Locked & Loaded Nachos

I like to think of myself as a nacho artisan. I’ve come a long way from my microwave nacho days where I would take a humble bag of tortilla chips, some taco sauce from a jar, shredded cheese and zap it in the microwave. Years later I took my nacho game to the next level by topping my nachos with fresh tomatoes, a dollop of sour cream, sliced green onions and black olives. Today, I am proud to say I have reached new heights in my nacho career. Game-winning, crowd-roaring heights – just in time for the Super Bowl! I present to you my Locked & Loaded Nachos. Tortilla chips (from Whole Foods…I told you I was not messing around) are topped with the finest and freshest ingredients on this earth. Black beans pureed with sauteed fresh garlic and red onion and then hit with little bit of lime juice. Fresh tomatoes diced to perfection and mixed with jalapenos, red onions, vinegar and cilantro. Guac. And the finishing touch – sliced jalapenos and radishes. Oh and artfully piped sour cream. Does anyone know a skilled nacho conservator by the way?

 

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Locked & Loaded Nachos

Adapted from Bon Appetit

Black beans

  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 15 oz can of black beans, rinsed
  • 1/4 cup water
  • 2 tbsp lime juice
  • salt and pepper

Guac

  • 1 avocado
  • half a lime, juiced
  • 2 tbsp chopped red onion
  • salt and pepper
  • red pepper flakes to taste

Chips and assembly

  • sturdy tortilla chips
  • 1/2 cup shredded cheddar cheese
  • 1 jalapeno, thinly sliced
  • 3 radishes, thinly sliced
  • sour cream

Heat olive oil over medium heat and add in red onion and garlic. Saute for about 3 minutes until the onion is soft. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

Combine tomatoes, onion, jalapeño, cilantro and vinegar in a small bowl. Season with salt and pepper.

Combine avocado, lime juice, salt, pepper and red onion. Mix until smooth.

Preheat oven to 425. On a sheet pan, lay out your tortilla chips and top with dollops of the bean mixture and shredded cheese. Place in the oven for about 5 minutes until cheese is bubbly. Remove from the oven and top with guac, pico de gallo, sliced jalapenos, radishes, and a drizzle of sour cream. Devour. They’re insane.

Veggie Chili

This is a great recipe to make without much advance planning as most of the ingredients are already in your kitchen. A can of beans, a can of crushed tomatoes, a pepper,  some Morningstar crumblers (if you’re feeling rich, that shit’s expensive), some spices and before you know it you’re eating a bowl of chili. Lucky you.
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Veggie Chili

1 tbsp olive oil

1/2 cup of chopped onions

2 stalks of celery diced

3 cloves of garlic

1 bay leaf (what the heck do these guys do?)

1 package of Morningstar crumblers

1 green pepper

1 small can of corn

1 big azz can of crushed tomatoes

1 can of white beans

1/2 tsp cumin

1 tbsp chili powder

1/2 tsp red pepper flakes

salt and pepper

Heat the olive oil in a big soup pot and add the onions, bay leaf, cumin, red pepper flakes, and salt. Cook until onion is soft, then add green pepper, celery, garlic and cook for 5 more minutes. Add Morningstar crumblers, turn heat down and let it cook for another 5 minutes covered. Take the cover off and add your chili powder, can of tomatoes and white beans and bring to a boil. Lower hear and simmer for 35 minutes. Stir in corn and cook for another 5 minutes. Taste that shiz and adjust to your liking. I served with some shredded cheddar (the real kind not the money kind) and a dollop of sour cream or you could use Greek yogurt.