Pinto Chipotle Plantain Chip “Nachos”
Total Time
50m
Prep Time:15m
Yields:8 Serving
Ingredients
2 tbsp.
1
<p>small onion, finely chopped</p>
1 tbsp.
<p>chili powder</p>
1 tbsp.
2
chipotle peppers from 1 can (7 oz GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 cans
(15.5 oz. each)
GOYA® Pinto Beans, rinsed
1 can
(8 oz.)
2 bags
(5 oz.)
3 cups
<p>shredded Mexican cheese blend</p>
1
<p>large ripe avocado, pitted and diced</p><p> </p>
½ cup
<p>seeded and diced tomatoes</p>
½ cup
<p>finely chopped red onion</p>
½ cup
<p>fresh cilantro leaves</p>
⅓ cup
<p>shaved radish</p>
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Directions
Step 1
<p>Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; cook for about 2 minutes or until fragrant. Stir in tomato sauce. Simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.<span class="Apple-converted-space"> </span></p>
Step 2
<p>Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.<span class="Apple-converted-space"> </span></p>
Step 3
<p>Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping. <span class="Apple-converted-space"> </span></p>
<p>Note: Replace plantain chips with tortilla chips for a more traditional sharing platter. <span class="Apple-converted-space"> </span></p>
Appetizer
Alcapurrias with Cilantro Aioli
Appetizer
Game-Day Loaded Nachos Supreme
Appetizer
Crunchy Breaded Butter Beans Snack
Appetizer
Whipped Feta with Roasted Olives
Appetizer
Easy Pinto Bean Nachos with Chipotle
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Pinto Chipotle Plantain Chip “Nachos”
Prep Time: 15m
Total time: 50m
Yields: 8 Serving
Ingredients
2 tbsp.
1
<p>small onion, finely chopped</p>
1 tbsp.
<p>chili powder</p>
1 tbsp.
2
chipotle peppers from 1 can (7 oz GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 cans (15.5 oz. each)
GOYA® Pinto Beans, rinsed
1 can (8 oz.)
2 bags (5 oz.)
3 cups
<p>shredded Mexican cheese blend</p>
1
<p>large ripe avocado, pitted and diced</p><p> </p>
½ cup
<p>seeded and diced tomatoes</p>
½ cup
<p>finely chopped red onion</p>
½ cup
<p>fresh cilantro leaves</p>
⅓ cup
<p>shaved radish</p>
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Directions
Step 1
<p>Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; cook for about 2 minutes or until fragrant. Stir in tomato sauce. Simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.<span class="Apple-converted-space"> </span></p>
Step 2
<p>Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.<span class="Apple-converted-space"> </span></p>
Step 3
<p>Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping. <span class="Apple-converted-space"> </span></p>
<p>Note: Replace plantain chips with tortilla chips for a more traditional sharing platter. <span class="Apple-converted-space"> </span></p>
Reviews
Submit your review | |