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:
canned black beans
After 12 minutes in the oven, at 350F, I topped the nachos with the sautéed veggies andwe 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!