If you’re in search of an impromptu snack/small meal that will take care of afternoon hunger pains, then consider whipping up some homemade nachos with items already stocked in your kitchen.
Wine Pairing: Layer Cake Primitivo ’08
6 homemade style corn tortillas
Extra virgin olive oil
1 1/2 cups of organic black beans
1/2 cup grated sharp white cheddar cheese
1 cup of sweet corn
1 avocado, chopped
1 pint organic cherry tomatoes, halved
1 large shallot, minced
salt & pepper to taste
2 lemons, juiced
1 cup of cilantro
Slice tortillas into sections using a pizza wheel, and sauté in extra virgin olive oil until crispy on both sides. Transfer cooked tortilla “chips” onto a paper towel, and let rest for 15 minutes before assembling nachos.
Place beans in small sauce pan and cook on medium heat until warm. When ready to serve, add cheddar cheese and layer on cooled chips.
Combine cherry tomatoes, shallots, lemon juice, and salt & pepper, to resemble a pico de gallo salsa. Add chopped avocado, and layer on top of beans and chips. Top with corn and cilantro and serve.