Simplicity is always my goal with meals.
I find myself with lofty goals of complicated home-cooked meals only to fall back on old simple favorites. Not to be disappointed, but rather, inspired and satisfied with what I've come up with.
These vegan nachos are delicious, nutrient dense, simple, and quick to make. If you're like me and prep basics at the beginning of the week you'll already have rice and beans cooked and ready to go! If not, rice is simple to make and you can always use canned beans if the thought of doing it on your own is overwhelming (it took me years to finally get in the habit).
The beauty of these vegan nachos is that you can really dress them up any you like. Don't love radishes? Swap 'em for pumpkin seeds or more avocado. Add cilantro, more lime juice, or swap it out and toss in some ground turkey. This is a simple, quick base to which you can add or adjust pretty much anything!
Corn tortilla chips
1 cup sticky white rice
15oz cooked black beans (drained and rinsed if canned)
Juice of 1 lime
1 cup cherry tomatoes
2-3 thinly sliced radishes
1 avocado sliced
a handful of fresh cilantro
Cook the rice according to the package (I find adding 1/4 cup extra water makes the rice softer and thicker) and prep the beans.
Spread the chips out on a platter with enough space between so the toppings don't get too crowded.
Top with rice, beans, radishes, and lime juice.
Heat broiler on HIGH and place tomatoes on the top rack to broil for about 5 minutes (watch carefully!) or until they start to bubble and blacken a bit.
Add the tomatoes to the platter and top with the avocado and cilantro.