Gluten-Free Vegetarian Nachos

Spicy Gluten Free Nacho Cheese Sauce

Ingredients:

3 tablespoons butter
3 tablespoons superfine brown rice flour
1 teaspoon potato starch
3 cups cold low fat or nonfat milk
1 tablespoon smoked paprika
1 tablespoon chipotle powder
a heavy pinch of dried spicy chili powder (I used aji amarillo) –optional
2.5 cups shredded sharp cheddar cheese (about six ounces)
salt to taste*

Directions:

Melt butter over medium low heat
Whisk in flour and potato starch until the mixture holds together. Keep whisking for three or so minutes until the roux starts to smell nice and buttery and the flour no longer smells raw.
Slowly pour in the cold milk, whisking all the time, until the sauce comes together. Continue cooking on medium low heat until the milk begins to simmer and turn burner to low whisk for a few minutes allowing the sauce to thicken—but not too much.
Add the shredded cheddar, one half cup at a time, whisking into the hot milk mixture. Be sure that the cheese sauce does not simmer or boil at any point as this will result in a grainy, separated, sauce.
Test cheese sauce on a chip and then add salt as needed.

Black Beans with Cumin and Chipotle

Ingredients:

1 can of black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chipotle powder
juice of one lime
salt to taste
hot sauce to taste (I use Marie Sharp’s Fiery Hot Habenero YUM)

Directions:

In a small saucepan over medium low heat, add black beans, spices, and lime. Stir frequently as there is no oil to keep from sticking.
Taste on a chip and add salt and hot sauce to taste.

To Serve:

Add chips to a plate, top with nacho cheese sauce, add black beans, and then any additional toppings you like. I served mine with avocado, red onion, and fresh cilantro. Eat it while it’s piping hot!