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Pantry staples make diner come together in a pinch

American-style nachos

Honestly, maybe you just need some junk food to close out the week. We just couldn't bring ourselves to cook and so American-style nachos it was. Are these chips high quality? Absolutely not. Are they the only corn chips we can easily get? Yep. If you're in the USA, you likely have access to much better tortilla chips that we can get at the supermarket, so bathe in that glory.

We had some homemade versions of normal store-bought ingredients so that's what you see here, but by all means, please use canned beans instead or use store-bought salsa instead. The reality is that we don't have easy access to high quality versions of these ingredients here in Berlin so we have to make them ourselves. You'll have leftover beans and salsa, which you could absolutely freeze for later use.

Serves 2

Ingredients

Salsa

6 fresh red chiles

2 red tomatoes

1/4 white onion

1 tbsp olive oil

salt

Pinto beans

500g dried pinto beans, soaked overnight

1/2 onion, peeled

3 cloves garlic, peeled

salt

Assembly

100g tortilla chips

1/4 cup pinto beans (recipe above)

1/3 cup shredded gouda

1/2 avocado, diced

1/3 cup sour cream

1 tomato, diced

2 tbsp pickled jalapeños

Recipe

STEP 1

To make the beans rinse the soaked beans and stick into a pot with a few inches of water above the beans. Toss in the onion and garlic into the pot. Bring to a boil and boil for 10-15 minutes. Then lower the heat and let simmer for 1-2 hours until the beans are fork tender. Season with salt. The beans will need more salt than you think.

STEP 2

For the salsa, place the fresh red chiles and 2 tomatoes into a large pot. Bring to a boil and cook them until their colors pop a bit. Drain, remove the stems on the chiles and place into a blender. Add a cup of water and the olive oil. Blend on high and then season with salt to taste. Pour back into the pot and heat on medium-low heat to meld the flavors.

STEP 3

Preheat the oven to 180°F fan forced (400°F). On a rimmed baking sheet, place the tortilla chips down. Top with dollops of the pinto beans and sprinkle the cheese over the top. Place in the oven until the cheese crisps up. Should be around 5-10 minutes.

STEP 4

Once you take the chips out of the oven, divide onto two plates. Top with the avocado, fresh tomato, pickled jalapeño, salsa, and sour cream.

More

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

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- Julia Feld