“Loaded Nachos” is my answer to the question, what will you have with your beer, in one of my favourite pubs in Bangalore. They bake the Nacho chips and load it with refried beans, corn, jalapenos, cheese and all sorts of addictive stuff so that you can well forget your beer and focus on the Loaded Nachos!
If you’re looking for a Vegetarian Mexican menu, you MUST include a big platter of this as appetisers and see that beaming look on your guests’ faces as they tuck in!
Since the last few Fridays, I’ve been making a big platter of these fully loaded nachos for dinner. It’s like a big salad with lots of veggies, beans, cheese and of course tortilla chips.
If you get down to baking these chips, then you have a completely healthy, high fibre, high protein snack ready to serve for a house party. I plan to bake these chips in advance for this weekend.
This is the perfect party dish, easily scaled up. You can assemble these in smaller foil containers, sprinkle cheese and bake so it can be shared between two people.
Preparing the beans:
These are not exactly refried beans because in the former, they are mashed to a coarse paste. Here the beans are pressure cooked until soft but each holding their shape and not mushy. They are then sautéed with some seasonings and kept aside for use in the nachos. You could make these ahead of time and refrigerate up to 10 days in an airtight container.
Loaded Nachos topped with refried beans & more
- 1/2 cup rajma Kashmiri (raw)
- pinch baking soda
- 2 tsps olive oil
- 1 onion small , finely chopped
- 2 cloves garlic , finely minced
- 1 tsp cumin powder
- 1 chipotle chilli red chilli or a regular dried red , finely chopped
- 1/4 tsp chilli OR flakes
- 3/4 tsp salt (or to taste)
- 2 tbsps coriander finely chopped
Fully Loaded Nachos
- 200 grams Tortilla Chips salted - or flavoured
- 1 onion big , finely chopped
- 2 tomatoes medium , deseeded and finely chopped
- 1 green capsicum large , deseeded and diced
- 1/4 cup corn cooked kernels (optional)
- pickled some sliced jalapexf1o (how much or how little, depends on your preference)
- 1/2 cup cheddar cheese grated
- 1 cup rajma beans seasoned (method above)
- coriander Fresh , chopped
- For Beans : Soak the rajma overnight with a pinch of baking soda. Drain, wash well and add 1 cup water to this or enough water to completely immerse the beans in a utensil that goes inside the pressure cooker.
- Pressure cook the beans for 10-12 minutes. (After two whistles, keep on sim for 10-12 minutes) The cooking time depends on the size of the rajma, for bigger sizes you may have to cook for slightly longer time.
- Beans should be cooked thoroughly, pressing with the back of the ladle or the thumb should mash it to a paste but it should hold its shape. Drain any excess water and keep aside.
- In a heavy bottomed pan, heat the olive oil. Saute the onion and garlic with a pinch of salt until the onions are soft. Add the drained cooked rajma, cumin powder, chipotle, salt, coriander. On a low heat, gently saute and let all the seasonings coat the rajma for 5-7 minutes. Once this is done, keep aside until use.
- Preheat the oven to 200C. If you are using an OTG with heating coils on the top and bottom, make sure the top heating coil is on, for the cheese to melt.
- In a large oven proof dish place half the chips in one layer. Top with half the onions, tomatoes, capsicum, corn, jalapexf1o, rajma and cheese. Place the remaining chips in a single layer over this and sprinkle all the remaining ingredients with coriander and half the cheese right on top.
- Place this in a hot oven for 7-8 minutes until the cheese melts.
- Remove from oven and eat right away. If serving young kids, make a small portion separately minus the jalapexf1os and use plain boiled and salted rajma in their dish.