Have I ever said before that I love summer? Because if I haven’t that’s surprising. Summer is so great for so many reasons! And you know what one of those reasons is?
I can make nachos for lunch.
Just look at that blob of yogurt on the top! Mmmmm… 🙂
However delicious those nachos may look, however, they are not the ones I plan on sharing with you today! (Gasp!)
Those are mine and Brit’s usual, go-to nacho combination – black beans, salsa, avocado, hot peppers, sweet peppers, and Greek yogurt. Today at lunch Brit and I had just come in from a toasty little run, and we wanted something quick and a little salty. We had the multigrain Tostitos (though often we will make our own chips, these are much quicker!). We had the black beans. We had the peppers, salsa, jalapenos and yogurt. Unfortunately, we quickly realized we had no avocados! There was no way we could make black bean nachos without them, so we stood staring at our pantry for lunchtime inspiration.
I have come to realize that it is when we are forced to be creative and think outside the box, even if just a little, that awesome ideas are born. We wanted nachos, we knew that. We didn’t have avocados, but we did have a can of tuna. Forget Mexican-style nachos – fish nachos it is!
So yummy, so satisfying! Definitely just as delicious as the original nacho plate and no less healthy! I’ll even go as far to say that I didn’t miss the avocados (well, not too much anyways.) 😉
*All of these measurements are rough, remember with nachos, anything goes, you can put as much or as little of whatever you’d like on them! 🙂
Pesto-Tuna Nacho Plate
Total time: 5min
Store bought or home-made tortilla chips (enough to fill up the size plate you are using!)
1 can of tuna, in water (I prefer chunk, but flaked works too)
2 tbsp. basil pesto
1/2 c. chopped hot peppers
1/2 c. diced sweet peppers
1 tomato, chopped
1/4 c. fresh basil, chopped
1/8 c. fresh chives, chopped, or 1 tbsp. dried
1/2 c. shredded old cheddar cheese
1/2 c. hot salsa
1/4 c. Greek yogurt.
Assemble tortilla chips on your plate. Mix tuna with the pesto and disperse evenly across the plate. Top with hot peppers, sweet peppers, tomato, basil and chives. Spread the cheese evenly over top and broil in either the oven or a toaster oven for 3min or until the cheese has melted. Top with salsa and Greek yogurt and enjoy!
*Remember to put the salsa on AFTER the nachos are broiled. If it goes on before, you’ll end up with a pile of soggy chips! Gross!
Do you like nachos?
What are some of your favourite nacho toppings?