Polenta and Black Bean “Nachos”

I’m home sick today – it seems that both Lucy and I caught the same stomach bug. I didn’t think that was possible, but we did share a spoonful of peanut butter the other night…

Anyways, after our walk this morning I started feeling a little better (and I think she’s on the mend as well) so I headed into the kitchen to make something with the batch of refried black beans I whipped up over the weekend. Usually I make my own polenta, and use canned beans, but today it was the other way around.

A tube of polenta cut into "Nacho"-sized rounds.
A tube of polenta cut into “Nacho”-sized rounds.

Ingredients:

  • 1-pound tube of Polenta, sliced into 24 rounds
  • 1.5 cups Refried Black Beans (I used THIS recipe but with black beans and additional spices. Or you can just use canned :))
  • 1 bunch green onions, chopped
  • 1 Tbsp taco seasoning
  • 1 tsp Emeril’s Southwest Essence (optional)
  • 1 cup fresh salsa
  • 2 oz guacamole
  • 1 Tbsp cilantro

 

Chopped green onions, fresh salsa, guacamole, refried black beans, and taco seasoning
Chopped green onions, fresh salsa, guacamole, refried black beans, and taco seasoning

Instructions:

  1. Preheat oven to 375 and line a cookie sheet with parchment paper.
  2. Put the Polenta rounds on the parchment paper, in a single layer and sprinkle with Emeril’s SW Essence 

     

    You can skip the Emeril's seasoning, or just use any kind of chili powder.
    You can skip the Emeril’s seasoning, or just use any kind of chili powder.

     

  3. Bake for 15 – 20 minutes, then remove from oven and flip each piece over.
  4. Add 1 Tbsp refried beans to each round, then sprinkle the green onions, taco seasoning, and cilantro over it all. 

     

    Polenta rounds topped with refried black beans, taco seasoning, green onions, and cilantro.
    Polenta rounds topped with refried black beans, taco seasoning, green onions, and cilantro.

     

  5. Bake for another 15 – 20 minutes, then remove from oven.
  6. When ready to serve, top each round with 2 tsp salsa and a dab of guacamole.

     

    Add salsa and a dab (or a glob!) of guacamole!
    Add salsa and a dab (or a glob!) of guacamole!

     

    Mmmmmm!
    Mmmmmm!

    One serving = 6 “nachos.” This nutritional info is based on canned beans (I haven’t entered the homemade recipe yet) and packaged taco seasoning (ditto):

    Calories: 332, Fat: 11.6g (because of the guacamole I’m sure), Carbs: 46g (9.3g fiber and 2.9g sugar), and Protein: 9.4g

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3 thoughts on “Polenta and Black Bean “Nachos”

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