PLANTAIN NACHOS WITH CHILI BLACK BEANS

Let's enjoy cooking !!
 

INGREDIENTS

• baked plantain chips (recipe below)
• chili black beans (recipe below)
• white cheddar cheese, grated
• tomatoes, seeded and chopped
• sliced black olives
• jalapenos, sliced
• salsa, for serving (your favourite kind)
• cilantro, for garnish

DIRECTIONS

• At service time, preheat oven to 350 degrees F.  Top each plantain chip with some black beans and cheddar cheese.  Bake on a parchment lined baking tray until the beans are hot and the cheese is melted.  
• Once out of the oven, garnish each plantain nacho with the tomatoes, black olives, jalapenos and cilantro.  Serve immediately accompanied by your favourite salsa.

BAKED PLANTAIN CHIPS

INGREDIENTS

• 2 plantains, just slightly ripened and no longer green
• canola oil
• sea salt

DIRECTIONS

• Preheat oven to 350 degrees F.
• Cut off both ends of the plantains.  Using the tip of a paring knife, make a slit lengthwise along the entire skin.  Use your fingers to gently remove the peel. 
• Line a baking tray with parchment paper and use a pastry brush to coat the paper with oil.  
• Using a mandolin on the thinnest setting, slice the plantains into rounds.  Arrange the plantain slices on the baking tray in groups of four overlapping slices to make a flower pattern.  Note: the slices of each ‘flower’ must overlap to create a solid chip.  Brush the top of each chip with oil and season to taste with salt.
• Bake the plantain rounds for approximately 10 minutes until they are crisp but still tender.  Transfer to a wire rack to cool.  They will finish crisping once dressed and reheated with the nacho toppings.

CHILI BLACK BEANS

INGREDIENTS

• 1/2 red onion, chopped
• 1 clove garlic, peeled and pressed to crush lightly
• 1 can black beans, drained and rinsed (540 mL)
• ½ tsp cumin
• 1 tsp chili powder
• ½ tsp dried oregano
• salt, to taste
• 2 tbsp olive oil 
• ¼ cup water, plus more if needed

DIRECTIONS

• In a medium-sized nonstick skillet sauté red onion, garlic and spices in olive oil over medium heat for 3-4 minutes.  Add the rinsed beans and water, and cook stirring occasionally until softened and some of the beans are gently mashed.  If the mixture becomes too dry, simply add more water a little at a time and stir well to reach the desired consistency.   Beans can be used immediately to top the plantain chips.

Recipes provided by Camille Moore, www.camicooks.com