Nachos (Mexican Dish)

Nachos is one of the most widely eaten dishes in my home. What is it? Some sort of salad, a snack or something in between? My zesty nachos are comprised of Indian flavored kidney beans (rajma), spicy salsa, lots of vegetables and cheese arranged atop corn chips. It bursts of flavors and textures! Garnish it with spring onions and jalapenos to add a colorful layer of appeal to this tasty snack. You may use a variety of vegetables based on your preferences. I used green pepper, red pepper, spring onions, jalapenos, tomatoes and coriander leaves. If you like, you may also use olives, lettuce etc. Enjoy with some football in the fall!

Preparation Time: 20 minutes
Cooking Time: 25 minutes (15 minutes for beans and 10 minutes baking time)
Servings: 4

Ingredients:

• 1 bag of tortilla chips, 14.5 oz.

For Beans:

• 1 can red kidney beans, 19 oz.
• 1-1/2 tablespoons oil
• 1 small onion, chopped
• 1 small plum tomato, chopped
• 1 jalapeno, chopped
• 2 garlic cloves
• 1/2 teaspoon cumin powder
• 1 teaspoon red chili powder
• Salt, to taste

For Toppings:

• 2 tomatoes, chopped
• 2 to 3 jalapeños, sliced
• 1 small red onion, chopped
• 1 small green capsicum, chopped
• 1 red capsicum, chopped
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup spring onion, chopped
• 2 bags of mozzarella cheese (16 oz. each)

Directions:

1. To make the beans, heat oil on a pan and add the chopped onion. Sauté until medium brown. Then, add chopped garlic and jalapeño and sauté until it is tender. Lastly, add chopped tomatoes and when they are softened, add cumin powder, red chili powder and salt. Mix well.
2. Rinse and drain the kidney beans from the can (or rinse, soak and boil, if from a bag). Mix well and cook for another five minutes. Keep it aside.
3. Preheat the oven to 350 degrees
4. On a baking plate, arrange the tortilla chips/ corn chips. On the top of the chips, spread the cooked kidney beans first, then layered with half of the chopped veggies listed above. Put cheese on the top and then layer with other half veggies.
5. Put the chips with toppings inside the preheated oven and bake until cheese melts.
6. Serve hot with sides of Salsa, green hot Mexican (El Yucateco) sauce and fresh guacamole. (For Fresh Homemade Tomato Salsa check the recipe on my blog.)

Mexican Nacho Sandwich

For a small gathering or with family, create a nacho sandwich buffet by setting out all the ingredients noted below (add others, if desired) for a customized experience. Let the diner choose the toppings they like and you may make unique sandwiches for each person. In my family, we prepare them that way due to varying levels of spice and vegetable preferences. The sandwich is very easy to prepare once you have all the ingredients in front of you. Enjoy!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

Bread Preperation:

• 4 pieces of Italian bread (6" long)
• 1/4 cup olive oil
• 1/4 cup melted butter

For Beans:

• 2 cans of kidney beans
• 2 medium onions, chopped
• 3 small plum tomatoes, chopped
• 6 cloves garlic, minced
• 2 teaspoons red chilli powder
• 1/2 tablespoon cumin powder
• 3 tablespoons oil
• Salt to taste

Fillings:

• 4 tomatoes, sliced
• 2 onions, sliced
• 1 romaine lettuce
• 4 jalapeños, sliced
• 1-1/2 green capsicum, sliced
• 1-1/2 bags of Mexican cheese (16 oz.)
• 4 cups cheese 
• tortilla chips
• 3 cups of salsa (Fresh Homemade Tomato Salsa)

Directions:

1. Preheat the oven on 350 degrees.
2. First, we will cook the beans. Heat oil on a pan and add the onions. Sauté until medium brown. Then, add garlic and sauté for an additional 30 seconds. Add the crushed tomatoes. When they are softened, add red chilli powder, cumin powder and salt. Mix well and add the kidney beans. (drain and rinse the beans prior to adding.) Cover and cook for 4 to 5 minutes on medium heat.
3. Slit each bread horizontally into halves so you have 8 pieces. Scoop out the middle inner portion of the bread. It will look like a boat after. 
4. Mix the olive oil and butter and brush the bread with the mixture. After, toast the bread lightly in the oven and remove. 
5. Put the chips in a Ziplock bag and crush. 
6. Next, on the bread, spread the beans and add salsa on the top. Then, add the crushed nacho chips, shredded cheese and sliced jalapeños (to taste). Bake in the oven until the cheese is melted. 
7. Take it out of the oven and put atop the veggies of your choice: lettuce, tomatoes, onion, and green peppers. If you like a spicy sandwich, then sprinkle some hot sauce, preferably of the Mexican kind (i.e. El Yucateco).
8. Nacho sandwich is now ready to serve

Mexican Black Beans

The only thing my family loves more than Indian food is Mexican food. The primary ingredient in our meals is black beans, which you may eat with dips, salads or even burritos. A bowl of black beans with some rice, bread or greens is a meal in itself, but it is also a side dish to round out just about any meal.

Prep time: 15 minutes
Cooking time: 15 minutes
Serving: 4

Ingredients:

• 2 - 15 oz. cans of black beans, rinsed and drained (you can also use dry black beans after soaking in water for 6 hours and then cooking in a pressure cooker)
• 2 small onions diced. Set aside 1 tablespoon of diced onions for garnishing
• 4 cloves of garlic, minced
• 2 jalapenos, minced
• 2 tablespoons olive oil
• 2 1/2 teaspoon ground cumin powder
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped tomatoes (for garnishing)
• 2 tablespoons fresh chopped coriander leaves (for garnishing)
• 2 tablespoons fresh lime/lemon juice
• Salt to taste

Directions:

1. Place a skillet or pot over medium high heat.
2. Add oil and diced onions and cook for 4 to 5 minutes while stirring until soft.
3. Add minced garlic, jalapenos, salt and black pepper. Saute for 1 minute.
4. Add black beans and cumin powder. Stir for 3 to 4 minutes.
5. Transfer the beans into a bowl and squeeze fresh lemon juice on top.
6. Garnish with onions, tomatoes, and coriander leaves.
7. Serve with any Mexican meal.

Notes:

For Jains, omit onion and garlic. Instead you may use cabbage and one small seeded chopped tomato.

Baked Potato Nachos

Do you ever get tired of using corn tortilla chips for the base of your nachos? Try this baked potato nachos recipe and surprise everyone with the unique twist. This recipe became an instant favorite when I made it for my family. It is very easy to make and healthier than conventional nachos. This recipe is also perfect for game day. Give it a try!

Prep time: 20 minutes
Cooking time: 45 minutes
Servings: 4

Ingredients:

• 4 russet potatoes
• 2 tablespoon oil (olive or any oil)
• 1 small red onion (diced)
• 1 small green pepper (diced)
• 1 small red pepper (diced)
• 2 small seeded plum tomatoes (diced)
• 1/2 cup chopped green coriander leaves
• 2 jalapeños (sliced)
• 1/4 cup sliced green onions/ spring onions/ scallions
• 1 cup Mexican cheese (optional)
• 1/4 cup sliced black olives (optional)
• 1 teaspoon red chili powder 
• 1 teaspoon ground black pepper
• 1 avocado (diced)
• 8 to 10 corn tortilla chips for crunch
• Salt to taste 
• Salsa (check the recipe for salsa already on my blog)

For Black Beans:

• 1 15 oz. can of black beans - rinsed and drained
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 jalapeno (minced)
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lime/ lemon juice
• salt to taste

Directions:

1. Scrub, wash and pat dry potatoes. Cut into 1/4 inch thick slices with skin (do not peel the skin).
2. Preheat the oven to 425 degrees. Place potatoes in a bowl with oil, salt, black pepper and red chilli powder. Mix well to coat potatoes with oil and seasoning.
3. Transfer potatoes to a large baking sheet and spread in a single layer.
4. Bake for 30 minutes until golden brown.
5. To make the beans, place a skillet or pot over medium high stove. Add oil, onion and cook, while stirring, until soft.
6. Add minced garlic, jalapeño, salt,  black pepper and sauté for 1 minute.
7. Add black beans and cumin powder. Stir for few minutes ( 3 to 4 minutes).
8. Squeeze lemon juice on the beans and stir. The beans are now ready to serve.
9. Place the potatoes in a serving plate and top with cheese (optional). Bake longer to melt the cheese.
10. Top with the cooked black beans, diced tomatoes, green peppers, red peppers, green onions, avocado, Jalapeños, red onions and black olives (optional).
11. Garnish with coriander leaves, salsa and corn chips.
12. Serve immediately.

Notes:

You may also add sour cream and fresh guacamole on the nachos (check the recipe for fresh guacamole on my blog).

Healthy Mexican Lettuce Wraps

My family loves Mexican food, but sometimes it becomes too heavy. We decided to use lettuce as an alternative to taco shells. It is a full of protein and very little carbs. I know wrapping beans and veggies in lettuce probably doesn't sound like the most exciting way to serve it, but believe me you'll agree that tacos are all about fillings and toppings. Take away the taco shell, and you still got amazing flavors. When I made this dish my family just loved it, I hope my followers will like it too!


Prep time: 10 minutes
Cooking time: 15 minutes
Serving: 4

Ingredients:

For Black Beans:

• 1 15 oz. can black beans, rinsed and drained
• 1 small onion diced
• 2 cloves garlic minced
• 1 jalapeno minced
• 1 tablespoon olive oil
• 1 1/4 teaspoon ground cumin powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lime/lemon juice 
• Salt to taste

For Salad:

• 8 leaves of romaine lettuce
• 1 cup red onions diced
• 1 cup plum tomato diced
• 1 cup avocado diced
• 1/2 cup green capsicum
• 1/2 cup red capsicum
• 4 jalapeno sliced
• 1/2 cup spring onion
• 1/2 cup coriander leaves
• 4 teaspoon lime juice to sprinkle
• Black pepper and salt to taste
• 1/2 cup Mexican cheese (optional)

Directions :

1. To make beans place a skillet or pot over medium high, add oil, add diced onion, cook while stirring until soft
2. Add minced garlic, jalapeno, salt and black pepper, saute for 1 minute
3. Add black beans and cumin powder, stir for few minutes (3 to 4 minutes)
4. Squeeze the lemon juice on the top, stir and beans are ready to serve
5. Mix all the veggies in a bowl, add black pepper, salt and coriander leaves except lettuce
6. Place lettuce on a plate, in a center pile the beans mixture, lay on beans all the veggies. sprinkle the lemon juice and add fresh salsa on the top
7. Lettuce wrap is ready to serve

Notes:

You can also add fresh guacamole, sour cream and tofu.

For salsa check the out this Homemade fresh salsa. For Jain minus the onion and garlic, and still the taste will be yummy.

Easy Guacamole

Simple homemade guacamole, easy and full of flavor. Haas avocados make the perfect guacamole, because they are extra rich and creamy. All you need for guacamole is ripe avocados, salt, a little lime juice, chopped green coriander leaves, jalapeños, onions, tomatoes, capsicum and some seasoning.


Prep time: 10 minutes
Making time: 10 minutes
Serving: 4


Ingredients:

• 4 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 2 plum tomatoes, seeded and diced
• 2 jalapeño pepper, seeded and minced
• 1 small onion, diced
• 1/4 cup red capsicum, diced
• 1/4 cup green capsicum, diced 
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin/jeera powder
• 2 tablespoon chopped fresh green coriander leaves
• 1/2 teaspoon ground black pepper
• salt to taste (sea salt / kosher salt )

Directions:

1. In a large bowl place the scooped avocado pulp and lime juice, mix to coat
2. With fork mash the avocados, add salt, black pepper and cumin powder
3. Add diced tomatoes, onion, jalapeño, red and green capsicum, garlic and coriander leaves and mix lightly
4. Guacamole is ready to serve with chips or with any Mexican dish

Notes:

If you have a Mortar and Pestle, you can make and serve the guacamole in the mortar. For Jains, omit onion and garlic.

Fresh Homemade Tomato Salsa

This homemade salsa is very easy to make and it is very tasty. It goes great with your favorite chips and it gets better as the flavors blend. It's another family favorite! This salsa is amazing with summer freshness.



Prep time: 10 minutes
Serving: 4

Ingredients:

• 4 plum tomatoes (chopped)
• 1 medium red onion (peeled)
• 3 jalapeño peppers
• 2 clove garlic 
• 1/2 teaspoon ground cumin/jeera powder
• 1 teaspoon red chillie powder
• 1/2 cup fresh green coriander leaves
• 1/2 teaspoon ground black pepper
• 2 tablespoon of fresh lime or lemon juice
• Pinch of sugar to balance it out acidity 
• salt to taste

Directions:

1. Add all ingredients in a food processor
2. Pulse until desired consistency 
3. Serve in a bowl with chips or as a topping to your favorite Mexican dishes

  

Notes:

You can make it chunky or as smooth as you want. You can also adjust the heat by adding more or less jalapeño. For Jains, blend everything in the food processor minus onion and garlic. Add cooked corn and diced pineapple instead. Taste will be very good.