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Tuesday, March 26, 2013

Nachos with Kidney beans


1 (15 oz) can of kidney beans
2 tablespoon oil
2 green chilies or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
3/4 cup chopped tomato
 A few chopped cilantro leaves
2 teaspoon lemon juice
Cheddar cheese (vegetarian)
Salsa
Corn chips

To a pan on medium heat add 2 tablespoons of oil and chopped green chilies.
When the green chili starts to sizzles add the cumin powder, chopped tomatoes, saute it for about 2 minutes, add onion powder, garlic powder, paprika saute if for a few seconds, then add the drained kidney beans, cook for about a minute, add cilantro leaves, salt to taste and the fresh squeezed lemon juice, mix turn the heat off.

To assemble the nachos.  Spread some corn chips on a microwave-able plate.  Distribute the kidney beans topping on top of the corn chips.  Next distribute some salsa over the kidney beans.  Finally, distribute some cheddar cheese over the salsa and microwave until the cheese has melted.  It takes about 1 minute and 30 second.  Serves 1.

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