Ultimate Superfood Nachos
By Nicole KonstantinakosPublished on January 1, 2020
Time
1 hour, plus 30 minutes draining
Yield
Serves 8
Ingredients
Tomato Salsa
½ cup chopped fresh cilantro 1 small red onion, chopped1 jalapeño chile, stemmed, seeded, and chopped coarse1 small garlic clove, minced1½ pounds tomatoes, cored, quartered, and seeded½ teaspoon salt 1 tablespoon lime juiceNachos
1 tablespoon cold-pressed extra-virgin olive oil 1 onion, chopped fine1 pound Swiss chard, 1 cup stems chopped fine, leaves sliced into ½-inch-wide strips1 poblano chile, stemmed, seeded, and choppedSalt and pepper 4 garlic cloves, minced1 (15-ounce) can black beans, rinsed8 ounces whole-grain tortilla chips 4 ounces Monterey Jack cheese, shredded (1 cup)1 jalapeño chile, stemmed and sliced thin½ cup organic plain 2 percent Greek yogurtBefore You Begin
We had good luck using Food Should Taste Good Multigrain Tortilla Chips, but you can use any whole-grain tortilla chip. Store-bought fresh tomato salsa (pico de gallo) can be substituted for homemade; you will need 3 cups. Drain it in a fine-mesh strainer for 5 minutes before using. Serve with lime wedges.
Instructions
- Pulse cilantro, red onion, jalapeño, and garlic in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed. Add tomatoes and salt and pulse until tomatoes are coarsely chopped, about 8 pulses. Transfer to fine-mesh strainer set over bowl and let drain for 30 minutes. Transfer tomato mixture to clean bowl and stir in lime juice; set aside.
- Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch skillet over medium heat until shimmering. Stir in onion, chard stems, poblano, and ¼ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Increase heat to high, add chard leaves, 1 handful at a time, and cook until wilted, about 2 minutes.
- Stir in beans and continue to cook, stirring often, until chard is tender and beans are slightly softened, about 2 minutes. Off heat, season with salt and pepper to taste.
- Spread half of tortilla chips evenly in 13 by 9-inch baking dish. Sprinkle ⅓ cup cheese evenly over chips, then top evenly with half of chard-bean mixture, followed by half of tomato salsa, and, finally, half of jalapeño slices. Then layer with remaining chips, ⅓ cup cheese, and remaining chard-bean mixture. Sprinkle with remaining ⅓ cup cheese and remaining jalapeño slices. Bake until cheese is melted and just beginning to brown, 7 to 10 minutes.
- Let nachos cool for 2 minutes, then top with remaining salsa and dollop with yogurt. Serve immediately.
for the tomato salsa
for the nachos
Time
1 hour, plus 30 minutes drainingYield
Serves 8Ingredients
Tomato Salsa
½ cup chopped fresh cilantro
1 small red onion, chopped
1 jalapeño chile, stemmed, seeded, and chopped coarse
1 small garlic clove, minced
1½ pounds tomatoes, cored, quartered, and seeded
½ teaspoon salt
1 tablespoon lime juice
Nachos
1 tablespoon cold-pressed extra-virgin olive oil
1 onion, chopped fine
1 pound Swiss chard, 1 cup stems chopped fine, leaves sliced into ½-inch-wide strips
1 poblano chile, stemmed, seeded, and chopped
Salt and pepper
4 garlic cloves, minced
1 (15-ounce) can black beans, rinsed
8 ounces whole-grain tortilla chips
4 ounces Monterey Jack cheese, shredded (1 cup)
1 jalapeño chile, stemmed and sliced thin
½ cup organic plain 2 percent Greek yogurt
Test Kitchen Techniques
Ingredients
Tomato Salsa
½ cup chopped fresh cilantro
1 small red onion, chopped
1 jalapeño chile, stemmed, seeded, and chopped coarse
1 small garlic clove, minced
1½ pounds tomatoes, cored, quartered, and seeded
½ teaspoon salt
1 tablespoon lime juice
Nachos
1 tablespoon cold-pressed extra-virgin olive oil
1 onion, chopped fine
1 pound Swiss chard, 1 cup stems chopped fine, leaves sliced into ½-inch-wide strips
1 poblano chile, stemmed, seeded, and chopped
Salt and pepper
4 garlic cloves, minced
1 (15-ounce) can black beans, rinsed
8 ounces whole-grain tortilla chips
4 ounces Monterey Jack cheese, shredded (1 cup)
1 jalapeño chile, stemmed and sliced thin
½ cup organic plain 2 percent Greek yogurt
Test Kitchen Techniques
Ingredients
Tomato Salsa
½ cup chopped fresh cilantro
1 small red onion, chopped
1 jalapeño chile, stemmed, seeded, and chopped coarse
1 small garlic clove, minced
1½ pounds tomatoes, cored, quartered, and seeded
½ teaspoon salt
1 tablespoon lime juice
Nachos
1 tablespoon cold-pressed extra-virgin olive oil
1 onion, chopped fine
1 pound Swiss chard, 1 cup stems chopped fine, leaves sliced into ½-inch-wide strips
1 poblano chile, stemmed, seeded, and chopped
Salt and pepper
4 garlic cloves, minced
1 (15-ounce) can black beans, rinsed
8 ounces whole-grain tortilla chips
4 ounces Monterey Jack cheese, shredded (1 cup)
1 jalapeño chile, stemmed and sliced thin
½ cup organic plain 2 percent Greek yogurt
Test Kitchen Techniques
Why This Recipe Works
We first prepared a simple tomato salsa. Next, we created a vibrant greens-and-beans filling, sautéing aromatics with a pound of vitamin-packed Swiss chard, garlic, and black beans. We layered the filling and half the salsa between whole-grain tortilla chips, adding just a bit of Monterey Jack cheese and some sliced fresh jalapeños. After baking the nachos, we topped them with the remaining salsa and dollops of Greek yogurt.
Before You Begin
We had good luck using Food Should Taste Good Multigrain Tortilla Chips, but you can use any whole-grain tortilla chip. Store-bought fresh tomato salsa (pico de gallo) can be substituted for homemade; you will need 3 cups. Drain it in a fine-mesh strainer for 5 minutes before using. Serve with lime wedges.
Instructions
- Pulse cilantro, red onion, jalapeño, and garlic in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed. Add tomatoes and salt and pulse until tomatoes are coarsely chopped, about 8 pulses. Transfer to fine-mesh strainer set over bowl and let drain for 30 minutes. Transfer tomato mixture to clean bowl and stir in lime juice; set aside.
- Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch skillet over medium heat until shimmering. Stir in onion, chard stems, poblano, and ¼ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Increase heat to high, add chard leaves, 1 handful at a time, and cook until wilted, about 2 minutes.
- Stir in beans and continue to cook, stirring often, until chard is tender and beans are slightly softened, about 2 minutes. Off heat, season with salt and pepper to taste.
- Spread half of tortilla chips evenly in 13 by 9-inch baking dish. Sprinkle ⅓ cup cheese evenly over chips, then top evenly with half of chard-bean mixture, followed by half of tomato salsa, and, finally, half of jalapeño slices. Then layer with remaining chips, ⅓ cup cheese, and remaining chard-bean mixture. Sprinkle with remaining ⅓ cup cheese and remaining jalapeño slices. Bake until cheese is melted and just beginning to brown, 7 to 10 minutes.
- Let nachos cool for 2 minutes, then top with remaining salsa and dollop with yogurt. Serve immediately.
for the tomato salsa
for the nachos
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