These Nachos with Black Beans & Tomatillo Salsa are perfect for the big game!
This recipe was originally published in January 2015. The photographs and recipe have been updated. However, the story remains the same.
So after enjoying our early morning apple cake and gallons of piping hot coffee we bundled up and hit the ice for a leisurely walk that included dog sleds, toboggans, ice skates and back doors. Stay with me……..
Once Mirror Lake freezes over – it is open for winter business. We decided to walk on the lake as opposed to around it for a satisfying view from the inside-out. Rather than dealing with the hustle of midday shoppers crowding the village sidewalks, we slowed our pace and enjoyed the energy from a different perspective, from the middle of the lake looking toward the backside of the buildings.
This, a vantage point that is long familiar – whether from the seat of a kayak or the warmth of our Uggs, is responsible for sweet family memories, over and over again. Watching others and recalling a past that includes our young family rushing to line up for the dog-sled ride; our pint-sized toddler crunched between his two curly-haired sisters laughing loudly and without care; teenagers in coordinated hats and scarves shushing past the masses in rented skates… Such a treat when our favorite memories show up and add to our new mental keepsakes. It’s good.
But all this watching and recollecting made us a little hungry. We were ready to head indoors for an experience that would warm us up and keep us satisfied until dinner…enter Nachos with Black Beans and Tomatillo Salsa.
En route to our next stop – we passed a super cute bakery that begged us to pop in for a quick peak. But despite the sugary pillow-y fried rounds of goodness lining the shelves, we both agreed that donuts were not the way to go – so with that, we happily settled in on the little Mexican place 100 steps ahead.
This cozy joint, complete with crayola-colored tables set up against the front window, was the perfect lunchtime spot.
We sat and sat and sat and crunched our nachos, babied our beverages, and enjoyed our street view in no hurry to move.
We were in nacho heaven.
With its big bold flavors, our dish of nachos not only hit the spot, it gave me the idea for this very post.
Which will hopefully give you an idea for a Super Bowl snack.
These nachos were not like any other I’d ever had, for two reasons: the salsa was made of tomatillos, and the sour cream was presented in a criss-cross fashion over-top a colorful stack of tortilla chips, cheese, black beans, lettuce, tomatoes, and jalapenos…(unlike the blob of sour cream I usually throw on top of my nachos).
This was some fancy doin’.
And now you’ve learned how easily impressed I can be.
The fun thing about nachos is that they can be as big and bold as you like – but it’s the fresh tomatillo salsa that is the thing that makes this variation special.
And because it’s made with raw ingredients, it’s quick and simple and fresh tasting.
Great way to get your veggies in! 😉
Cheers to special memories…awesome nachos…and good football! 🙂
- Tomatillo Salsa
- 4 Tomatillo, husked and rinsed
- ½ cup red onion
- ⅓ cup fresh parsley
- ½ tsp. salt
- 2 Tbsp. fresh lime juice
- 4 - 6 jalapeno rings, jarred
- 1 clove garlic
- Corn Tortilla Chips
- 8 oz. shredded cheddar (I used Hot Habanero Cheddar)
- 1 can black beans, drained
- 2 - 3 diced tomatoes
- shredded lettuce
- jalapeno rings, jarred
- sour cream
- To a blender or food processor add Tomatillos, onion, parsley, salt, lime juice, jalapeno rings and garlic.
- Blend until slightly chunky. Set aside.
- In a heat proof dish layer chips, cheese and beans, chips, cheese and beans to make 6 layers.
- Place dish on middle rack under the broiler for 1-2 minutes, until cheese is melted.
- Remove from oven and sprinkle generous amounts of lettuce, tomatoes, more beans and jalapeno slices.
- Using a squeeze bottle, decorate the top of the nachos with sour cream.
- Add Tomatillo salsa before serving.
A few more ideas for Super Bowl snacking:
Polpette with Mesclun Salad aka Meatballs stuffed with Fontina