Mexican Independence Day is just around the corner, so this month I will be sharing some of my favorite Mexican Style recipes. I hope you like them.
Today’s recipe is perfect as an appetizer for any day or occasion.
- 300 g Tortilla chips for Nachos
- 1 chopped onion
- 3-4 chopped tomatoes
- 2-3 sliced Jalapeño peppers
- 8 oz sliced Mushrooms
- 1 ½ C shredded Cheese
- 1 ½ C Black Beans
- 1 ½ C Corn Kernels
- ¼ - ½ Tspn ground Cumin
- 1 Tspn dry Oregano
- 1 Tbspn Extra virgin Olive Oil
- Crema Mexican for garnish
In a large skillet on medium high heat, heat up one tablespoon of extra virgin olive oil and cook the mushrooms for about 3 minutes or until soft.
Then add in the onions, the tomatoes, and some of the Jalapeno slices, ( I added about 6 jalapeno slices, feel free to add more or less. The rest of the jalapenos will be for garnish.) Season this with salt and pepper to taste and cook for another 2 more minutes just so the onion will soften.
After 2 minutes, then add in the corn kernels and also add in the black beans, season with dry oregano and ground cumin to taste, stir, and continue to cook on high for 5 minutes or until there is no more liquid in the skillet, this will be the topping and you want it to be as dry as possible so the nachos won't get all soggy.
After 5 minutes the mushroom mixture should be well heated through and completely and wont have any liquid left, so it’s ready.
Place the tortilla chips in a baking dish, spread them on an even layer and top them with the mushroom mixture, then top them with the shredded cheese, spread the cheese on an even layer so all the tortilla chips will be covered with it, garnish with Crema Mexicana and also garnish with the Jalapeno slices.
Place this in the oven or microwave just to melt the cheese.
In the microwave on high for 2 minutes. Or in a preheated oven to 450ºF for about 5-10 minutes or until the Cheese is melted.
Garnish with more Crema Mexican and more cheese. Enjoy.