Bean and Cheese Nacho Boats
As featured in Woman's Day Magazine, these mini Bean and Cheese Nacho Boats are made using tortillas and a muffin tin. Each tortilla is filled with savory black beans, topped with cheddar cheese and baked. Top with your favorite nacho toppings such as sour cream, cilantro, tomatoes and guacamole.
Servings: 12 mini nacho boats
- 4-5 large tortillas
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic
- 26.5 ounce can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- salt and pepper to taste
- 1 cup cheddar cheese, shredded
- 1 tomato, chopped
- cilantro, chopped
- sour cream
- guacamole (optional)
Preheat the oven to 425 degrees F. Spray a 12 count muffin tin with non-stick cooking spray.
Lay each tortilla out on a flat surface, use an empty can or cookie cutter to cut 3 medium sized circles out of each tortilla. Press firmly and use a twisting motion until the circle is cut through.
Press each tortilla circle in the muffin tin using your fingers to make sure they are firmly in place.
Meanwhile, heat the oil in a large saucepan set to medium-high heat. Add the onions and cook for about 3 minutes. Add in the garlic and cook for a minute more.
Pour in the beans, cumin and coriander and cook for another 3 minutes stirring to make sure all the spices are mixed through.
Remove pan from the heat.
Spoon 1 or 2 large tablespoons of the black beans into each tortilla circle. Top with a handful of the cheese.
Bake in the oven for about 10-12 minutes or until the cheese is melted and the edges of the tortillas are lightly browned.
When cool enough to handle, use a knife to loosen the edges. The nacho boats should pop right out of the pan.