Coffee Chipotle Nachos

Bring a little Funnel Mill to your next nacho night. These coffee-chipotle nachos fold Kyoto Cold Drip Coffee into a smoky black bean topping, pairing roasted depth with melted cheese, creamy avocado, and bright lime. Reduce the beans until thick so the chips stay crisp.

Serves: 4–6
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Ingredients

• 10–12 oz sturdy tortilla chips
• 2 cups shredded Monterey Jack or cheddar cheese
• 1 tablespoon olive oil
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• ¼ cup Kyoto Cold Drip Coffee, use regular Funnel Mill flavor
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo, finely chopped, plus 1 teaspoon adobo sauce
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon salt, plus more to taste
• 1 tablespoon fresh lime juice

For topping

• 1 avocado, diced
• ½ cup pico de gallo, drained
• ¼ cup sour cream
• 1 jalapeño, thinly sliced
• ¼ cup chopped cilantro
• Lime wedges

Instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment rated for that temperature.
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the tomato paste, chipotle, adobo sauce, cumin, and smoked paprika. Stir for 1 minute.
4. Add the black beans, Kyoto Cold Drip Coffee, and salt. Simmer uncovered for 5–7 minutes, lightly mashing some of the beans, until the mixture is thick rather than saucy. Stir in the lime juice and taste for seasoning.
5. Spread half the chips on the baking sheet. Scatter over half the cheese and spoon on half the bean mixture in small dollops. Repeat with the remaining chips, cheese, and beans.
6. Bake for 6–8 minutes, until the cheese is melted and the chip edges are lightly golden.
7. Finish with avocado, drained pico de gallo, sour cream, jalapeño, and cilantro. Serve immediately with lime wedges.

Tips for the best nachos

Keep the coffee-bean mixture thick and add the cold toppings only after baking. Use sturdy chips to support the toppings, and spread them across a wide baking sheet rather than piling them high.

For a milder batch, use just the teaspoon of adobo sauce and omit the whole chipotle. To keep the recipe vegetarian, choose cheese made with vegetarian rennet.