Can we all just do a little happy dance in our living rooms/offices/beds(?!) because it is FRIIIII TO THE DAY.
Aaaaand I never thought I would get to say that.
This week has been exceptionally long and December and I are going to have a talk about that because we obviously got off on the wrong foot. But I bet you anything she will get her act together and the weekend will completely speed by until she forgets again on Monday ?.
Oh, Hey Debbie Downer. LEAVE.
It’s Friday and we are going to look at pictures of Nacho things today. Um, could life get more exciting than that?! There is something about nachos that just ALWAYS sounds good to me. Have we talked about this? I feel like we have. Probably because the main ingredient is cheese and anything cheese has me around its little finger in a heartbeat.
With health in mind a lot these days, I have been trying to enjoy my favorites with a little lighter twist and that just happens to be in the bowl form today.
Nacho musts for this bowl are homemade tortilla chips; yes you can do that and no, for real, they are SO easy. Refried beans in the me-version make an appearance that kicks the usual fattiness in the booty and leaves that spiced beany yumminess they always have! I am a total newbie to refried beans and they are not traditional style, but they taste so close to the original that I was totes cool with that. We good?
See that sauce on the top? It’s the very same sauce from my Fajita Steak Bowls! It plays tricks with my mind and covers each chip and veggie with creaminess and dare I say it takes the place of gobs of cheese?! No. Blasphemy. I won’t say that, but I will say I didn’t feel guilty after eating this bowl of colorful nachoness. That is how I will leave it!
Can I just be honest about pork with you guys right now? I haven’t mastered it. I just need to admit defeat temporarily and direct you to the gal that HAS mastered it, Lindsay, from Pinch of Yum. Do yourself a big favor and make her Super Easy Slow Cooker and use it with this bowl. The duo is a match made in heaven and will have you eating nacho mex bowls for the remainder of December.
Okay let’s get back to the fact that we can MAKE tortilla chips! These are super simple and become semi-healthy when you BAKE them instead of frying! Plus they still have that crunch and saltiness that we all crave ?.
Its FRIDAY guys…lets get our nacho on!!
- 1½ cups Super Easy Slow Cooker Pork
- 3 cups chopped spinach
- 1 green pepper (chopped)
- 1 onion (chopped)
- 1 tsp. olive oil
- 2 tomatoes diced
- 4 oz. shredded cheddar
- 1 can black beans (drained and rinsed)
- 3 tbsp. Greek yogurt (divided)
- 2 tbsp. canned diced green chilies
- ¼ tsp. Himalayan salt (or sea salt)
- ¼ tsp. cumin
- ¼ tsp. smoked paprika
- Fajita Sauce
- 10 yellow corn tortillas
- Olive oil spray
- Preheat oven to 400 degrees and slice corn tortillas in fourths with a pizza cutter, place each "chip" on a cooling rack that is placed on a cookie sheet and spray all tortillas with olive oil spray and salt. Bake for 5 mins, remove and flip each chip. Repeat spray and salt and return to oven for remaining 5 mins and set aside to cool.
- Meanwhile, chop green peppers and onion and add 1 tsp oil to non stick saute pan and allow to cook, stirring occasionally until tender (5-7mins). Remove from pan and set aside.
- Rinse and drain one can black beans and add beans to food processor. Reserve a fourth of the beans to stir in later. Add 2 tbsp Greek yogurt, spices and green chiles and pulse until combined and mostly smooth.
- Add mixture to nonstick pan, add remaining Greek yogurt and beans. Stir constantly until warm (1-2 mins).
- Prepare 3 bowls and divide spinach, pork, cooked peppers, cheese, tomatoes, and beans evenly among the bowls. Top with sauce if desired.