Tuesday, July 6, 2010

Black And Blue Nachos

When you use fresh produce, real cheese and whole-corn tortilla chips, nachos make for a surprisingly balanced meal. These black and blue nachos beat the crap out of nachos that rely on jarred salsa and gluey "cheeze sauce" for flavor. The bruise hues indicate plentiful antioxidants, with black beans leading the pack compared with other legumes.

I also love that these nachos are ready to eat in fifteen minutes, and if you're reasonably dexterous, you can broil them on aluminum foil and save yourself from dish-duty later. Who says you can't embrace your inner lazy person and still eat well?

10-Ingredient Black and Blue Nachos
Total Kitchen Time: 15 minutes. Serves 2.

2 large handfuls blue corn chips (corn, sunflower oil)
1/2 a can black beans, drained
1/3 cup hand-shredded jack or cheddar cheese (milk, cultures, enzymes)
2 roma tomatoes, chopped
1/2 an avocado, sliced
1/2 a jalapeno pepper, diced
1 Tbls. fresh cilantro

Arrange chips on aluminum foil and top with tomato, pepper, beans and cheese.

Broil 5 minutes or until cheese has melted and tomatoes are soft.

Transfer nachos to plate (or don't!) and top with avocado and torn cilantro.

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