About Me

Hello. I started this blog to write about what I do in my chosen profession : a housewife. Some day I might cook or bake something interesting and enlist my 2 year old to help, on another day I make something from scratch instead of buying it from the store and sometimes I craft with my daughter. Once in a while, we travel or have a fun day outside. I am also doing what I can to recycle and reduce waste. I am still learning all of this and documenting my journey through this blog

Pinto beans and nachos

Continuing the mexican themed party post, let me get to the beans and nachos. This is the first time I bought pinto beans. I always substituted kidney beans for pinto beans. Although the substitution works, the pinto beans have a slightly distinct, more mexican taste.
Nacho sauces

Mexican style pinto beans

I made a huge pot of these beans. And I had very little leftover. I did not expect the beans to be so popular at the party but everyone liked them a lot. I am writing the scaled down recipe.

Pinto beans for nachos

1 cupdry pinto beans
1bay leaf
1 smallonion
1 tspgarlic paste
1deseeded jalapeno
1 heaped tsptomato paste *see notes
1/4 tspchilli powder
1 tspcumin powder
1/4 tspsmoked paprika *optional
1/8 tspitalian seasoning *see notes
1 tspcoriander powder
1.5 tspsalt
1/4 tspchana masala *see notes
  • Soak the pinto beans for 5-6 hrs. Pressure cook the pinto beans with the bay leaf for 15 mins.
  • Heat a tablespoon of oil in a pan and add the onions, garlic paste and chopped jalapeno. Saute for a couple of minutes.
  • Add the tomato paste, chilli powder, cumin powder, coriander powder and paprika if using. Mix well and saute for a few minutes.
  • Add the cooked beans, salt, italian seasoning and the chana masala.
  • Mash up some of the beans and let it simmer for 10 mins. Add more water if it is too thick. The beans need to be a pretty thick consistency without bordering on solid. 

  • 1/2 cup tomato puree can be used instead of the tomato paste.
  • Oregano is typically used in refried beans but I did not have it. So I substituted italian seasoning which contains dried oregano.
  • Chana masala is obviously not a mexican thing. But I loved the taste of the beans after adding the tiny bit of chana masala.

Nacho cheese sauce

The cheese sauce that I used for the nachos was a simple white sauce with cheese and flavored with onions, garlic and some jalapenos.

Nacho cheese sauce

1 tbsp olive oil
1 tbsp butter
1/2 small onion
3 cloves garlic
1/2 deseeded jalapeno
1/4 tsp cumin powder
3 tbsp flour
1 1/2 cup hot milk
8 oz (1/2 cup) cheese (mix of cheddar and jack)
  • Heat oil in a pan and add minced onion, garlic and jalapenos. Saute for a minute. Add the cumin powder.
  • Add the butter and flour. Whisk to form a paste and cook for 2 mins.
  • Add the hot milk and whisk to form a smooth sauce. Simmer till the sauce thickens.
  • Add the cheese. Season with salt and pepper.

Loaded vegetarian nachos Loaded Nachos
The loaded nacho plates. So yum!