I’ve been feeling uninspired in the kitchen lately. I know it’s a season of life and will pass, but it’s a tough one to get through. Making food for my family is something I gladly do everyday. I find joy and peace in my kitchen, but lately I have been feeling like a fish out of water, a little out of my element.
So I’ve been working hard to come up with creative and fun things to make that will get me out of this funk I’m in. Some of my foodspiration comes from our favorite foods at our favorite restaurants. One of these is an oversized, incredibly fresh, plate of delicious nachos. I was daydreaming about those nachos one afternoon, (yes, I daydream of food) and thought they could be just what I needed to mix things up around here.
Of course the point was to get my creative juices flowing, not to just make a copy of my favorite restaurant nachos. So I changed them to suit my tastes with what I had on hand. The result was just what I needed; some zing to my blah, and some zest to my funk.
Nachos are fun to begin with because they are so customizable. If I was feeling particularly gluttonous, I would drench them in a super cheesy sauce with as many toppings as the chips could handle. Or if I wanted something lighter, I might sprinkle them with shredded cheese and a few select toppings. The options are great and the time is little, so let’s get cooking!
These nachos combine jalapeño black beans, carnitas, white cheddar cheese, fresh pico de gallo, avocado, and cilantro lime sour cream. That’s a lot of words, but it packs the flavor to match. There isn’t an all-star flavor in the bunch, but rather they all complement and enhance each other. I do have to give props to the chips though. I used chips from a local business called Taco Works. They are perfect; thick enough to handle toppings, but not so thick that they are awkward to eat. If you haven’t already, find yourself a perfect chip too, and make these nachos!
- 1/2 bag of your favorite tortilla chips
- 14 oz black beans, partially drained
- 1 jalapeño chopped finely
- 1 t garlic, minced
- 1/2 t salt
- 1 1/2 c shredded carnitas
- 1-2 T olive oil
- 1 1/2 c white cheddar cheese, shredded
- avocado to taste
- pico de gallo to taste
- cilantro lime sour cream to taste (recipe below)
- 16 oz sour cream
- 1 c cilantro
- juice from 1 lime
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Sauté beans, jalapeño, and garlic until bubbling.
- Fry the carnitas in the olive oil until warm and parts of the meat crisp
- On the baking sheet, spread a layer of the beans. (This keeps the chips from sliding around and also give you some extra topping for any chips that didn’t get as much topping love.)
- Top with a few handfuls of chips, then sprinkle with 1/2 c of cheese, then 1/2 of the carnitas, a handful of drained pico de gallo, and 1/2 of the remaining beans.
- Repeat step 5, then top with the remaining 1/2 c cheese.
- Bake in oven for 10 minutes
- Top with avocado, pico de gallo, and cilantro lime sour cream.
- In a food processor, combine all ingredients and pulverize.