Meatless Monday - Nachos!

Nachos are probably one of our favorite meals and we have them far more often than I'm willing to admit.  The beauty of nachos is you can make them anyway you like and with all sorts of ingredients.  Kids always seem to love building them and they can be as tame or as spicy or as big or small as you like.

When we went gluten free I really appreciated how fast and filling an option they were for my growing guys and they appreciated piling their own ingredients as high as they could.  Nachos like these really don't need a recipe; they're simply blue corn tortilla chips layered (from the bottom up) with piping hot pinto beans, fire roasted veggies, pepper jack cheese, chopped cilantro, green onions, guacamole and salsa


I keep ingredients on hand - chips and canned beans in the pantry are staples.  In the fridge you almost always find shredded cheese and salsa.  Sliced jalapeños, queso dip, and left over grilled veggies are all good, too. The veggies I used were a mix of Trader Joe's Fire Roasted Peppers and Onions and the TJ's Roasted Corn.  The bags are usually right next to each other at our TJ's. The guacamole was made with ripe avocados, a splash of lime juice and a spoonful of salsa.

Here's how Joe likes to make his on the right - not terribly photogenic so I included the rock/paper/scissors/spock/lizard shirt. We do love his Think Geek shirts. =D Layers of nothing but chips and beans with extra layers of cheese to melt in to everything. The only thing that has changed over the years is the size of his plate - this one must have weighed two pounds. He prefers different veggies so he made his own and had them on the side.

To each his own and that's the beauty of Nachos!