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A small white plate holds Black Bean and Corn Nachos with melted cheese, garnished with a drizzle of balsamic glaze. A dollop of guacamole is also on the plate. An avocado, a fork, a towel, and a bottle of "Sua Maesta" balsamic vinegar are beside the plate.
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Black Bean and Corn Nachos with Balsamic Vinegar

This is such an easy appetizer recipe and a delicious twist on a typical nacho recipe.
Course Appetizer
Cuisine Mexican
Keyword appetizer, mexican food, nachos
Prep Time 15 minutes
Cook Time 4 minutes
Servings 18 nachos
Cost 7

Ingredients

  • 2 cups black beans, rinsed and drained
  • 2 cups fresh grilled corn, cut from cob or 1 can whole kernel corn or 2 cups frozen whole kernel corn
  • 1/3 cup green onions, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1 cup grated cheese
  • fresh lime
  • tortilla chips

Instructions

  • If you are using fresh grilled corn on the cob, you will want to grill your corn first.
  • After the corn has cooled, cut the corn kernels from the cob.
  • Rinse and drain your black beans.
  • Mix all ingredients, except grated cheese, together in a large bowl and give it a fresh squeeze of lime.
  • Line a baking sheet with parchment paper and lay out your tortilla chips on the pan.
  • Place a large spoonful of the black bean mixture on each tortilla chip.
  • Add grated cheese to the top of each one.
  • Bake in a 350 degree preheated oven for 3-4 minutes just until cheese is melted.
  • Take out of the oven and drizzle the tops with a bit more balsamic vinegar and serve while hot.
  • Serve with a side of guacamole, sour cream or salsa.

Notes

To grill corn on the cob, remove husk and silks from the corn and place on preheated grill.
Grill approximately 15 minutes, turning the corn every 3-4 minutes until all sides have been grilled.
Remove corn from grill and let cool.