Black Bean Nacho Grill Packs
Believe it or not, there are downsides to being married to a food blogger. My loving wife will be the first to tell you that eating experimental and new dinners can get, ironically, old. I’ve been recipe testing and writing about food long enough (and been married long enough) that there are no hard feelings if Betsy passes on one of my dinners.
When she does, the quick meal she always likes is some sort of fast nacho. She can make it on her own and Tex-Mex is her #1 cuisine so it’s always a win. Typically, she uses whatever cheese we have and recently that happened to be a beautiful five-pound block of Land O Lakes® Deli American. To be honest, I’m not sure I would’ve thought to put Deli American on nachos if Betsy hadn’t tried it first.
“These are amazing nachos,” was the first thing I heard after she tried it.
Pair that with grilling season and I thought it would be fun to make these easy and simple Black Bean Nacho Grill Packs! Instead of grating it, I like to rip it into shreds so you end up with big pockets of gooey Deli American on the chips! YUM!
1) Preheat your grill to medium direct heat grilling. Make foil packets by forming a double layer of foil into about an 8-inch circle. The foil should be folded to be about 1 inch high around the edges to keep the nachos in. No need to make a cover for the packets.
2) Make packets by spreading a single layer of chips over the bottom of the foil. Then top with about 2 slices of Land O Lakes® Deli American, ripped into pieces. Top with a small handful of black beans, red onions, tomatoes, and jalapenos. Repeat with a second layer of chips, cheese, beans, and vegetables for each packet.
3) Move packets to your pre-heated grill and grill with the grill cover on for 7-8 minutes. The Deli American should be very melted and some spots might be browned a bit, which is fine.
4) Serve grill packs while warm with all the toppings: sour cream, salsa, avocado, cilantro, and scallions.
Black Bean Nacho Grill Packs
These grill packs fit solidly into two recipe categories for me. First, they are an easy weekday meal. Light up the grill, toss together the packets, and dinner is ready in about 30 minutes.
The second category would be some sort of lazy grill party. The grill packs are easy to customize and people could make it their own and you can keep the kitchen clean!
There are a few tricks to getting these grill packs right though.
First, make layers with the ingredients and the chips. Don’t just pile in a bunch of chips and then add the toppings. Do a thin layer of chips in the foil and then top with small handfuls of toppings. Repeat with a second layer to build a pile of nachos that’ll have toppings throughout.
Second, don’t grill all the toppings! Leave off the sour cream, salsa, avocado, and more delicate cilantro and scallion until after the packs come off the heat.
When it comes to grilling, you could use gas or charcoal, but make sure to not let the heat get too high. Otherwise you’ll burn the bottom layer of chips. Ideally, after 7-8 minutes of grilling (no need to cover the grill packs, but do cover the grill), the cheese will be beautifully gooey and melted and maybe even have a few tan spots. No worries there.
Once they come off the grill, pile on the extra toppings and serve them while they are warm!