Happy Super Bowl Sunday! There may be a widening gulf between those who are glued to the TV for the game and those watching for the commercials — and perhaps a few hundred thousand middle-aged NSYNC fans tuning in for a glimpse of Justin Timberlake at halftime — but the thing that brings all of us together for the big game is … FOOD!
I’m still trying to decide what appetizer that K and I will bring to the party we’re attending, but if you’re hosting at home, let me suggest the corn and black bean nachos I made for my son this week. They’re fast, delicious, and easy to make new batches as the game progresses.
For a 5-6 serving batch, you’ll need one can of black beans, one can of corn, and a cup of instant white rice, 1.5 cups of shredded Mexican blend cheese, taco seasoning — and 30-40 tortilla chips of your choice. I prepared the chip topping in a small soup pot, first sauteing a clove or two of fresh garlic in olive oil. Then I added the drained black beans and corn, and taco seasoning for taste. I used about 3 T. of Old El Paso Original Taco Seasoning. I completed the mixture by adding 1 cup of water, bringing to a boil, and then adding the instant rice.
To create the nachos, layer the tortilla chips at the bottom of a foil lined pan or casserole dish and spread the corn, bean and rice mixture evenly over the chips. Top with the shredded cheese and bake at 350F until the cheese starts to brown.
Nachos are always best served right out of the oven, covered with your choice of toppings. I chose salad greens, salsa, and a bit more shredded cheese when the kid and I ate them on Friday.
He devoured them and so did I — and I’m sure your party guests would dive in, right after they declare their love for football, commercials, or perhaps even JT.
MyFitnessPal nutrition estimate: Makes 4 servings | 560 calories, 26g fat, 63g carb, 19g protein per serving
#FoodIsLove. Creating it allows me to bring joy & health to those important to me, including myself.