Easter’s here! Any reason to celebrate and feast right! These nachos are maybe how they’d celebrate in Bogota or Cartagena? Let us know in the comments if you’re in Columbia!
This is a celebration on a plate! These nachos are fully loaded with all the goodies we know and love and the Frijoles Rojos (Red Beans) are such a simple way to make a spicy, tasty bean dish. Years ago, I lived beside a few Columbian restaurants in Brixton. I’ve loved the food ever since.
Everyone enjoys this dish! All those colours, flavours and textures. It’s a winner! The rich and spicy beans, the crunch of the nachos, the creamy smoky dip, avocado, coriander, maybe a twist of lime. Come on! That’s something pretty special.
Fully Loaded Nachoes will brighten up any Easter feast and generally go down very well in the BHK, whenever we make nachos, they last approx 3 1/2 minutes. Woof. Gone. It’s a communal dish that I love, as a cook, I can think of few things better than sharing food. This is best served warm on a large plate or platter.
If you are looking for something a little different and healthier, just sub the nachos/ tortilla chips with toasted soft tortillas (tostadas), cut into little triangles. This is also a lovely way of serving these beans and traditional too (although the tortillas may be fried).
Usually, you might find things like beef and dairy cheese in this dish, we’ve ditched those of course, replaced with mega beans and creamy cashew cheeze. Nacho cheese is generally a day-glo orange brick, something like vulcanized rubber meets food, totally overly processed and flavour-less if my memory is right. Much better with the creamy cashews, Chipotle & Cashew Queso Dip recipe here.
This is one of those dishes which skirts between meal and snack. I think most of us would be quite happy to live on nachos!! I think it’s great party dish, something that can fill the belly, tickle the tastebuds, but really, you don’t need a lot of it to feel satisfied. Maybe thats down to the sheer volume of flavours and the beans and toppings are all really nutritious, maybe the belly is satisfied because this dish is so dang tasty!?
When I was traveling around Mexico and Central America, I didn’t have many nachos. Is there anyone here from Columbia? How do you feel about nachos? It seems more of a Northern Mexican/ Tex Mex dish that has probably caught on in many countries because it’s just an amazing combo. Wikipedia says that the dish was created by Ignacio “Nacho” Anaya in about 1943 in Northern Mexico. There we are. A very tasty piece of history.
Variations on the nacho theme, I’ve read that in America there are things called S’mores Nachos, graham crackers, chocolate and marshmallows. I’ve had S’mores in the past, they were built up like some kind of ‘food for the Gods’. They weren’t my cup of tea. In Hawaii, they put pineapple on nachos. I am sure that surprises no one. Sounds good though.
I like Hodemdod’s beans. Most of their beans and bits are grown organically in the UK. Their Red Haricot beans will be perfect for these Columbian Frijoles. If you live on this here, fair island (Britain) check em out. Plant based people thrive on good pulses! They make all the difference.
Fully loaded is one thing, but just the nachos and beans makes for a lovely meal/ snack. You can add what you like on top, pineapple (A Hawain twist), bbq or chilli sauce, guacamole, sour cream, more cheese, pickled jalapenos….
Corn Tortillas/ Nachos are what we use here, they’re normally gluten-free, but check the packet.
Not into tortilla chips, this dish can be made into a main course when served with rice, mashed sweet potato, roast potatoes (with a touch of cumin), a nice big, crispy salad.
Columbian Frijoles Rojos – Vegan, Gluten-free, Low fat
The Bits – For 4-6
500g/ 2 tins cooked beans (red kidney, red haricot, pinto, rosecco/ borlotti)
1 medium onion (sliced)
1 pepper (sliced)
1 medium sweet potato (cut into cubes)
2 large mushrooms (sliced)
250g/ 1 jar or tin tomatoes
2 teas smoked paprika
2 teas ground cumin
2 teas dried oregano
1-3 teas chilli powder (to taste)
1.5 teas garlic powder
Good twist of black pepper
1 tbs cooking oil (I use cold pressed rapeseed oil)
In a large saucepan, add the cooking oil and fry the onion until soft, 5 minutes. Add the other veggies fry for a minute then add the spices, garlic powder and oregano, fry for another minute, then add the tomatoes and beans. Cover and simmer for 25 minutes, adding roughly 350ml water to form a nice, thick sauce. Stir a few times. Season with salt.
The Bits – For one small bowlful
8 ripe cherry tomatoes (finely chopped)
2 tbs onion (finely chopped)
2 tbs fresh coriander (finely chopped)
Lime juice (to taste)
Large pinch salt
Toss all together in a small bowl or blend together in a food processor, changes up the texture a little.
Fully Loaded Nachos
The Bits – Serves 4-8 as a snack
300-400g corn nachos/ tortillas
1 avocado (smashed with a fork)
Chipotle paste (stir in or drizzle as needed)
Spring onions (chopped)
4 handfuls cos/ little gem lettuce (chopped)
Fresh Coriander (chopped)
1 red chilli (finely sliced)
You can warm the nachos/ tortillas in the oven for 5-10 minutes. This is nice.
Spread the nachos/ tortillas on a large plate/ platter, top with the beans, then scatter with salsa, queso and the rest of your toppings.
Normally I make enough for two plates, you’ll have enough beans for this. One plate of nachos is never enough!!
Red kidney beans are originally from Central America/ Mexico and are quite an ingredient! Not only do they have that lovely, deep flavour, they are one of the richest sources of plant-based protein.
They are filled with fibre, which helps the body detox and are high in carbs, good ones, slow-release, meaning they’re a great source of energy. They’re also rich in folates, iron, copper, potassium and loads more vitamins and minerals. They’re known to be a weight loss friendly food. Not bad for a humble little bean!
Remember to soak, drain and wash your beans well before cooking, if using dried beans.
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