Black Bean Nachos

Nachos:

1 cup of Black bean pesto

2 pcs. Flour tortillas (8-inch)

Corn oil

2 tbsps. Cilantro (coriander), chopped

2 pcs. Spicy sausage or Chorizo

1 cup of shredded Monterey jack cheese

Black Bean Pesto:

1 Ham hock

8 ozs. Dried black beans

2 seeded Jalapenos

1 qt. Water

1 pc. Bay leaf

20 mls. Garlic

Freshly ground pepper & salt to taste

Stems taken from 2 bunches of Cilantro or fresh coriander

To make the black bean pesto: Rinse the beans & drain them well. Put the beans inside a big saucepan or a soup kettle then add the other ingredients.

Then, bring this mixture to a boil then lower the heat and continue to cook simmering without a cover for around 1 1/2 hrs.

Take out the bay leaf and the hock of ham then transfer beany mixture to your food processor and process them by batches, adding in additional liquids to make a smooth and thick pasty bean mixture.

About a cup of liquids is needed. Place the bean pesto into a medium-sized bowl then season with some pepper and salt as is necessary.

Place inside the refrigerator covered just until it is ready for use. This will store for about 2-3 days refrigerated.

375′ F. Get any heavy skillet and fill 1/2-inch of it with oil. Then, heat the skillet just until the oil begins to move.

1 at a time just until they turn lightly golden brown, around

15 secs. on both sides. Next, drain tortillas onto some paper towels. Chorizo should be sliced in 1/2-inch thick rounds then sauteed on a skillet just until they are crisp (5 mins.).

Take sausage out from the skillet then drain them on some paper towels too. Put the fried tortillas onto a baking sheet then evenly spread out pesto on the top.

Next, arrange the sausages on top of pesto then sprinkle it with shredded cheese. Finish with a topping of cilantro then bake inside the oven for 20 mins. until browned.

Take out of the oven then slice each piece of tortilla in 8 pcs. Serve it right away.