I told you guys that the suppers this week were going to be easy! And nachos has to be one of Parrish’s favorite easy meals.
But last night’s batch was out of this world delicious!
I started by rinsing a can of cannellini beans and then mixing the beans with a packet of Nueva Cocina taco seasoning and 1/4 cup water. Once coated, I let the beans soak for 10 minutes, then poured the mixture into a small baking dish and baked at 450 for 20 minutes.
While the beans baked, I sautéed thinly sliced onions. Once those finished I sautéed quartered cherry tomatoes with minced garlic until tender. While the tomatoes cooked, I chopped an avocado into bite size bites and then mixed with 1/4 cup cilantro minced, the juice of one lime, and a pinch of salt.
For the chips I used a combination of Utz Corn Tortilla Chips and Late July Sweet Potato Chips. I spread the chips out on a baking sheet and then covered them with a thin sprinkle of Cabot Extra Sharp Cheddar.
On top of the cheese goes your tender beans, caramelized onions, and tomatoes. Then top with a final sprinkling of cheese and bake in the 450 degree onion for 5-10 minutes or until the cheese has melted. Out of the oven, top with your avocado/cilantro mixture.
And just like that – You’re finished! Serve with plain 0% fat Greek yogurt and your favorite salsa.
You could change up this recipe in any way, and I could almost guarantee that it will be delicious! Chip + Cheese = delicious!
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