Nachos Redux

8 Jun

Nachos are quickly moving up the list to my favorite food. I reworked the steak nachos from Girls’ Night into a quick vegetarian version for a super satisfying supper. After a day of tennis with Tess, I definitely needed a hearty dinner. [That was a lot of alliteration.] I still had some of the steak leftover, but I don’t know. Maybe it comes from being a vegetarian for so many years, but there is something about meat – cooked or raw – that still kind of skeeves me out. I’ve also been reading The Omnivore’s Dilemma lately so that could also have contributed to my aversion.

Really, the only reason that I made the steak (which I just typed as stake…that probably says something about my stance on meat) was that I had bought it when I had a coupon – grass-fed organic beef ain’t cheap – and I needed to use it. I’ve been debating eating animal products for about a month now –  approximately the amount of time that I’ve been reading this book (I read it during my lunch at work, which may not be the ideal time to be reading a book about the source of my food and the ins and outs of its production). I’ve also read Veganist and Quantum Wellness in the last two months in addition to having Jonathan Safran Foer’s Eating Animals out from the library. I’ve been sort of obsessed, I guess.


[And, yeah, Kathy Freston looks a little deranged on the cover of the Veganist, but she did her research. I think Foer’s book is the best written of these three, but not everyone can be a brilliant novelist. If Kathy is good enough for Oprah, she’s good enough for me…or something like that. Ya-ya.]

Basically, I’ve become more conscientious about where my food, especially animal products, come from and more careful about what I’m eating – the third of a Hershey bar and slushie I had earlier aside, of course – nobody’s perfect. And I don’t know, something about the appearance of meat is kind of a turn off. Also, I’ve noticed that my tummy really doesn’t enjoy when I eat animal products, especially beef and pork; they all seem to irritate it to some degree, though (that damn psychic in NYC, who among many other things noted that my stomach was not happy with me (and it certainly wasn’t on that trip – I had to spend half of it in bed in agony) and although I didn’t need to adopt a completely vegan diet, I should lean (to use a Freston term) into it). Now, I’m not about to make a major life decision based on one palm reading – I would need several to make an informed decision [to be read in a sarcastic tone, obvi] – but I have noticed my tummy issue increase when I eat meat. Therefore, while I’m not abstaining completely, I am making an effort to eat humanely raised and killed meat and limit my consumption of it in general.

Thus, what I’ve been very longwindedly getting at is the über lecker vegetarian nachos that I concocted last night. These are even quicker and less work to assemble than the steak version from Friday.

What You’ll Need:

1 can of spicy fat-free refried beans (you could also mash a can of pinto beans with some cumin and chili pepper or even add one or two ancho chiles in adobo sauce)

1 can of black beans

1 green bell pepper, diced

1 red onion, diced

1 tomato, diced

shredded cheese (I used monterey jack and sharp cheddar again.)

tortilla chips

salsa, guac, sour cream for topping

Step by Step, ooh, Baby:

1. Dice your veggies and shred your cheese. While your doing that, let your oven heat up to 350.

2. Line a baking sheet with parchment paper. I cannot stress how much easier this will make your life. And you’ll get to dive face-first into your nachos even sooner when you don’t have to scrape and pry your cheesy nachos off of aluminum foil or the baking sheet.

3. Load up the parchment paper with tortilla chips – one or two handfuls.

3. Scoop and spread (as best you can) spoonfuls of the refried beans on top of the chips. Then, add on black beans, peppers, and onions. Top the whole thing with cheese.

4. Bake for 10-15 minutes or until the cheese is melted.

5. Finish the nachos with tomatoes, guac, salsa, sour cream…whatever your little heart desires.

6. Stuff your face. You should have enough toppings to make this for about six people.

My eyes were about twice the size of my stomach. I had to pack up the rest and eat it for lunch today after my run. Did I say eat? I meant inhaled. It absolutely didn’t matter that the chips were completely soggy. Everything else tasted good. However, even if it didn’t, I’m pretty sure I would have hoovered it anyway. After Jillian Michaels kicking my ass and running just over a mile and a half, I needed to refuel. Stat. And I have enough veggies and beans to make this about four more times.


4 Responses to “Nachos Redux”

  1. Diana June 8, 2011 at 7:05 am #

    Oh, Kim, I must say, I thoroughly enjoyed reading your intro and recipe!! Please continue doing this “blog”. It is just the “lift” and entertainment I need each day, not to mention how impressed I am at what a good cook you are and one who will experiment.

  2. Kat June 8, 2011 at 10:49 am #

    remember that tv show step by step? i bet they would have devoured these nachos!!

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