Nachos are a simple and easy dinner idea, especially for those hot summer nights – very little cooking time (thus heat!)…corn chips, beans or meat, cheese (goat or cheddar) and toppings – that’s it. Prep is uncomplicated. Use your judgement and preferences for quantities – adding more or less as you like – here’s what I used;

1 large bag organic corn chips – tortilla chips

1 can black beans or as I used 1.5 cups freshly cooked black beans

1 small onion

crumbled goat cheese (about one small log)

1 good handful finely chopped kale (about three – four handfuls before cutting and cooking)  

two good dashes of cumin

one good dash of chipotle

freshly chopped tomatoes

fresh cilantro or as I used, fresh basil – it was so good!

2-3 limes

salt and pepper to taste

What to do;

cook beans if necessary. partially rinse beans, reserving about 1/4 cup of cooking or can liquid.

chop onion and saute in olive oil or butter until translucent and or slightly browned. 

 

 

 

 

 

 

 

add chopped kale – saute quickly until it becomes emerald green.

 

 

 

 

 

 

 

 

 

 

add rinsed beans, tomatoes and spices.

heat beans through – add as much liquid as necessary to give it a slight ‘broth’ … adjust seasonings to taste.  Let flavor (simmer) for a short time.

Meanwhile, spread one layer of chips on cookie sheet.

Use slotted spoon to pour bean mixture onto chips (this way you’ll get enough ‘juice’ without the chips becoming soggy) – be generous.

Top with cheese and then another layer of chips, beans, and cheese

Place under broiler until cheese melts (a few minutes only)

Serve and top with salsa, sour cream, avocado and fresh lime juice.  Add a side salad and rice – dinner is served!

Substitute chicken or beef for beans and you have a meat eaters meal or mix it up and use beans and meat…instead of kale, swiss chard or spinach could be used (eat your greens) or omit all together … cheese is up to you. Great for lunch, parties, dinner or as an appetizer…Nachos – eat them up, yum!