Hey y’all! I’ve been all over Dallas in January, teaching workshops on healthy eating. It’s been such a blast to talk to and learn from so many amazing women. Amy Johnson of Mrs. Plant in Texas and I got together and started a PlantPure Nation Pod in Frisco, Texas. At our first meeting, we taught members how to make green smoothies and mason jar salads.
Then I helped Amy with a Batch Cooking class where she taught how to prep a variety of ingredients and snacks to have on hand during a busy week. One of the recipes she showcased was this amazing queso (more on this later).
I also did a women’s health workshop with a local congregation and taught how to make three calcium-rich dishes for bone health: black bean soup, tofu scramble, and an asian rainbow salad – all oil-free and delicious!
Everyone loved the food and the kids were asking for seconds of the salad! I feel so blessed to be able to share my love and passion for healthy eating. And moreover I LOVE when the participants go on to make what I’ve taught:
How beautiful is that?!
Okay, but now January is over. Let’s be honest, we’re done fooling ourselves with our “resolutions”. Now, we can get back to REAL food…like nachos.
Sí señor! This weekend is the Superbowl and there is no room for the word “diet,” AM I RIGHT?! I want my nachos crunchy, drippy, and extra spicy: fully-loaded with all the mouth-blazing jalapeños I can get!
Well, good thing Amy taught me how to make her amazing queso. It’s so quick and easy – just toss everything in a blender, then heat. It’s cheesy and full of that bold Tex-Mex flavor that I simply adore. And can I let you in on a secret? Aly’s dad LOVES it! Any time he hears the word “vegan,” he makes a face. “That’s not real food,” he’ll say. But there’s three dishes of mine he can’t get enough of: my chocolate chip cookies, my kale avocado salad, and these nachos.
Alright so you know I was kidding about the diet thing right? C’mon, you know I’m not gonna let you off that easy! If you’re having nachos, they better be the most colorful nachos you’ve ever seen. Get in them greens, some blue corn tortilla chips, and red cabbage for extra crunch. Be creative and lose the guilt with these loaded nachos, perfect for your Superbowl party!
Get Mrs. Plant’s Incredible Queso Recipe HERE.
- 1 can black beans
- 1 chipotle pepper in adobo sauce, sliced*
- 1 clove garlic, minced
- 1 tbsp onion, diced
- 1 tsp cumin
- 1 cup water
- salt, to taste
- 1 recipe chipotle black beans (above)
- 1 recipe Mrs. Plant Queso (above)
- 2 tomatoes, diced
- 2 green onions, sliced
- 1/2 cup red cabbage, shredded
- 1/4 cup pickled jalapeños
- 4-6 sprigs cilantro, chopped
- 1 avocado, diced
- 1 16-oz bag organic blue corn tortilla chips**
- Tapatio hot sauce, to taste
- Drain and rinse beans. (You can reserve the liquid aquafaba for another recipe.) Add to a small pot over medium high heat.
- Add all bean ingredients except for water. Let cook until fragrant, then add water and use an immersion blender to roughly blend beans.
- Stir and let heat through until the edges bubble. Remove from heat.
- Spread out chips on a 9 x 12 oven-safe tray. Place tray in oven and THEN preheat the oven to 350F. When the oven reaches 350F, turn the oven off and remove tray of chips.
- Now's the fun part - assembling the nachos: First drizzle the hot bean mixture evenly over the chips. Then the warm queso.
- Next add the remaining ingredients in the following order: tomatoes, cabbage, green onions, jalapeños, avocado, and cilantro.
- Lastly add a few shakes of Tapatio hot sauce over the whole tray. Serve immediately!
- * - You can find this in a can in the Latin Foods section at any supermarket.
- ** - Use baked tortilla chips, rather than fried for a oil-free dish.
