Chipotle Black Bean Nachos With Greek Yogurt

 

Quarantine Chipotle Black Bean Soup With Linda’s Pantry

Video taken from the channel: Linda’s Pantry


 

How to Make Chipotle Black Beans Copycat Recipe Sweet and Savory Meals

Video taken from the channel: Sweet and Savory Meals Blog


 

Cheesy Chipotle Black Bean Party Dip

Video taken from the channel: Thrifty Chic Housewife


 

CHIPOTLE BLACK BEAN BURRITO BOWL

Video taken from the channel: Nidhicooks


 

Easy Black Bean Brownies Recipe

Video taken from the channel: Mythical Kitchen


 

EASY LOADED BLACK BEAN NACHOS! | Eitan Bernath

Video taken from the channel: Eitan Bernath


 

Loaded Sheet Pan Black Bean Nachos

Video taken from the channel: Festival Foods


1/4 cup (60ml) plain, 0% Greek yogurt; 1 scallion, chopped; Directions. Place the beans in a small bowl and mash coarsely, add the chipotle powder and lime and stir to mix. Spread the chips on a large dinner plate in a single layer. Sprinkle bits of the black bean mixture over the chips, making sure every chip gets some beans.

Firstly, arrange a layer of tortilla chips (100g) over a baking tray. Spoon the Chipotle Black Bean Stew over the tortillas and then grate half the cheese over the stew. Repeat the layering process with the remaining tortilla chips, Chipotle Black Bean Stew and cheese. Bake at 200°C for 10-12 minutes, or until the cheese has melted.

Spread tortilla chips in a single layer over large baking sheet with edges slightly overlapping. Spoon approximately one teaspoonful of black beans onto each corn chip and top with onion, tomato, and cheese. Bake in oven 6 to 8 minutes or until cheese melts and nachos are heated through. Sprinkle with the fresh cilantro.

Broiling Option: When you assemble the nachos, if the beans are still hot and the steak isn’t too cold, you can broil the nachos until cheese is melted and edges are brown, 2 to. Simple Chipotle Black Bean Tortilla Soup made in just 1 pot in 45 minutes! So flavorful, healthy, and satisfying!

Scale 1x 2x 3x Ingredients. 8 corn tortillas. Olive or avocado oil cooking spray. 1 lb ground chicken, beef, or turkey (or leftover meat as discussed in the post). 1 cup of canned tomato sauce. ½ tsp salt. 1 – 2 T Salt Free Taco Seasoning.

Optional – 2 cups of frozen cauliflower rice. 1/2 – 1 cup homemade or store bought pico de gallo or chopped cherry tomatoes. ⅔ – 1 1/3 cup. Whisk together the Greek yogurt, lime juice, chipotle in adobo sauce, hot sauce, and a pinch of salt.

Season to taste with additional salt if desired. Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce. Butternut Squash and Black Bean Enchilada Skillet. Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos. Chilis & Soups.

Actually, the Best Vegetarian Chili Ever. Slow Cooker Chicken Tortilla Soup. Quick & Easy Black Bean Soup. The Best Healthy Turkey Chili. Mix the mayonnaise and Sriracha together and drizzle over the beans.

Sprinkle the jalapeno’s on top. Garnish with chopped cilantro, Sabra Guacamole, and Farmers Ranch Greek Yogurt Dip. Add the diced avocado to the edges of the dish and serve at once. In a Dutch oven or large pot over medium high heat, heat oil until shimmering.

Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf.

Add enough water to.

List of related literature:

Serve each hearty bowl with 2 tablespoons of nonfat plain Greek yogurt (16 calories) or light sour cream (40 calories), 2 tablespoons of shredded reduced-fat cheese (40 calories), and chopped cilantro (0 calories).

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

To make the dip, combine a single container (about 6 ounces) of nonfat plain Greek yogurt, ¼ cup blue cheese crumbles, ¼ teaspoon each garlic powder and onion powder, and some ground black pepper.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

In a small bowl combine the yogurt cheese, lemon juice, garlic, paprika, cayenne pepper, cinnamon, and cumin.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Add the yogurt and 1 teaspoon each salt and pepper and pulse to combine.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Savory Avocado Yogurt Bowl: Remove the pit from 1/2 avocado and top with a dollop of plain Greek yogurt (you won’t fit a whole cup in this one); drizzle with extra-virgin olive oil and top with herbs, a pinch of salt, and a little hot sauce if you like.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Also try it in whole wheat tortillas layered with fat-free refried beans, fat-free sour cream, and salsa.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

You can flavor the yogurt cheese any way you’d like for either a dip or a sandwich spread.

“Eating Clean For Dummies” by Jonathan Wright, Linda Johnson Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Johnson Larsen
Wiley, 2016

For the thick creaminess (without the high calories and fat) of sour cream, try Greek yogurt.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Garnish with a dab of yogurt or low-fat sour cream, green onions, or cheddar cheese.

“Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance” by D. Enette Larson-Meyer, Matt Ruscigno
from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance
by D. Enette Larson-Meyer, Matt Ruscigno
Human Kinetics, 2019

The addition of yogurt here is not traditional; the idea comes from Nancy Harmon Jenkins (in The Mediterranean Diet Cookbook), and I like the way it lightens the skordalia.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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26 comments

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  • Hello, Eitan! Regarding the chips, do you have or can suggest a homemade recipe? I’ve tried store bought but it just ain’t right compared to the ones you used for this dish (the ones sold here in our supermarkets tend to lean on the junk food/snack type sadly.)

  • Omg Chef Eitan, those nachos looked “to diet for”!!! How brilliant to refry black beans instead of pinto and to use peppery radishes as one of the toppings!!!����. The only ingredient I would add is sliced black olives, so yummy for the tummy!!!����✊️

  • Eitan, I just got all 3 of your socks in the mail. Im wearing the egg ones today. They fit well, are of great quality and are nice and thick. I love them! Thanks so much!

  • 12:08 Interesting that when Trevor is measuring a 1/4 cup of maple syrup, he’s using a solid measuring cup and not a liquid one. Does it make a difference? I’m really asking, not passive-aggressively criticizing. Of course, we’re talking about someone who doesn’t own a can opener, so there’s that to consider…

  • Neat can opening trick if you lack a can opener. Take your can and go outside where there is concrete. Grind the top on the side walk and the lid will come off.

  • Rhett and Link need to throw Trevor a housewarming party (don’t care how long he’s been there) to get that boy some basic kitchen items!

  • Looks delicious!! Made the beans last week or so and only have 4 pts left because they are so so good. Want to make more however there are no dried beans to be found now.

    But I will spare some of my remaining beans to make this
    Dip!! ��

  • So my wife and I tried Trevor’s recipe and she tried doing them in mini muffin baking sheet and most stuck with the sheet being stayed with pam( I wasn’t there when she did these I was at work) and I noticed now they are still soft and they broke apart because the stuck to the bottom any ideas to remedy this using the muffin sheet for them still? I thought lining with foil or parchment paper.

  • Omg I think a can opener was one of the first things I bought when I first moved out. I prefer the manual kind as opposed to the automatic ones.

  • I made the black bean brownies today! They turned out great. Little dense babies.
    I’d swap out the maple syrup for 1/4 cup of additional sugar next time.

  • Ahhhh, yes. Rendering the pan out. This is the most important step when cooking bacon… with graphics processing units. 1:17 for context.

  • That Shakshuka is nothing of a shakshuka lmao. The main thing of it is scrambled eggs and tomatoes.

    Simplest way to make it is: 2 scrambled eggs cooking with a small diced tomato and/or onions and bell peppers. Salt and black pepper are optional.

  • OH HAHA here ya go black bean brownies with an extra helping of aluminium can bits. BTW that hat doesn’t make you mythical, it just makes you look stupid

  • I am I the only one who wants to applaud Josh for trying different foods from foreign countries instead of just focusing on like American foods?
    Man I’m proud of him

  • Silly though this may be, I’ve never eaten or made black bean soup. I have no idea why! I’ve made lots of bean soup, just with other beans. But I do love black beans, and am excited to add them to my pantry. Must try this soup!

  • Trevor has become one of my fav mythical crew members. What a guy. Also, as funny as it was to watch him open that can, someone please give him some kitchen tools lmao

  • Yoooo screw Kroger. They just took away the $2 “hero essential worker pay away” when the pandemic is still going AND up until a week or two ago they were writing up anyone in the pharmacy who was wearing a mask. Ya’know the section of Kroger that DEALS with sick people. That company treats its pharmacy workers like trash too. Other than that though, this was a great video.

  • The cheese wasn’t good:/
    Did you not say to add any milk to keep it simple? Because it needs milk lol. Or somethin. Idk. Is that just how you like your nacho cheese ya weirdo?? ��

  • Josh: “A lot of people have remarked that my right arm looks stronger than my left arm, and I think it’s because of cooking.”

    Me: Sure it is Josh. Sure it is

  • This sounds DELISH!! Guess who’s making a Mexican snack tomorrow? Couldn’t find any toilet paper around here, but I stocked up on some tortilla chips!!:D

  • Not sure why this video got renamed it has 3 good bean recipes in it but is now just called “Easy Chickpea Shakshuka”, which was quite confusing when I was trying to find it again.

  • I haven’t made the soup yet but I can verify that the chipotle black beans are DELICIOUS!! I canned them recently and I’ve opened a couple jars already. I eat them with a spoon straight out of the jar!! LOL They’re really good as your protein on top a nice green salad too. Try themyou’ll be glad you did!

  • I tried to make the refried beans from dry beans cooked in an instant pot. I don’t think I cooked the beans long enough or didn’t let it cook long enough after. I’m not sure, but the beans were not creamy like refried beans are. I really think I should’ve cooked he beans longer. I’m still learning the instant pot. Anyone else have this issue? ���� tasted good in burritos though. So…not a total loss.

  • Gosh that looks absolutely delicious Linda!! 😉 Just watching made my mouth water. I can’t wait to try your recipe 😉
    Love your channel and all of the recipes you share with us 😉 Well done L!!

  • Thank you for doing these recipes with black beans. I like them but I’m always at a loss for different kinds of recipes so I really appreciate it. We are thinking of getting a dehydrator and slowly accumulating a backstock. Thanks for all you do to help everyone cook more healthy.

  • Great presentation shot at the intro, Linda… very appealing! �� Spring is just around the corner, but today is still kinda chilly, so your soup would really hit the spot! Thanks & thumbs way up as always, Joe xox ��❤️