You know those days when you’re completely exhausted, and cannot even fathom the thought of dinner? But then your stomach…your poor, neglected, hungry stomach growls loud enough to cause an avalanche on Mt. Everest, and inevitably you find yourself at the fridge.
Your shoulders sag as you realise all you have are a mix of complicated ingredients and some weird lump of Sunday’s leftovers that’s growing fur.
But then you remember that half eaten bag of tortilla chips in the pantry, and the can of black beans you forgot to use for enchiladas. As you set both on the counter, you recall your trip to the farmer’s market a few days ago for fresh herbs and veggies you planned on using for a salad.
With these four items spread in front of you, only one thought comes to mind.
Nachos.
But what about queso? You’re allergic to the gooey, melty stuff you have to smell every year at the annual Super Bowl party. And you simply can’t eat nachos without cheese…
Your eyes flash to the spice cabinet, hopeful to find the magical item to make the perfect nachos. As you open the door, light pours out, along with heavenly hymns as you see the nutritional yeast resting on a golden pedestal.
Okay, so that’s not exactly what happened. But when I’m hungry these hallucinations could quite possibly become reality.
It literally took 10 minutes to whip these babies up, and Ma and I could hardly take a breath between our bites of nachos. The queso was magical. Legit Harry Potter stuff. It tastes just as creamy and buttery as the cheese I used to eat when I was little. Maybe even better.
- A BUNCH of tortilla chips (I used Mission)
- 1 can cooked black beans
- 1 c. pico de gallo
- ¼ c. freshly chopped cilantro
- ½ avocado
- 1 Tbsp. lime juice
- 1 tsp. salt
- FOR THE QUESO
- ¼ c. flour (I used gluten free)
- ¼ c. nutritional yeast
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. cornstarch
- ½ tsp. garlic powder
- 2 Tbs. Earth Balance (vegan butter)
- 1 c. water
- Heat your black beans on low while you prepare queso.
- In a saucepan, whisk together the flour, yeast, paprika, salt, cornstarch and garlic powder.
- Add butter and water and heat to medium/high heat, whisking constantly.
- The 'cheese' will bubble and thicken, and that's when it's done.
- Time to arrange nachos!
- On a large plate, pour some tortilla chips in a flat (ish) manner. Pour a generous amount of beans across the chips, followed by pico, cilantro, and drizzle queso.
- Repeat until you have a tower of nachos.
- Top with guacamole (avocado + lime + salt)
- Serve to a very happy crowd.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Jesus said, “Let the little children come to me, and do not hinder them, for the kingdom of heaven belongs to such as these.”
Matthew 19:14
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