Sánchez has a reason to be so generous, since his recent visit to Nashville for Music City Eats earned him a lot of new local fans. I talked to many folks who said he was among the friendliest and most accommodating guest chefs at the festival, and I heard from more than one source that he had a heck of a good time the night before the festival started catting around town visiting our honky-tonks, restaurants and bars.
So give Chef Sánchez a little nod as you whip these up for dinner. The smoky flavor comes from the adobo, and if the attached photo is any indication, they look really good.
Nachos in Smoky Black Bean Sauce
1 tbsp vegetable oil
1 small yellow onion, minced
2 garlic cloves, minced
1 can (15 oz) Black Beans, undrained
1 chipotle in adobo, minced
1/2 tsp dried oregano leaves
1 box Taco Shells, any variety
2 cups shredded Monterey Jack cheese
1 cup Salsa
1/2 cup sour cream
1 can (4 oz) Diced Green Chiles
1. In medium saucepan, heat oil over medium heat. Add onion and garlic and cook 4 minutes or until onions are softened, stirring frequently. Add beans with their liquid, the chipotle and oregano. Bring to a boil over medium heat. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
2. Preheat oven to 350°F. Break taco shells into large chips and arrange in an even layer on a large baking sheet. Bake 8 minutes or until heated through.
3. Arrange warm chips on large serving platter. Sprinkle evenly with cheese then pour bean mixture over chips. Top with salsa and sour cream and sprinkle with diced green chiles. Serve immediately.