Eat Your Veggies

Avocados are delectably rich and creamy. They are an excellent addition to several dishes. And, confession time, I even like to eat them by scooping them spoonful by spoonful out of their skins. As I work on this blog entry, I am currently eating a good plate of bean nachos. They would be even better if I had remembered to pick up a couple of avocados.

KCSH69’s Nachos:

Layer tortilla chips onto a baking sheet. Scatter your favorite beans on top (I like pintos, but my husand likes black beans, so we often have both). Then add your favorite shredded cheese. Next add any veggies that do okay being baked, such as black olives, onions, strips of red pepper, etc. Add another layer of shredded cheese. If you want a lot or need to feed many people you can start the layers over again with a second layer of chips, followed by the beans, cheese and veggies.

Bake in the oven at 425 degrees for 10-20 minutes. The baking time depends on your oven. You should probably hang out nearby while they cook to keep checking their progress. You can always clean the kitchen while you wait (or more fun, have a Mexican beer).  Oh, wait, you’ve got to fix those avocados!

Okay, do that while you have the beer. Cut your avocado in half. Then remove the pit. If you want just sliced avocado on top of your nachos after they come out of the oven, then you will need to remove the peel of the avocado without messing up the avocado. This can get tricky if the avocado is really ripe and overly soft. If you can get your thumb or finger under the peel, then you can actually peel it off of the avocado. Once you have the avocado out of the peel, then slice the avocado halves.

When the nachos are ready, take them out of the oven. You can let people use a spatula to serve themselves from the nacho pan. Then, let everyone add the avocados, salsa and sour cream to taste.

The only thing better might be to use the avocados to make delicious guacamole, but that recipe will have to wait for another blog. Happy Nachoing!

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