Black Bean Nachos with Pomegranate Salsa
YIELD: 4 appetizer-sized servings TOTAL TIME: 30 minutes
1/2 (14oz) can refried black beans
1 teaspoon chipotle-flavored hot sauce
1/2 teaspoon garlic powder
salt and black pepper, to taste
3 large handfuls tortilla chips (the thinner and crispier the better)
4 ounces shredded colby cheese (about 1 cup shredded)
kernels from 1 ear fresh corn, blanched*
3/4 cup pomegranate arils (from 1/2 large pomegranate)
1 small tomato, diced (about 1/2 cup diced)
1 avocado, pitted and cut into cubes
1 jalapeño, seeded and finely chopped
1/4 cup packed cilantro, chopped
juice of 1 lime
salt, to taste
2 ounces cotjia or feta cheese, crumbled (about 1/2 cup)
*Blanche corn kernels in a pot of boiling water for 1 minute. Strain and rinse with cold water to stop the cooking process. Drain well.
Preheat oven to 400 degrees F.
Combine black beans with 1/4 cup water in a small saucepan set over medium heat. Add hot sauce, garlic powder, and salt and pepper and stir until smooth and heated through. Remove from heat.
Arrange half of the tortilla chips on a large, oven-safe platter or baking dish. Spoon half of black beans over top of chips, then sprinkle with half of shredded cheese. Top with remaining tortilla chips, black beans, and shredded cheese.
Bake for 5 to 7 minutes or until cheese is melted.
Meanwhile, to prepare salsa, combine blanched corn kernels, pomegranate, tomato, avocado, and jalapeño in a medium bowl. Add cilantro and lime juice and toss to coat. Season to taste with salt. Generously heap salsa onto nachos, then top with cotija cheese. Serve immediately.