A delayed flight from Miami led to a very late night arrival in Annapolis, Maryland, early Sunday morning.  With a giant snow storm hitting the entire East Coast and thousands of flights being cancelled, I was happy to arrive… even at 2am! 

Not having slept much, Rob and I spent the day yesterday napping, watching the snow fall, eating and watching football by the fire!  We were in the mood for comfort food & NFL… so I whipped up some veggie nachos.  I began by sautéing frozen sweet corn & a fresh green pepper in olive oil, garlic, salt, pepper and lime juice.  Once cooked, I folded in a diced tomato. 

While the veggies were cooking, I assembled the nachos. The key to great nachos is making them in 2 or 3 layers, so even the bottom chips get the toppings!   On a baking sheet, I layered: 

• chips
• canned black beans
• jalapeno slices
• grated cheese

After 12 minutes in the oven, at 350F, I topped the nachos with the sautéed veggies and we ate them with fresh guacamole & sour cream. 

Adding veggies, beans & guacamole to nachos adds vitamins, minerals, protein, Omega-3 and Omega-6 fatty acids, fiber and flavor!  I love the combination of sweet corn and spicy jalapenos.  Rob and I were planning on having the nachos as an appetizer but we were so stuffed afterwards, they became our dinner instead!

Tonight Rob is making me a German dinner: Bratwurst & Knödel!  Pictures and recap tomorrow!