Happy {almost} Cinco de Mayo!
Josh and I are on our Babymoon {so excited!} in Vermont, so I’m afraid this post is getting to you a little later than I intended, but I’m hoping there are a few of you out there still searching for the right Cinco de Mayo recipe, and this might be the perfect thing!
In truth, I was struggling to figure out what I wanted to make for this celebration, knowing I love Mexican food, but struggling to narrow down the options. Fortunately Food Should Taste Good contacted me to see if I’d be interested in trying some of their products and sharing my feedback with my readers. With exactly zero hesitation, I quickly replied that I would love for them to send me whatever they had in mind and I would happily incorporate it into a recipe to share with each of you.
Healthy free food delivered to my doorstep is something I can totally get used to! And while I’ve seen their products in grocery stores all over the place and even tried their multigrain and sweet potato tortilla chips, it was so much fun to open a large box of several varieties, including Jalapeno, Blue Corn, Guacamole, Cantina, Lime, and Multigrain. And while we haven’t tried them all, everything we have tried has been incredibly tasty, Josh especially liked the Jalapeno chips.
What I love about this company is their commitment to create food made from high quality ingredients. Each of their chip varieties are gluten-free, cholesterol free, and have zero grams trans fats. They are also certified Kosher and many varieties are certified vegan. And truthfully, while I love each of the things listed above, what hooks me is their simplicity of ingredients, all of which I can pronounce and am familiar with, and their lack of unnecessary additives, chemicals, and preservatives.
We certainly make an effort to eat meals full of nutritious ingredients, whole foods, lean protein and organic produce, but the truth is we still enjoy a balance of snacks and treats. And balance is something that’s really important to me, especially with a little one on the way. So companies like Food Should Taste Good and so many others that are really starting to focus on clean, high quality ingredients make things so much easier to have the best of both worlds. If you haven’t tried these tortilla chips, I highly suggest you pick up a bag on your way home, along with the rest of the ingredients listed below and give these vegetarian nachos a try!
These Vegetarian Quinoa and Black Bean Nachos embody everything I love about Mexican food – flavorful seasonings, crunchy tortilla chips, fresh veggies, creamy avocado, and bold cilantro – all atop a warm textured “meat” mixture of some sort. And for those of you meat-lovers out there, I’m going to go out on a limb here and say “YOU WON’T MISS THE MEAT”! I realize those of us vegetarian-creating-recipe-lovers likely claim that on a regular basis, but I really believe it this time.
Vegetarian Quinoa and Black Bean Nachos
Ingredients
- Food Should Taste Good Cantina or Guacamole Tortilla Chips
- 1 large bundle romaine lettuce chopped
- 1 cup dry quinoa cooked according to package directions
- 1 15 oz can black beans drained
- 1 cup whole kernel corn
- 1 1/2 tbsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp salsa
- 2 tbsp water
- TOPPINGS:
- avocado
- shredded cheese
- tomatoes chopped
- sour cream
- cilantro
Instructions
- Cook quinoa according to package directions (most call to rinse quinoa then add to small pan with 2 cups water, bring to a boil, then simmer for 15 minutes), once cooked, add to large sauce pan along with drained black beans and cork.
- Cook quinoa mixture over medium heat for 2-3 minutes, stirring to mix well.
- Add all spices (chili powder through black pepper) to sauce pan with water and salsa, stir to combine and cook for 5-7 minutes, stirring frequently until all ingredients are warmed through and seasonings are well blended.
- Layer plates with Food Should Taste Good tortilla chips, add a bed of chopped lettuce and quinoa taco “meat", then top with favorite fixings, we used shredded cheese, tomatoes, avocado, sour cream and cilantro.
- Enjoy!
Notes
Nutrition
