Red, White & Blue Nachos

Don’t wait another four years to make these red, white & blue nachos!  While this patriotic platter is a strong candidate for any gastronomical election, it can also make an appearance at a Fourth of July celebration or your next All-American Sunday potluck.

You’ll Need: 

1 bag blue corn tortilla chips

2 cups Monterrey Jack cheese (I used slices because it’s all I could find, but you could use shredded)

1 cup Pico de Gallo (store-bought, or make your own with tomatoes, cilantro, red onion, lime juice & jalapeno)

1 cup sour cream

1 lime

1 jalapeno, diced very small

1 can black beans

1 bunch cilantro

 

This is all about the construction, people.  Preheat your oven to 400 degrees and lay aluminum foil over a baking sheet (no mess!).  Spread your blue corn chips over the sheet pan and layer monterrey jack cheese on top.  Then spoon a tablespoon of black beans over each chip.  Yes, I know black beans are not red, white, or blue.  But what they are is delicious and full of protein.  Top with a sprinkle of cilantro and pop these in the oven for 6-8 minutes, until the cheese is bubbling.

While the cheese is warming up, combine your sour cream, juice of half a lime and half of the diced jalapeno.  Start stirring until…bam!  You just made Kicked Up Sour Cream.

Once the nachos are out of the oven, squeeze the other half of the lime over the whole thing.  Then top with your pico de gallo, jalapenos, cilantro & Kicked Up Sour Cream.

peace, love & snacks,

hungry texans

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cilantro-lime black beans

beware: these little beans may be low-maintenance, but they will steal the spotlight if served with anything short of spectacular.

You’ll need:

2 cans black beans

1 cup cilantro

2 limes

S & P, to taste

Cumin, to taste

 

simmer two cans of black beans in a saucepan.  you could use fresh beans, but when your roommate disappears to Costco for an afternoon and returns with several pallets of legumes, you’ll want to take the easy route.

roughly chop a handful of cilantro and add to the pot.

quarter two juicy limes, squeeze them into the beans, and add a couple quarters to the pot.

season with salt, pepper & cumin.  and then forget about them.  five minutes before serving, if needed, i’ll add a cup of veggie stock to get them happy again.

perfectly simple, protein-rich, and happy on the back burner.  those are our kind of beans!

xoxo,

hungrytexans