The concept behind my “lunch leftovers” is to show you how to create quick, easy meals by looking at foods that you have in your refrigerator. Today I had a friend over around lunch time and I wanted to make something that was fast, not heavy but still filling. Nachos are fast. This entire meal took about 15 minutes and was great. My friend told me that when she thinks of nachos she thinks of beef. I told her that when I think of nachos I think of beans. It is a great example of how expanding your culinary vocabulary creates more possibilities of healthy meals or snacks fast that you and your family will love! This idea started out because I noticed that I had leftover wild salmon in the refrigerator from the night before and I wanted to use it before it went bad. As I looked around the pantry I noticed that I had some organic corn chips, avocado and black beans. The idea was that limes and cumin are good flavors that go well with all my ingredients. My brain immediately thought about making some…Nachos.
I started out by sautéing diced onions with olive oil, cumin, coriander, cayenne pepper and salt. Once the onions were translucent, I was ready to add the black beans. I always have a can of black beans in my pantry because I love black beans and use them at least once per week. After they were heated all the way through, I mashed some of them to give them a texture like sauce to pour over the nachos. This process took about 6 minutes.
One of the things that I realized is that wild salmon does not reheat well so whenever I have some leftover I try to mix it with something else to be able to enjoy the flavor without it becoming tough. I decided to add the salmon to the black beans at the end of the cooking process. If you don’t have cooked salmon you can use canned wild salmon. It is another great pantry item to always have available in a pinch. I cut up the salmon into small pieces and added to the beans and cooked for another couple minutes until the salmon pieces were warm too. Finally, I squeezed some fresh lime juice over the top just to blend all the flavors. I turned off the heat and put the lid over the beans to keep them warm until I was ready to assemble my nachos.
Guacamole is one of my favorite treats and it takes about 3 minutes mash everything together. I love to add guacamole to everything and it is perfect with nachos. I didn’t have all the ingredients to make a traditional guacamole but it still worked. I saved some of the diced onions from the black beans to use in this. I mashed the avocados with diced onions, cumin, coriander, salt and lime juice. Done. Yummy.
My motto is how can i add one more vegetable to anything I make, so I cut up some lettuce to add to my plate. Finally I was ready to assemble everything. On a plate I add some corn chips that I heated in the oven for a few minutes. On top goes the black bean and salmon mixture covered with lettuce and guacamole. Oh… at the end I decided to add a few little pieces of goat cheese.
We were ready to eat. We ate our nachos in a crunchy silence. Silence is always a good sign for the cook to know people are enjoying the food. My girlfriend was pleasantly surprised at how the nice it all blended together. As always I am happy to show people a new way to prepare a favorite!
I don’t have exact measurements for a recipe because I was free handing it but I hope the story shows you how easy it is to make. Just keep tasting along the way to make sure the flavors are blended in the beans and the guacamole. I do have a recipe for guacamole in my book Daelicious! Recipes for vibrant living.
Dr. Daemon Jones