Topped with andouille, Cajun black beans and 2 types of cheese, these Loaded Cajun Nachos make for a delicious appetizer or main course!
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Appetizer, Main Course
Cuisine: American, Cajun
Keyword: andouille, cheese, nachos
Servings: 6servings
Calories: 726kcal
Author: David
Ingredients
For the Cajun Black Beans
½Tbspolive oil
115-oz. can black beans, drained and rinsed
2Tbspsliced green onions
1tspminced garlic
1tspCajun seasoning
½tsphot sauce
For the Cajun Sour Cream
¾cupsour cream
2Tbspcream-style horseradish sauce
2tspketchup
1tspdill pickle juice
½tsppaprika
¼tspsalt
¼tsppepper
¼tspcayenne pepper
For the Nachos
16oz.Andouille sausagediced
1cupshredded Cabot Pepper Jack cheese
½cupshredded Cabot Medium Cheddar cheese
8cupstortilla chips~half a bag
¼cupsliced green onionsplus more for garnishing
¼cupsliced jarred jalapenos
1Roma tomatodiced
Instructions
For the Cajun Black Beans
Using a large skillet, add the olive oil and place over medium heat. Once hot, add the remaining ingredients (black beans, green onions, garlic, Cajun seasoning and hot sauce).
Sauté, stirring occasionally, for 4-5 minutes.
Remove beans from heat and set aside.
For the Cajun Sour Cream
Using a small bowl, combine all ingredients and whisk together until well combined; set mixture aside.
For the Nachos
Preheat oven to 425°F.
Using a separate skillet, add diced Andouille sausage. Sauté, stirring occasionally, for 8-10 minutes, or until sausage is fully cooked.
Using a medium bowl, combine the Cabot Pepper Jack and Cabot Extra Sharp cheddar cheeses together.
Spread ~⅓ of the chips on a rimmed baking sheet or in an oven-safe shallow dish. Top with ~⅓ of the toppings (cooked sausage, Cajun black beans, cheeses, green onions, jalapenos and tomatoes). Repeat process with the remaining chips and toppings.
Bake for 5-6 minutes, or until cheeses have melted.
Before serving, top with additional sliced green onions and drizzle with Cajun sour cream.