Black Bean Nachos Recipe
- 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
- 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.
