Today’s Lesson: Get Creative in the Kitchen
It’s Meatless Monday again, time to get creative and inspired in the kitchen. I love meatless meals because they always push me think outside the box. Far too often we lazily rely on meat to make up most of our meal, so when we go meatless it’s a chance to really play with different ideas.
What I love about these nachos is that they’re so flavorful, not even a T. Rex would miss the meat. And remember by going meatless for just one meal once a week, we can make a big impact or should I say a lot less of an impact on our planet. Animals take up lots of space and require many resources, so eating lower on the food chain puts less stress on our environment. The health benefits are also great, and let’s not forget that we’re using that creative part of our brain when we do something different. This meal was very filling and satisfying but if you think you might needs something extra, try adding some rice to this dish as well.
1 1/2 cups Monterey Jack or cheddar cheese
1 cup thawed frozen corn or fresh if you’ve got it
1 1/2 cups canned black beans rinsed
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1/2 chopped red onion
2 cloves of garlic minced
1/4 cup cilantro chopped
1 tbsp olive oil
1 tbsp red wine vineger
Preheat your oven to 350. In a large bowl mix together the beans, corn, onion, peppers, garlic, cilantro, lime, olive oil, red wine vinegar and salt and pepper to taste. Spread the tortilla chips out on a banking sheet lined with foil, and evenly spread the shredded cheese over the chips. Bake for about 10 min or until cheese is melted. When they come out just add the bean mixture to them, spreading it out over the chips with a spoon. Pick up the foil and transfer to a serving plate. Serve salsa, plain Greek yogurt (I use instead of sour cream), and guacamole on the side.