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Sunday, 24 April 2016

Nachos Supreme - topped with spicy sauteed veggies!

For my awesome brother Mike, who needs some variety and enhancing of his nachos in his nacho-eating life.  I put together all the toppings, with help from my kids, who then were thrilled they were able to assemble their own plates.  I was thoroughly shocked at the variety of toppings they added and ate!  I've found my kids love to help prep and cook food, and it makes them more likely to eat vegetables they otherwise might shy away from.   The addition of sauteed vegetables made with spices has been a wonderful addition to our tacos and nachos lately.  We were SO lucky to have found all the vegetables & locally made refried beans at the farmer's market. Yum! Enjoy!

The ten year old's fully loaded nachos!  Cheese, refried beans, sauteed veggies, tomatoes, avocados, green peppers, pea shoots, and alfalfa sprouts.

Nachos Supreme - topped with spicy sauteed veggies!

Saute over medium-high heat 4-5 minutes:
2 Tbsp olive oil
1-2 cups thinly sliced cabbage
1-2 cups thinly sliced kale
1 carrot, grated
1/2 onion, sliced

Add, then cook until desired vegetable crispiness/softness (approx. another 3-6 minutes):
1-2 tsp chili powder (add more for a spicier topping)
1-2 tsp cumin powder
1-2 tsp garlic powder
salt & pepper, to taste

While cooking the vegetables, warm tortilla chips topped with cheddar or mexican cheese blend in the oven at 375 F until melted, 3-5 minutes.

Serve tortilla chips onto plates and top with the following:
sauteed vegetables, from above
cheddar or mexican blend cheese
refried beans, warmed
pea shoots
alfalfa sprouts
diced tomatoes
diced green pepper
avocado (not local)

Served w/ cucumber & pears on the side just because the kids love them.
The 5 year old's nacho plate!  She ate it all - including all those wonderful vegetables - with a couple pieces of diced pear thrown in. 

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