to make chips for above dip

Enchilada Sauce – large can that wasn’t used in making enchiladas for fifteen

Things I found in the pantry:

Canned tomatoes

Taco Seasoning

What We Had For Dinner:

enchiladas with green sauce

Chicken Enchiladas

nachos on the pan

Pork and Black Bean Nachos

Here’s the Recipe:

Remember, this is about using leftovers so the “correct” amount is whatever you happen to have.

Pork (could also use chicken or beef)

Black beans (or whatever beans you have – like pinto)

Cheese – Mexican, cheddar, Monterrey Jack

Tomatoes – canned or fresh

Tortilla Chips – I made my own but store-bought are good too 

nachos layer 1

Start by layering chips on a baking sheet

Then layer other ingredients.  There’s no special order just end with cheese.

No need to heat toppings before layering

nachos layer 2

My layer order: chips, beans, meat

nachos layer 3

Cheese – this time I had a Special Mexican cheese – also left from another recipe

nachos layer 4

Tomatoes – these happened to be Fire Roasted

I used most of the can in the enchiladas but saved a few for the nachos

nachos on the pan

Bake at 375 until cheese is melted and “toasty” 

If the cheese doesn’t seem to be “toasting” just put it under the broiler for a minute or so

A great way to solve the “Leftover Dilemma”

But wait, aren’t Nachos good for solving almost ANY dilemma?

Pork and Black Bean Nachos
Great as a main dish, side or snack
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Tortilla Chips
  2. Black Beans
  3. Pork - cooked and shredded
  4. Mexican Cheese
  5. Tomatoes - canned or fresh
Optional Toppings
  1. Cilantro
  2. Jalapenos
  3. Onions
  4. Sour Cream
  5. Salsa
Instructions
  1. Preheat oven to 375 degrees
  2. Spread tortilla chips on a baking sheet or pan
  3. Layer beans, meat, tomatoes and end with cheese
  4. Bake until cheese is melted and "toasty"
Notes
  1. This is what I call a very "forgiving" recipe. That means that the ingredients and amounts can easily be adjusted to suit individual tastes, or in this case...what's in the refrigerator. Example: chicken instead of pork, cheddar cheese instead of Mexican...you get the idea.
O Taste and See https://otasteandseeblog.com/

 

 

 

 

 

 

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