Aggie's Kitchen

Black Bean Nachos and Blood Orange Margaritas

Black Bean Nachos
Recipe from Aggie’s Kitchen, adapted from
Itzy’s Kitchen

2 cans of black beans, rinsed and drained
1 16oz jar of medium salsa
1 small onion, finely chopped
1 cup corn kernels, defrosted
1 tsp cumin
1 tsp garlic powder
salt and pepper to taste
2 cups shredded Mexican cheese
2 scallions, chopped
2-3 roasted red jalapenos, sliced
organic blue and yellow corn tortilla chips

In bowl, combine first 7 ingredients. Spray large baking dish with nonstick spray and spread layer of tortilla chips on bottom. Pour half of black bean mixture over chips. Sprinkle with cheese. Top with another layer of chips, again with black bean mixture. Sprinkle with remainder of cheese, chopped scallions and jalapeno peppers. Bake in 400 degree oven until cheese is melted and golden.

Blood Orange Margaritas
Recipe from Aggie’s Kitchen, Adapted from Barefoot Contessa

1/2 cup fresh squeezed lime juice
1/3 cup fresh squeezed blood orange juice
1 cup good tequila (clear, 100% agave is best)
1 cup triple sec
2-3 cups ice
sugar, optional
kosher salt, optional

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime or blood orange and dip each glass lightly into a plate of kosher salt. (You could also use sugar to rim the glasses!)

Combine the lime juice, blood orange juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.

These margaritas are very tart…and not light on the alcohol. To sweeten it up a bit, add a few tablespoons of sugar to the mix before blending. Adjust alcohol level to your taste!!

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