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How I Tried To Revolutionize Sports Night

In search of healthy alternatives for kids on the go

(page 2 of 2)

 

Black Bean Nachos

1 cup cooked or canned black beans (see note below); or try leftover chicken

½ cup salsa

2 cups shredded cheese (Monterey Jack, Colby, or Cheddar)

4 cups tortilla chips

10-20 sprigs fresh cilantro, washed, dried, large stems removed, chopped

Optional: canned sliced jalapeno peppers

Sour cream or Greek yogurt

Fresh raw veggies, such as carrots, radishes, celery, cauliflower, with ranch dip

 

In a small saucepan, combine black beans and salsa and warm over low heat. Preheat oven to 425°. On an ovenproof serving platter, mound tortilla chips. Sprinkle half the cheese over chips.

Simmer salsa and beans until thickened and looking less watery. Spoon them over the chips and cheese, then top with remaining cheese. Bake 5 minutes, until cheese is melted and bubbly. Top with yogurt/sour cream, cilantro, additional salsa and optional jalapenos. Serve raw veggies on the side with ranch dip if desired.

Note: Inexpensive dried beans are easy to prepare. Rinse them in a colander and soak in water overnight. The next day, top off the water so there are about 2 inches above the beans. Add a bay leaf and an onion, peeled and cut in half. Over medium heat, bring to a boil, reduce heat to low, and simmer very slowly, an hour or more. Beans are done when the skin splits if you take one out of the water. Try this on a few, and also taste for texture. They should be creamy, not gritty or hard. Add salt to taste, and once they’ve cooled, use them or freeze them in their cooking water.

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