Upscale Veggie Nachos
YIELD Serves 2
This is most certainly a step up from your average nacho. The chips are about as local as you can get. The tortillas are homemade to start, so each hand fried chip is bursting with flavor. It was difficult to season the chips because the seasoning kept falling off, so I seasoned the beans instead. This also made more sense because the beans are a bit bland to start anyway.
I substituted adzuki beans for black beans for a bit of a different texture and flavor. Adzuki beans, in my humble opinion, are the most nutrient dense beans out there. In fact, these little guys contain some of the highest levels of protein and lowest levels of fat of any variety of beans. They also contain high levels of potassium, fiber, B vitamins, iron, zinc, and manganese. Adzuki beans promote regular bowel movements, are a good source of energy, and help lower cholesterol.
The nachos are not stacked and piled high with cheese. Rather, they are methodically presented individually. I saw a recipe similar to this on the Dan Ho Show and felt compelled to give it a try.
INGREDIENTS
| 4 | homemade tortillas |
| 1 cup | peanut oil |
| 1 cup | organic adzuki beans |
| Sea Salt to taste | |
| ¼ tsp | chili powder |
| ¼ tsp | cumin |
| 1 cup | local butter cheese, grated |
| ½ cup | scallions, chopped |
| Hot sauce of your choice to taste | |
| ½ cup | homemade crème fraiche |
PREPARATION:
- Cut each tortilla like you would a pie, into four slices.
- In a deep pot, heat up 3 inches of peanut oil to 350 degrees.
- Set aside a paper towel to place the tortillas on when they are fried.
- Add tortilla chips to the pot but be careful not to crowd the pot. Watch them carefully and flip after about a minute. When they are golden brown remove them from the heat with tongs. Place on paper towels.
- Season the beans with salt, chili powder, and cumin. Top the chips with beans.
- Top with cheese and melt under the broiler.
- Top each chip with a few scallions and hot sauce. Serve immediately.
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