black bean and fresh corn nachos

Lime Salsa:
1 large ripe red or yellow tomato, finely diced
8 medium-size tomatillos, husked, rinsed and chopped
1/4 cup minced red or yellow bell pepper
2 tablespoons minced red onion
1 tablespoon grated lime peel
1 tablespoon lime juice

Refried beans:
4 ounces bacon, coarsely chopped
2 medium sized onions, chopped
2 cloves garlic, minced or pressed
2 cans (15 ounces each) black beans; or 4 cups cooked (about 2 cups dried) black beans
2 tablespoons distilled white vinegar, or to taste

Other ingredients:
4 cups cooked yellow or white corn kernels (from 4 large ears of corn); or 2 packages frozen corn kernels, thawed
1 cup shredded jalapeno jack cheese
Tortilla chips
Cilantro leaves

Prepare lime salsa: In a nonmetal bowl mix tomato, tomatillos, bell pepper, onion, lime peel and lime juice. If made ahead, cover and refrigerate up to four hours.

Prepare refried beans: In a wide, nonstick frying pan, cook bacon over medium heat, stirring often until it begins to brown and drippings form in pan. Discard all but 1 tablespoon of the drippings. Add onion and garlic to pan. Cook, stirring often, until onions are soft and bacon is browned (about 7 minutes). Drain beans, reserving 1/2 cup of the liquid from cans. Add beans, reserved liquid (use 1/2 cup low-sodium chicken broth if using home-cooked beans) and vinegar to pan. Coarsely mash beans with a spoon. Season to taste with pepper. Heat until steaming. Spoon beans onto a large, oven proof rimmed platter; spread out evenly to make an oval. Top beans evenly with corn, then sprinkle with cheese. Bake in a 400 degree oven until hot in center (about 10 minutes). Remove bean mixture from oven. Tuck some tortilla chips around edge of platter; serve remaining chips alongside. Garnish with cilantro. To serve, spoon bean mixture onto plates; top with some of the lime salsa. To eat, scoop bean mixture onto chips; add more salsa to taste.

Per main dish serving: 423 calories (24 percent calories from fat).

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