Things in my kitchen don’t always go according to plan…
But that’s ok. I make the best of it 🙂
This weekend, I got together with the girls in my recipe group. We try to get together once a month for a night away from the boys and each month we pick a theme or category of foods. This month was Mexican. I made some black bean and avocado nachos since I knew a few ladies were bringing casserole type things. Everything was delicious! I even snagged some leftovers for the hubby. However, I was feeling a little guilty when I got home because my nachos didn’t transport well. The chips got soggy and the toppings slid all over the place. Since nachos are one of the hubby’s favorite foods, I thought I would recreate them for dinner this week.
But I wanted to kick them up a notch. I tossed some ideas around in my head and came up with homemade tortilla chips and extra black beans.
I decided to tackle the beans first. I know there are a lot of recipes out there for black bean hummus…but to me, it’s not hummus unless it includes chickpeas. Since I didn’t put any in mine, I’m calling it a spread. Here’s what I did:
I added some black beans to my mini food processor. Then I added some leftover spinach that I needed to use up, along with some tahini and cumin. I added some cilantro, a little olive oil, a little water and some cayenne pepper and voila!
I cooked the chicken and sliced the veggies before starting on the chips.
The hubby and I don’t really shop at Trader Joes, although I love it….it’s not that close to our house. But we were in the area this weekend and we popped in to look around. We came out with four things: a jar of spaghetti sauce that’s super low in sodium, some chicken sausages that were cheaper than the kind we normally buy, a package of orzo and these whole wheat tortillas. I bought the tortillas because they were lower in sodium than the kinds I can find at my grocery store as well…plus they have 4 grams of fiber and are low in sugar:
I decided to turn some of them into homemade tortilla chips. I sliced them into wedges, sprayed them lightly with cooking spray and popped them in the oven at 425. After 4 minutes, I flipped them over. Then things went downhill. They didn’t seem to be doing much so I bumped the temp up to 450 and after another 4 minutes, half of them looked like this:
I was bummed, but not to be deterred. I really wanted those homemade chips. So I salvaged the ones that I could:
I didn’t have enough to make the whole batch of nachos so I combined them with some blue corn chips. I put some of the black bean spread onto the homemade chips:
Then I added the veggies (mushrooms, onion, tomatoes, corn), black beans, chicken and cheese:
Bake until the cheese melts and THEN (this is important) add the avocados. I learned the hard way that putting avocados in the oven makes them turn brown. Which is fine, but then they don’t look as pretty 🙂
Ta-Da! Another easy dinner completed. Serve with salsa and the extra black bean spread. And some broccoli, if that’s how you roll.
My hubby is constantly complaining that I don’t put enough cheese on the nachos. I’m constantly telling him I’m doing my part to keep him healthy 🙂
So tell me, do you ever make your own tortilla chips?
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