Black Bean Nachos with Pomegranate Salsa

Nothing quite satisfies the craving for a crunchy, cheesy snack like a plate of Black Bean Nachos with Pomegranate Salsa. This dish takes the classic nacho experience to a whole new level by combining crispy tortilla chips with creamy refried black beans, a medley of fresh toppings, and a vibrant pomegranate salsa that bursts with flavor. Whether you’re hosting a game day gathering, enjoying a cozy movie night at home, or simply looking for a tasty treat, these nachos are sure to impress. Let’s dive into the details!

Why It Deserves a Spot

When it comes to snacking, nachos are a beloved favorite. The beauty of Black Bean Nachos with Pomegranate Salsa lies in its balanced combination of textures and flavors. The crispiness of the tortilla chips paired with the creamy black beans creates a delightful contrast, while the fresh and juicy pomegranate salsa adds a refreshing twist that elevates the dish. Plus, this recipe is easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs. The addition of ingredients like jalapeños and avocado brings a touch of heat and creaminess, ensuring that every bite is a flavor explosion.

The Ingredient Lineup

• 1/2 (14oz) can refried black beans
• 1 teaspoon chipotle-flavored hot sauce
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 3 large handfuls tortilla chips (the thinner and crispier the better)
• 4 ounces shredded colby cheese (about 1 cup shredded)
• Kernels from 1 ear fresh corn, blanched*
• 3/4 cup pomegranate arils (from 1/2 large pomegranate)
• 1 small tomato, diced (about 1/2 cup diced)
• 1 avocado, pitted and cut into cubes
• 1 jalapeño, seeded and finely chopped
• 1/4 cup packed cilantro, chopped
• Juice of 1 lime
• Salt, to taste
• 2 ounces cotija or feta cheese, crumbled (about 1/2 cup)

*Blanche corn kernels in a pot of boiling water for 1 minute. Strain and rinse with cold water to stop the cooking process. Drain well.

Tools of the Trade

• Baking Sheet: For crisping up the nachos in the oven.
• Mixing Bowls: To combine ingredients for the pomegranate salsa.
• Spatula: For spreading the beans and toppings evenly on the chips.
• Knife and Cutting Board: Essential for chopping veggies and fruit.

Stepwise Method: Black Bean Nachos with Pomegranate Salsa

Step 1: Prepare the Refried Black Beans

In a mixing bowl, combine the refried black beans, chipotle hot sauce, garlic powder, and season with salt and black pepper to taste. Mix until well combined and set aside.

Step 2: Prepare the Pomegranate Salsa

In another bowl, mix together the blanched corn, pomegranate arils, diced tomato, avocado cubes, finely chopped jalapeño, cilantro, and lime juice. Add salt to taste. Toss gently to combine, being careful not to mash the avocado.

Step 3: Assemble the Nachos

Preheat your oven to 350°F (175°C). On a baking sheet, spread out the tortilla chips in a single layer. Spoon the prepared refried black beans evenly over the chips, followed by the shredded colby cheese.

Step 4: Bake the Nachos

Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to ensure they don’t burn!

Step 5: Top with Pomegranate Salsa

Once the nachos are out of the oven, top them generously with the prepared pomegranate salsa and sprinkle with crumbled cotija or feta cheese. Serve immediately while the nachos are hot and crispy.

Swap Guide

• Cheese: Swap colby cheese for cheddar or pepper jack for a different flavor.
• Beans: Use black bean dip if you want a smoother texture.
• Chips: Try using homemade tortilla chips for an extra crispy option.
• Avocado: Substitute with guacamole for a creamier topping.

Testing Timeline

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Make-Ahead & Storage

To make your prep easier, you can prepare the pomegranate salsa a few hours in advance. Just keep it covered in the fridge to maintain freshness. However, for the best texture, it’s recommended to assemble and bake the nachos just before serving. Leftover nachos can be stored in an airtight container in the refrigerator for up to 3 days, but be aware that they may lose their crispiness.

Black Bean Nachos with Pomegranate Salsa Q&A

Can I use canned black beans instead of refried beans?

Absolutely! If you prefer using canned black beans, just mash them up with a fork and mix in the chipotle hot sauce and garlic powder for added flavor.

How can I make this recipe spicier?

If you like your nachos with a kick, consider adding more jalapeños or even some sliced serrano peppers. You can also use a spicier hot sauce in place of the chipotle-flavored sauce.

Can I add other toppings?

Definitely! Feel free to customize your nachos with toppings like olives, green onions, or sour cream. You could also add shredded lettuce for a bit of crunch.

Is this dish suitable for vegetarian diets?

Yes! Black Bean Nachos with Pomegranate Salsa is completely vegetarian, making it a great option for meatless meals or gatherings.

Reader Favorites

• Southwest Black Bean Salad
• Loaded Nacho Potato Skins

Next Steps

Now that you’ve mastered the art of making Black Bean Nachos with Pomegranate Salsa, it’s time to gather your friends and family and enjoy this delightful dish together! Whether it’s a casual get-together or a festive celebration, these nachos are sure to be a hit. Happy cooking!