Ultimate Vegetarian Nachos

We finally finalize our vegetarian nacho recipe. This week's nacho night is the best one yet. It's the addition of cilantro and the fresh ground cumin that makes the difference. What happened was that we were out of cumin and had to grind the seeds on the spot. Don't forget to put the ground cumin back to fridge because once they air dried, they are not that flavorful.

We love nacho night because it's actually a well balanced meal. You get vegetables, carbs, fat and protein. Well, maybe we need to work on portion control because it is still a lot of calories. You can probably use reduced fat version of the dairy products used here and low sodium corn tortilla chips.

As usual, I forgot to take picture. Use your imagination!

Viva la comida.

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INGREDIENTS

-for fresh salsa

1 serrano pepper
1 jalapeno pepper
1 pickled jalapeno pepper
1 tomato
1 clove garlic, minced
1/4 cup onion chopped medium size
2 tbs cilantro
1/2 lime
2 tbs pickle solution (from the jalapeno pepper pickle)
1 tsp fresh ground cumin
1/2 tsp paprika
salt
pepper


-for main assembly

40 corn tortilla chips
1 cup Mexican cheese blend (Monterey Jack, Mild Cheddar, Queso Blanco, Asadero)
1/2 cup black beans

-for finishing

cilantro
1/4 cup plain yogurt


DIRECTIONS

Heat oven to 400F
Mix all salsa ingredients together in a bowl
Cover a flat baking pan with some vegetable oil
Assemble tortilla chips on the pan
Pour salsa over the chips
Distribute black beans and cheese over the chips and salsa
Bake for 15 minutes
Take it out and cool down for a couple minutes
Distribute cilantro and yogurt on top