Nachos from scratch with a spin! The name? Well, it is just fun to say. We eat these right off the tray (true family style), plus less dishes!
Ingredients
4 large avocados (peeled, pitted, and diced)
¼ bunch cilantro (chopped)
1 regular lime (juiced)
3 cloves garlic (peeled and pressed)
1 regular red onion (½ cut into half-moon slivers and ½ chopped)
4 regular green onions (chopped)
1 large tomato (chopped)
¼ cup plain unsweetened greek (or coconut) yogurt (optional topping)
¾ cup cheese (pepper jack or almond/tofu cheese)
1 15 oz can black beans (drained and rinsed)
1 3.8 oz can olives (sliced – drained and rinsed)
1 cup salsa (½ cup for guacamole and ½ as topping)
1 cup brown rice
1 package Ezekiel corn tortillas (cut into triangles)
Instructions
- Gather your ingredients and pre-heat oven to 350.
- Prepare rice as per package instructions.
- Cut your corn tortillas into small triangles, place on baking sheet and bake for 11-15 min (keep an eye on them, every oven is different). When done, set aside.
- Prepare guacamole – dice avocados, chop ½ cilantro & ½ red onion, peel garlic, and measure out salsa.
- Add all guacamole ingredients into large bowl (use garlic press for garlic) and mix well. Set aside.
- Prepare rice – cut lime in half and chop the other ½ of the cilantro. When rice is done cooking, put cilantro in and the juice from your lime. Stir well and set aside.
- Prepare remaining nacho toppings – grate cheese, dice tomato, chop green onion, slice (the remaining) ½ red onion, drain/rinse beans and olives.
- Place foil over baking sheet (will save cleaning later, plus if you have leftovers you can just wrap up).
- Place chips on baking sheet.
- Place rice on top of chips.
- Layer black beans, red onions, olives, tomatoes, and cheese.
- Bake in oven at 350 until cheese is melted (about 6-8 min).
- Remove top with guacamole, salsa, greek yogurt, and green onions.
- Serve with green salad.
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