Pizza Nachos

Pizza Nachos!

Pizza Nachos!

This is a quick and easy lunch or dinner. I have made this with black beans that I cooked and Randall beans from a jar (remember, no canned foods in this house.) The recipe turns out the same- YUMMY!

I’ll admit- the beans once pureed don’t look pretty. I’ll leave it at that. However, the taste is perfect and the recipe is easy, so that trumps the way black beans look pureed any day.

I don’t even remember how and why I created this. I just wanted more easy recipes for beans. Cooking dried beans and freezing them is very budget friendly. And I’m always trying to cut back that giant green eyed monster called our grocery budget.

Anyway, one day I randomly thought, why not throw some pizza sauce in with some beans, heat them up and pulverize them? That might make some tasty nachos.

And by golly, it did.

Here’s what we like to call “Pizza Nachos.”

Pizza Nachos:

Ingredients:

  • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
  • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
  • Tortilla Chips

Toppings:

  • Daiya Mozzarella Cheese Shreds
  • Sliced Green Olives
  • Chopped Tomatoes
  • Chopped Onions

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. On a plate, spread out your tortilla chips. Top with black bean mixture and Daiya cheese if using.
  4. Microwave for 30-45 seconds, or until the Daiya starts to melt.
  5. Add desired toppings.

(We like to add sliced green olives, tomatoes & chopped onions. The Huzz tops his nachos with salsa. I add extra pizza sauce on top of my nachos. SG prefers no sauce. Whatevs!)

The makings of a great meal.

The makings of a great meal.

Ready for Toppings

Ready for Toppings

Our favorite toppings for Pizza Nachos.

Our favorite toppings for Pizza Nachos.

Even SG cleans her plate when we have this for dinner.

Even SG cleans her plate when we have this for dinner.

I hope you enjoy these pizza nachos!

Arroz con Pollo (Chicken & Rice)

Arroz con pollo. Puerto Rican comfort food at its finest! I absolutely love digging into a bowl of this homemade goodness. I promise you will, too!

Before attempting this, I highly recommend purchasing a “caldero”. It’s what we use to make our Puerto Rican rice dishes. Click here to see the one I have.  It kind of felt like a rite of passage when my parents gave me my caldero.  I felt like an official grown up!

I also recommend making a homemade batch of sofrito (link below).  If you don’t want to make it homemade, Goya makes a jarred sofrito and jarred recaito.  I do not know if they are dairy and egg free, though, because I always make my own.  Either jarred version works in this recipe.  However, homemade sofrito is easy and always better!

Arroz con Pollo

Ingredients:

  • 1-2 raw chicken breasts cut into bite sized pieces
  • oregano
  • salt
  • pepper
  • onion powder
  • garlic powder
  • Adobo seasoning (I use the one with the red cap)
  • lemon juice
  • olive oil
  • 3 c uncooked white rice, rinsed
  • 2.5 c chicken broth
  • 6 oz tomato sauce
  • 3 cubes sofrito (click here for the sofrito recipe)
  • Lots of green olives
  • 2 Tbsp olive juice

Directions:

  1. Season chicken in a bowl with adobo, oregano, salt, pepper, garlic powder & onion powder. Add a drizzle of olive oil & a splash of lemon juice. Mix well.
  2. Heat the caldero to medium heat with a thin layer of olive oil. Add the seasoned chicken. Cook for maybe 1-2 minutes, stirring once or twice.
  3. Add the 3 cups of rinsed rice, chicken broth, sofrito cubes, olives, tomato sauce, olive juice and add a good sprinkle of garlic powder.  Stir.
  4. Bring to a boil. Stir. Cover. Reduce heat to medium low. Cook for 20 minutes. Use a pronged fork to stir the rice. If the rice is still hard, sprinkle a little water over it if needed and cook another 5 minutes.
  5. Serve with Black Beans (recipe coming soon)

NOTE: Do not use a spatula or spoon to stir the rice. It can make the rice mushy.

Arroz con Pollo topped with Puerto Rican style black beans

Arroz con Pollo Topped with Puerto Rican Style Black Beans

If it isn’t perfect the first time, keep trying and tweaking this recipe.  My mom actually doesn’t have a  written recipe.  It’s another taste and see recipe.  I have worked with her to get a basic written recipe (thanks Mom!) and I have tweaked it to work for us from there.

I hope you enjoy the sabor (flavor) of this Latin dish.