Flying Mayan Nachos: Let the Revolution Begin

Gentle Readers, sometimes a snack eats like a meal. Today’s supper was going to be a pasta punt, but it turns out that the guests had punted pasta for lunch. Oops. This was going to be a review of the new Sweet Potato Tortilla Chips from Trader Joe’s, which are delish, but they became Flying Mayan Nachos.

Sweet Potato Tortilla Chips from Trader Joe's (at least the bag)

Sweet Potato Tortilla Chips from Trader Joe's (at least the bag)

Unfortunately, there aren’t many good pictures, because they were eaten too quickly. The infamous Complicated Veggie crew, with their variety of dislikes, ate it up. Score yet one more for The Practical Cook. Watch out picky eaters, I am coming to your town.

Flying Mayan Nachos Before (bottom left corner)

Flying Mayan Nachos Before (bottom left corner)

Flying Mayan Nachos (with Sweet Potato Alternative)

1/2 bag of Sweet Potato Tortilla Chips (or plain tortilla chips, or a mix)
1/2 cup cheese, grated, flavor of your choice (we went with white cheddar, which was on hand)
splash of olive oil
1/2 onion, diced medium
3 cloves garlic
salt and pepper to taste
1/2 teaspoon ground cumin
1 can black beans, thoroughly rinsed
1 medium tomato, cored and diced, juice and all
1 avocado, diced
(optional, if you’re using plain chips) 1 sweet potato, diced and steamed

1. Heat the oven to 400 degrees. Cover large pizza pan or baking sheet with foil, and cover with a layer of chips. Cover the chips with half the cheese. Bake for a few minutes in the oven, until cheese melts. Remove and set aside.

2. Meanwhile, in a medium saucepan, heat olive oil over a strong medium heat. Saute onion until it’s translucent, then add garlic. Season with salt and pepper and cumin. Stir and cook for 30 seconds. Add black beans and tomato. Stir and simmer for a few minutes, until flavors combine.

3. Pour bean mixture on top of the cheesey chips you’ve set aside. Top with sweet potatoes, if using, and remaining cheese. Bake for a few minutes, or until cheese melts.

4. Remove from oven and top with diced avocado. Serve with sour cream and salsa. Olé.

I made these just with the sweet potato chips this time, but will add a sweet potato to the mix next time. Wondering why I never thought of it before, as I adore the combo of black beans and sweet potato. The cumin ties it all together nicely. Feel free to top with pickled jalepeños if you like heat.

Flying Mayan Nachos After (utter destruction, all beans consumed)

Flying Mayan Nachos After (utter destruction, all beans consumed)

Are you a nacho fan? What do you put on yours? Comment below, I can hear the crickets people.

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Up next, Recipe Round-Up. An homage to the top 5 The Practical Cook recipes.

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6 Comments

Filed under Punt!, Recipes, Snacks

6 responses to “Flying Mayan Nachos: Let the Revolution Begin

  1. angela

    Nachos are a favorite when we get together with the extended fam, which is full of picky eaters. We start with a stack of 8″ metal cake pans, line each with foil, and everyone gets to build their own nachos. Happily accommodates the carnivores, vegetarians, and persnickety eaters. Plus the foil-lined pans means fewer dirty dishes!

    • The Practical Cook

      My friend, you have just entered TPC hall of fame. Wow, that is a brilliant idea, and I plan on poaching it promptly.

      Nacho buffet will be happening very very soon!!

      Thanks for sharing.

  2. Darcy

    This sounds delish. Will definitely put this on my list of stuff to make for a party!

    I always put pepperoncini on my nachos, because I think they are pretty much the best thing ever. Add some sundried tomatoes, kalamata olives, and of course, cheese, and I’m in nacho heaven.

    I totally thought of you last night because I made lamb kofta and it was so very good, and, if I may say so, might have even rivaled the excellent tastes of De Afghanan Kabob House. Served it with Orzo, Mint, and Feta-Stuffed Peppers and a cucumber yogurt sauce. I’m still thinking about it. I nearly burned my apartment down, but it was totally worth it.

    • The Practical Cook

      I feel a new recipe coming on: Greek Nachos. Swap black beans out with chickpeas and nacho chips for pita chips. Feta cheese. To the test kitchen!

      Love your ideas here! I’m fond of stretching the beans with sauteed mushrooms as well.

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