“Our bodies have a remarkable ability to begin healing themselves if we simply stop doing what’s causing the problem.”
– Dr. Dean Ornish
Happy Cinco de Mayo!!!
I thought in spirit of the holiday, I would post a simple recipe that you can make if you are throwing a Cinco de Mayo party or if you are just feeling festive at home with your loved ones 🙂 It is really yummy and full of health-boosting properties.
Here is what you’ll need:
- one bag of organic corn chips (I used organic blue corn, but whatever you prefer works great! It is also quite simple to make your own, if you are up to it!)
- 1 tomato, chopped
- 1 jalapeño, seeded and diced
- 1/2 a red bell pepper, chopped
- 2 green onions, chopped
- 1 can of low-sodium black beans, rinsed and pat dry
- 3 tbls sliced black and/or green olives
Dips for the nachos:
- 1/2 cup of salsa, either store bought or homemade
- 1-2 avocados, roughly mashed
- 1/2 cup of sweet potato hummus, store bought or homemade. (I know this is not a traditional dip for nachos, but it tasted really yummy as a dip, it added some more nutrient-dense properties, and it visually simulated a traditional queso cheese dip or cheddar cheese).
- Preheat oven to 350 degrees.
- Line a baking tray with aluminium foil and put corn chips on the tray first.
- Sprinkle all of the ingredients over the corn chips (besides the items listed under “dips for the nachos”)
- Place in oven for about 8-10 mins.
- Allow to cool for a couple mins, top with desired dips and enjoy!
This works great as an appetizer before a Mexican food themed dinner, or just as a fun snack for a gathering with friends. And that’s all- so have fun and enjoy this really easy recipe packed with plant protein and vitamins 🙂
Nature is Sexy. Embrace it. Love it. Eat it. 🙂