Name: Corn and Black Bean Weeknight Nachos in Your Pressure Cooker Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 ears corn, husked and cleaned; 15 oz black beans, drained and rinsed; 1 large poblano pepper, seeded and diced; 1 white onion, minced; 1 bag (12 oz) thick-style tortilla chips; 2 cups Monterey Jack cheese, coarsely grated; 2 cups cheddar cheese, coarsely grated; Oil or nonstick spray for greasing sheet pan; Jalapeño, thinly sliced; Radishes, thinly sliced; Lime juice and salt for pickling onions; Fresh cilantro, chopped; Diced tomatoes; Shredded lettuce; Sliced avocado; Lime wedges for serving

Introduction

These Corn and Black Bean Weeknight Nachos are a delicious and satisfying meal that comes together quickly with the help of your pressure cooker. Featuring roasted corn, black beans, and a blend of melty cheeses on thick tortilla chips, this recipe is perfect for a flavorful weeknight dinner or snack.

A close-up view of a tray of loaded nachos with layers starting from the bottom of crispy yellow tortilla chips covered in melted light yellow cheese, topped with cooked ground beef in small crumbles, fresh green spinach leaves, sliced light brown mushrooms with white centers, and small pieces of red diced tomatoes scattered evenly on top. The tray rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ears corn, husked and cleaned

15 oz black beans, drained and rinsed

1 large poblano pepper, seeded and diced

1 white onion, minced

12 oz bag tortilla chips, thick style

2 cups Monterey Jack cheese, coarsely grated

2 cups cheddar cheese, coarsely grated

Oil or nonstick spray for greasing sheet pan

Jalapeno, thinly sliced

Radishes, thinly sliced

Lime juice and salt (for pickling onions)

Fresh cilantro, chopped

Diced tomatoes

Shredded lettuce

Sliced avocado

Lime wedges (for serving)

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Place the corn and poblano pepper on a baking sheet and roast for 20 minutes, turning occasionally, until lightly charred.

Step 3: Let the roasted vegetables cool. Then remove the kernels from the corn and peel and dice the poblano pepper.

Step 4: Spray a sheet pan with nonstick spray or brush with oil, then spread the tortilla chips evenly across the pan.

Step 5: Scatter the roasted corn, black beans, and diced poblano evenly over the chips.

Step 6: Top the chips with both Monterey Jack and cheddar cheeses.

Step 7: Bake in the oven for 10 minutes or until the cheese is melted and bubbling.

Step 8: Remove from the oven and top with jalapeno slices, radishes, and pickled onions (prepared by soaking minced onion in lime juice and salt).

Step 9: Garnish with fresh cilantro, diced tomatoes, shredded lettuce, sliced avocado, and lime wedges. Serve immediately and enjoy.

Tips & Variations

Use thick tortilla chips to help prevent sogginess during baking.

For extra flavor, try adding a drizzle of sour cream or a dollop of guacamole.

Leftover toppings can be warmed quickly in your pressure cooker for a fast meal later.

Freeze the roasted corn and bean mixture for easy meal prep and future nacho nights.

FAQs

Can I use canned corn instead of fresh ears?

Yes, canned corn can be used in a pinch. Drain it well and roast briefly to develop some char and flavor before assembling the nachos.

How do I pickle the onions quickly?

Thinly slice the onion and soak it in a mixture of lime juice and a pinch of salt for at least 10 minutes. This quick pickle adds a tangy crunch to the dish.