I have this thing. I get totally hooked on a food and eat it everyday until I’m over it. It’s like the food version of a Taylor Swift song. I mean, when I was pregnant with Lila, I was half expecting her to come out looking like tomatoes, avocados and mangos on toast. I have so many girl dinners I have come up with that I want to share, but this one is fresh on my mind so I’m itching to share it with you.
Hippie Girl Skillet Nachos.
(A distant cousin of White Girl Hippie Fried Rice which, I promise, I will share soon)
I am no authority on mexican cuisine. My mother lived in Albuquerque, New Mexico growing up, but all that really translated to was my pure and timeless love of all things turquoise. I have no business telling you how to cook mexican food, but I’m going to anyway.
Check it. I cut up some eggplant and zucchini super small and seasoned it to taste like taco meat and put it all over these awesome gluten-free chips in a still-warm skillet. I sautéed sweet peppers and onions. I had soaked and cooked some black beans so I threw them on there. Threw on some homemade pickled jalapeno. Hit that baby with some cheese and cooked it for like 10 min.
I served it up with some sour cream, salsa, mango and lime juice and ate to my heart’s content. I loved it, loved it. Win.
I’ve made it more since I photographed it (I know, I have a problem) I’ve added a little quinoa, and even toasted coconut. It just is so good. You can make it with anything. You can even add meat or cook it on a big sheet tray if you need to feed more people who happen to not be hippie girls.
Real Talk: Here’s the thing. I share a lot of recipes that I am so excited about. Adorable cookies, delicious pastries and I bake a lot of bread. I just don’t want to be misleading. Yes, I eat A LOT and constantly. Mostly, though, I gorge myself on healthy stuff. I encourage that “diet” where you love what you eat, but also eat what will love your body back. That being said, treat yo self. These nachos are so good. In all the ways. It’s healthy, yummy and a little bit of a treat. Some days are just really long. Especially girl dinner days. My baby won’t sleep, my toddler can get pretty emotional (real quote from this week, “I just want to cry for a minute!”) and I can just find myself tired and hungry and weary at the end of the day and I just need to refuel my body and mind. Sometimes, that means eating peaches and water for dinner. Sometimes it means loading the kids in the stroller for an evening run to get them to sleep and get some air. Sometimes it means creating something new and exciting and so delicious. It seems so small, but when I give myself time and energy, it makes an impact.
Love yourself well, you so so so deserve it.
- 1/2 cup diced zucchini
- 1/2 cup diced eggplant
- 1/2 cup chopped onion
- 1/2 cup chopped sweet pepper
- 1/2 cup black beans
- 2 tsp ground cumin
- 1 tsp ground garlic powder
- 1 tsp chili powder
- 1 tsp oregano
- salt to taste
- jarred jalepenos (or fresh)
- 1 cup shredded cheese
- 2 cups hearty tortilla chips
- sour cream
- shredded lettuce or kale
- diced mangos
- fresh squeezed lime juice
- Preheat the oven to 450
- In your heated oiled cast iron skillet, saute the eggplant, zucchini and seasonings until tender and tasty. Remove and set aside.
- In the same skillet, sauté the peppers and onions until slightly tender. Remove and set aside.
- In the warm skillet, arrange your chips in layer on the bottom.
- Layer the zucchini and eggplant, then the peppers and onions, then the black beans, then the jalepenos, then cheese.
- Cook for 5-10 min, or until the cheese is all melted
- Add any desired toppings and serve right away
- You can add any toppings you would like. Avocado, vegan cheese, coconut, kale, whatever makes you happy....or should I say, Hippie.
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