Nachos

Vegetarian nachos, anyway.   I don’t know about you, but if I’m going to the time and the trouble to cook meat, I want to eat meat…Not sprinkle little bits of it over nachos.   Nachos with beans instead of meat, however, are both filling and can be prepared in 5 minutes.  Ten tops.

Ingredients:

Tortilla chips – Enough to cover a dinner plate.  (I like Tostitos Restaurant-style for nachos.)
Refried beans – 1/2 can
Tomato – Half a small tomato, chopped.
Onion – 1/3 of a medium sized onion, chopped.
Avocado – 1/4 of a large avocado, cut into slivers.
Jalapeno – 1 jalapeno, chopped.
Cheddar & Jack cheese – 1/4 pound, (little more than a cup, maybe?) grated
Habanero cheddar – (About 3/4 of a cup?) finely grated.
Salsa to taste.   I like loads of salsa, and I like to mix the medium Sontava Organics salsa that I find at Costco with the super-hot D.L. Jardine’s Habanero salsa.

Cover a plate with the chips, and dab on the refried beans until you have a good layer.  Then sprinkle the chopped tomato, onion, jalapeno, and the silvered avocado evenly over top.   Cover with a thin layer of the cheddar and jack,and then cover that with a thin layer of the habanero cheddar. Stick it in the microwave for a minute and a half to two minutes, or until the cheese starts to get melty.   Pull it out, cover it with the salsa, and then back in the microwave for 30 to 45 seconds to warm the salsa, and finish melting the cheese.   Then, pull it out and enjoy!

Nachos

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