On Super Bowl Sunday, I plan to be an eligible receiver* in one way only. If you pass these nachos, I’ll be sure to have my arms—and mouth—wide open. They’re vegetarian and packed with vegetables, but that’s utterly beside the point. When I make nachos, I play to win. With powerful flavors, multiple sauces, lots of creaminess and plenty of crunch all balanced carefully in every bite, these nachos will ensure I’m not the only one paying zero attention to the game. Get the recipe below and read the whole story here on Serious Eats.
* Yes, I did use an online football glossary to help create that terrible pun.
Talk to you soon.
- 1 heaping cup shredded red cabbage
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1 white onion, finely diced
- 1 poblano pepper, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 15-ounce cans pinto beans, drained and rinsed well
- Salt, to taste
- 1 bunch cilantro, roughly chopped
- 1 large garlic clove, roughly chopped
- 2 tablespoons lime juice
- Scant 1/2 teaspoon salt
- 1/3 cup olive oil
- One recipe cheese sauce for nachos
- 5 ounces tortilla chips
- For the cabbage: Combine cabbage, vinegar, sugar, and salt in a small bowl. Toss to dissolve sugar and salt and coat cabbage with liquid. Let sit for at least one hour, stirring occasionally.
- For the beans: Heat oil over medium-high heat in a medium, heavy-bottomed pot. Add onions and poblano and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, tomato paste, chili powder and cumin and cook, stirring, one minute more. Add beans and cook until heated through and beginning to break down a bit, about 10 minutes. Mash beans against sides and bottom of pot with a wooden spoon and stir to combine all ingredients. Taste for salt. Cover and keep warm.
- For the cilantro sauce: In a mini food processor, combine cilantro, garlic, lime juice, salt, and olive oil. Process until well combined. Set aside.
- Prepare cheese sauce for nachos.
- To assemble nachos, spread tortilla chips on a large platter. Top evenly with beans and then with cheese sauce. Pour off liquid from cabbage and dry cabbage between paper towels. Top nachos with cabbage. Drizzle cilantro sauce overtop. Serve warm.