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Edamame Nachos
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Description
Nachos topped with pureed cooked edamame beans instead of the traditional refried beans! So delicious.
Ingredients
- 1 cup Shelled Edamame Beans, Cooked
- 1 Tablespoon Lemon Juice
- 3 Tablespoons Olive Oil
- 1 Tablespoon Seasoned Salt
- ½ teaspoons Cumin
- 1 Tablespoon Cilantro
- 1 bag (13 To 16 Oz. Bag) Large Tortilla Chips
Preparation
Heat oven to 425°F. Place the edamame, lemon juice, olive oil salt, cumin and cilantro in a food processor. Pulse until pureed, or almost. Edamame is a little resistant and won’t get to pureed consistency as quickly as other beans do. Just give in; it will be good. Continue to add olive oil until it looks (and tastes) like you want it to.
Spread a thin layer of the edamame mixture on the tortilla chips. Place on a cookie sheet sprayed with cooking spray, then sprinkle with cheese. Bake for 5–7 minutes, watching carefully. Remove from the oven when the cheese is melted and the chips are browning around the edges.
Top with sour cream, lettuce, tomatoes, jalapenos—whatever you like on your nachos.
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Ambition's Kitchen on 3.7.2011
Yum! Who would have thought to use edamame on nachos?