Tuesday, March 2, 2010


Yes, this is really what they're called. And, I can't believe I didn't post them the first time we made them about 8 months ago! These nachos are delicious, and in my opinion, a future family staple. They get you the protein and veggies you need in all of about 15 minutes!

Eight 6-inch corn tortillas
3 tablespoons extra-virgin olive oil
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
1 1/4-pound bunch broccoli, cut into small florets, stems peeled and thinly sliced
1 15-ounce can cannellini beans, rinsed
12 ounces cheddar cheese, shredded (about 3 cups)
Salsa verde (if desired)
1/4 cup plain low-fat Greek-style yogurt (if desired)
We add one sliced tomato as well...

Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment paper. On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper.

Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt.

*Thank you Rachael Ray.* :)


Mikaela said...

I wasn't sure if comments were working... apparently they are now!

Cory said...

Mikaela, you're killing me. In all the best, most delicious ways.