One of my favorite types of food is Mexican food. I love cilantro and chilies. The bold flavors and savory cheeses are
amazing. I like the zesty flavors
without the smoking hot spices that many restaurants add to their food.
It’s also one of the easiest cuisines to make
vegetarian. This recipe is a very versatile
recipe and it can be modified in several ways. Meat can be added, Shrimp or
different veggies. You can also add rice
to it and roll into a burrito, deep fry as a Chimichanga or covered with
some red sauce and made into a play on an enchilada.
I do some simple things with my recipes to make them a bit better
for me. First, I only use white cheeses
or those without any artificial
colorings. Next, I try to buy
organics whenever I can. Not only does
it ensure that the product is Non-GMO
but it also takes care of the BPA that may be used in canned veggies.
At times buying organic can be
expensive, but when you weigh the costs of medical treatment and the amount of
food you need to eat to be comfortably sated, I believe it’s a fair exchange.
Ingredients
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| Photo Credit - Renee Olson |
1 Can Organic Re-fried Pinto Beans – I get my organic canned
veggies from Harris
Teeter
1 Can Organic Beans – I usually use Black Beans but I was out,
so I substituted Kidneys
1 Bag Organic Corn Chips – I get these from Target, they
sale Blue, White and Yellow
1 Block of Monterey Jack Cheese – You can use any cheese
here
4 Tablespoons of Sour Cream
½ Jar of Enchilada
Sauce
1 package of cream cheese
½ Teaspoon Chili
Powder - optional
Fresh Cilantro - optional
Fresh Jalapeno - optional
Fresh Onion - optional
Process
On medium/low heat add the package of cream cheese to the
pot and melt.
Grate the about 1 ½ cups of the cheese from the block and
set aside.
Add the sour cream to the cream cheese in the sauce pan.
Open the can of re-fried beans and add to the sauce pan.
 |
| Photo Credit - Renee Olson |
Add ½ of the enchilada sauce to the sauce pan.
Add ½ the grated cheese to the sauce pan.
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| Photo Credit - Renee Olson |
Once the mixture is melted, open the can of beans and add to
the mixture.
If needed use the rest of the sauce to thin.
After warmed through, add the optional items to taste.
Open the bag of chips and spread on a tray.
Spoon the “dip” over the top of the chips and sprinkle with
cheese.
Serve.
Sometimes when I make this I prefer instead of serving on a
plate as nachos, I leave the mixture in a bowl and use a dip.
Left overs can be stored in the fridge. I like to make Curry a lot, so I usually have
left over rice. Adding the rice to the
bean mixture and rolling in a flour tortilla is a great way to maintain a
meatless diet but also a way of getting the most out of your dollar.
Did you make this?
Have a variation on the recipe? Want
to share your own? Feel free to leave it in the comments or send me a message
and I’ll post it here.
Namaste & Blessed Be
Sosanna
)O(
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