Wednesday, February 22, 2012

"Healthy" Nachos

For our Super Bowl nosh this year, I made nachos - "healthy" nachos. I put the word in quotes because you and I may well have completely different ideas of what constitutes "healthy." Basically, I added lots of veggies and swapped out meat for beans; additionally, I tried to use as little oil as possible when cooking the veg and beans. The result was delicious and filling.

Since they're vegetarian, they're completely appropriate to have for Ash Wednesday supper. :)

Veggie Nachos

tortilla chips or tostadas
refried black beans
sautéed or roasted vegetables (I used mushrooms, okra, and onion, but feel free to use whatever you have on hand - bell pepper, corn, fresh chiles, spinach, squash, etc.)
low-fat shredded cheese
chopped green onion
salsa, low-fat sour cream, guacamole

Preheat oven to 400F.

Spread black beans on individual tortilla chips or tostadas and arrange on a foil-lined baking sheet. Top each with a spoonful of vegetables and top with cheese and chopped green onion.

Bake until cheese is melted. Serve with salsa, sour cream, guacamole, whatever toppings float your boat.

Refried Black Beans

1/4 cup chopped onion
1 teaspoon olive oil
1 15oz can black beans, drained
1 4oz can chopped green chiles
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander seed
pinch cayenne
1 tablespoon fresh lime juice

In a medium saucepan over medium heat, cook onion in olive oil with a pinch of salt until softened. Add black beans and cook for 10 minutes, stirring frequently, so beans break up and become pasty. Stir in green chiles, paprika, cumin, coriander seed, and cayenne. Cook an additional 5 minutes, stirring frequently, until most of the beans have broken down. Remove from heat and stir in lime juice.

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