Just in Time for Game Day!

Here’s a great idea for a healthy and delicious appetizer to take to your Superbowl Party this weekend. The recipe is for Black Bean Nachos with Kiwi Salsa and it’s a real winner! If you’re a Talley Farms Fresh Harvest CSA member, then the timing couldn’t be more perfect as you’ll be receiving fresh kiwi’s, cilantro and purple radishes in this week’s box. If not, just head to your local grocer or Farmer’s Market to pick up the ingredients. You’ll have the best appetizer around and it’s just in time for game day!

Just wait till your friends bite into one of these heavenly nachos! A nice crispy corn chip covered with a blend of black beans and ground New Mexico chiles topped with some creamy Greek yogurt and mouth watering fresh kiwi salsa. It’s interesting, healthy and super delish! After the first bite, trust me, they’ll be coming back for more.

One word of advice; please use home-made chips or purchase some from your local Mexican restaurant or market. The right chip makes all the difference when it comes to nachos. If you absolutely have to resort to store bought chips, I would suggest “Taco Works” brand or something from a specialty store such as Trader Joe’s.  But even those won’t compare to restaurant chips and believe me, it’s worth the effort. Most Mexican take-out restaurants and markets sell their own fresh-made chips that are way better than what you’ll find at a grocery store. 

BLACK BEAN NACHOS WITH KIWI SALSA

Adapted from Vegetarian Times

Ingredients

• ½ cup chopped white onion, plus ⅓ cup minced white onion, divided
• 1 Tbs. lime juice
• ¼ tsp. salt
• 3 medium kiwi, peeled and diced
• ½ cup coarsely chopped cilantro
• 1 Tbs. finely chopped jalapeño chile
• 3 dried New Mexico chiles, seeded and cut into small pieces
• 2 tsp. olive oil
• 1 28-oz. can black beans, drained, liquid reserved
• 1 bag tortilla chips, preferably home-made or restaurant purchased
• 1 cup plain Greek yogurt

Directions

1. Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwi, cilantro, and jalapeño.
2. Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
3. Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid, and 2½ tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
4. Place taco chips in a single layer on a platter. Put a dollop of bean mixture on each taco chip. Top each with a dollop of yogurt and a 1/2 tsp salsa; dust with ground chiles. Serve with remaining salsa.

Note

• Taste the jalapeño pepper to check the heat level as they vary quite a bit. Add accordingly based on how much heat you want in your salsa.
• When adding the ground chiles to the black beans, taste it as you add them as well, checking for the level of heat that suits you. Serve a small bowl of the extra ground chiles and allow your guests to sprinkle on more to match their personal preference.
• Serve with thin sliced radishes as a nice accompaniment.

(Printable recipe can be found in my recipe index under Appetizers)