I think nachos are probably one of my all time favorite foods to eat specially when watching movies.It is something so freeing in eating those little mussels with your fingers and dig in between their crispiness and gooey cheeses that is just yum yum! They’re so outrageously versatile. There truly is a nacho for every occasion. The cheesy, tex-mex variety for a Sunday or a movie night, or the raw varieties for after you’ve been for a walk in your active wear and feel like you’re an unstoppable healthy Goddess. Then there are the vegan sort or the fresher lime and coriander type. And there is this veggie I just mix up, a little mixed between the brown rice and all grain chips with fresh veggies mix with black beans and pickled jalapenos with lime and cilantro and 4 Mexican cheeses. Just plain outrageously delicious!!!
Remember try your best to get your ingredients fresh and organic !
I’ve had to do some experimenting and eliminating as to what works for me. So, when I found this UTZ chip style brown rice chips, I was just out of my mind happy to jump , for pic of their bag check later on @vlgbudde.inmyplate FB page so you can look for this delicious awesome chips!
Nachos forever !!!
INGREDIENTS
2 Roma tomatoes, finely chopped 1 can organic black beans, drained 2 tablespoons olive oil 2 teaspoons smoked paprika 2 teaspoons cumin Generous sea salt and pepper 1 clove garlic mashed
half small onion diced Zest of ½-1 lime Juice of ½-1 lime (to your taste) 1 bag of UTZ brown rice chips (I used the tortilla look alike one for this one but they have a scoot able version who works awesome in case you make this as a dip)
TOPPINGS
Good quality reduced fat Cheddar, Monterrey Jack, Queso quesadilla and Asadero Small handful of black olives Small handful of cilantro 1 or 2 limes, chopped Chopped green or red peppers
handful of shredded carrots
handful of pickled jalapenos
2 fresh Roma tomatoes cut in bite pieces Sour cream (optional) Avocado in slices or chunks
METHOD
1. Preheat the oven to 250f degrees
2. In a medium saucepan, add the olive oil, chopped Roma tomatoes, sea salt, pepper, onion, lime zest and spices, and cook over a medium heat until the tomatoes begin to lose their shape and become saucy. You can add a splash of water if you feel it’s necessary.
3. Add the beans to the mix, and stir well to combine. Add the garlic, lime juice, continuing to stir. Leave the mix to cook for an additional 5-10 minutes.
4. While the beans are cooking, arrange your brown rice chips in a casserole dish (should be called nacho dish ammirite) and begin to sort out your toppings. Cheese is the only strictly necessary topping here (but you can use vegan cheeses if you prefer) – use whatever you enjoy, because nachos are made to be enjoyed.
5. Take the beans off the heat and pour them over the centre of your assembled chips. Top this with a generous amount of freshly grated cheeses and pop in the oven for about 10-15 minutes. Keep watching them, chips are fragile entities and nothing is worst than burnt nachos. (except pop corn, the smell lingers in your place for ever, agh!)
6. Once the cheese is super melt, take them out of the oven, and top with your preferred choice of toppings. (If you want to try mine use my list of toppings for this ones) Drizzle some lime at the very end and put a little bit of fresh cilantro for a very summery fresh flavor!
Enjoy it!
