Well, things are well under way in the back to school front here at our house. Andrew started kindergarten this year, and is gone all day long – not returning home until 3 in the afternoon. Which, is a long day for a kindergartner if you ask me…it was just a half day when I went to school!
At any rate, my little man gets home and is hungry for a snack. And to buy myself some time to get dinner started, I’m always happy to oblige. I usually always have the ingredients for these quick and easy nachos on hand, and the boys always love them. Cheese is something our family can never get enough of – so I use two varieties in these nachos. A cheddar for that cheesy flavor, paired with a Monterey Jack for a nice cheesy gooeyness. And with the addition of black beans and a good veggie-hearty salsa, it’s a choice you can feel good about. Calcium, protein – two things my little ones need plenty of!
Supporting local dairy farmers is something I’m passionate about. Whether it’s the little independent dairy in my small town, or by looking for the Real Seal logo on dairy products when I’m shopping at the supermarket – I know that I’m supporting American cows, and that makes me smile. I can’t help but love those California cow commercials, can you? Get, get on the floor…
Black Bean & Cheese Nachos
4 cups tortilla chips
2/3 cup salsa
1 cup black beans, rinsed and drained
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese
Preheat oven to 450 degrees. Line a baking pan with aluminum foil (for easy cleanup).
Place tortilla chips onto baking pan in a single even layer. Using a spoon, evenly distribute salsa over tortilla chips. Sprinkle evenly with black beans and cheese.
Bake for about 3 minutes, until cheese melts and is bubbly. Serve immediately.
Source: inspired by my friend Lynn
Disclaimer: This post is sponsored by the good folks at Real Seal, and as always all thoughts are my own.
