When I was pregnant with Will, all I could think about for several weeks was nachos. And they couldn’t be just any nachos either. They had to be piled high with freshly grated cheddar, beans, perhaps some chili, jalapeños, black olives, tomatoes, and of course salsa and guacamole. Mmmm. But search as I did, I didn’t find what I was looking for. There was the place with low flavor that used (BLECH!) liquid cheese and nachos from Taco Bell (and a half dozen other places) but nothing met my expectations.
My nacho obsession certainly didn’t begin with that pregnancy though. For years, I would order nacho platters as entrees when eating out. My favorite? Chili’s – but back in the day when they catered to Mexican food, not American with a dash of Mexican. Back then, they were big steaming platters . . . today, when you order nachos at Chili’s, it’s about 10 chips with perfectly placed toppings. Not enough.
Anyway, I was playing around in the kitchen recently and decided to make some black beans. The cool thing about these is that they are great on nachos, but can also be used to top baked potatoes, inside burritos or in a pita pocket. They are versatile. And they have a hint of spiciness, but aren’t going to blow your mind (which is good too — you can add jalapeños to your dish for more zing and leave it off for others who don’t want that.
Easy Black Beans and Tomatoes
2 tbsp olive oil
1 small red onion
2 cloves garlic, minced
1 can tomatoes with diced chilies (with the liquid)
1 can black beans, drained and rinsed
1 tbsp lime juice
salt and pepper to taste
Heat the oil in a large skillet over medium heat. Meanwhile, finely dice the red onion. When oil is hot, stir in the onion and cook, stirring frequently, until it begins to get translucent. Add minced garlic and cook for an additional minute.
Stir in the tomatoes with the juices. Bring to a boil and stir in the black beans, lime juice and salt and pepper. Cook, uncovered, for 5-10 minutes until the mixture thickens.