I finally got this post together to share! I had a hankering for nachos during the Super Bowl a couple weeks ago, so I headed to Pinterest and found a recipe that didn’t require any grocery shopping. Here’s the pin I settled on, after much deliberation:
I had the whole dish to myself during the halftime show, and it was awesome… way more exciting than the game! The leftovers were great as taco filling the next day, too – win-win! Below is the recipe, slightly adapted from the original to accommodate what I had on hand.
Time: 15 minutes cook time
Cost: $5-10 but you probably have most of these ingredients on hand
Total Time: 50 min
Oven Temp: 400
1 tablespoon olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
1 can (14-ounce) diced tomatoes
1 can (15-ounce) black beans
1 bag (8-ounce) corn chips
1 cup grated cheddar cheese
1/2 cup sour cream
Preheat oven to 400 degrees F in a convection oven. Heat olive oil in medium frying pan. Saute the onion and garlic for about 5 minutes or until onion softens. Stir in the tomatoes and beans (undrained).
Bring mixture to a boil; reduce heat and simmer uncovered for 10 minutes, stirring constantly, until the mixture thickens slightly.
Place corn chips into an 8 x 8 baking dish (the original recipe calls for a large ovenproof plate). Spoon the bean mixture over chips, then sprinkle with cheese. Bake, uncovered, about 5-10 minutes or until cheese is melted. Serve topped with sour cream.
The only thing I might do differently next time is to use thinner tortilla chips instead of the thick corn chips, but it’s just a matter of preference.
I enjoyed this whole plate of nachos all to myself for the Super Bowl… my favorite part of the whole game hah! The next day, the mixture was great rolled up in tortillas!
The next time I want easy meatless nachos, this recipe will definitely be used again! And just for fun… nachos as a water color painting! (One of these days I might get tired of the Waterlogue app but it hasn’t happened yet… lucky you!)