I love reading cookbooks and recipes in magazines .So whenever I get a hang of ingredients for any recipe that I bookmarked or wanted to try I would immediately go for it.
This weekend I had everything for this recipe that I made from Cooking light Magazine.My husband loved tortilla based recipes and always asked to make something with all the fresh ingredients specially avocados .So this recipe was a go go hit for him and my daughter.
This is my entry for CCChallenge .Let’s start the recipe.yum
Ingredients:
10-12 corn tortilla ,cut in wedges
1/2 cup Mexican blend cheese/cheddar cheese
1/2 cup avocado,chopped
1 tomato,diced
1 onion,chopped
1/4 cup quesco fresco,crumbled
1/4 cup cilantro,chopped
few lime wedges
taco seasoning as required
For beans:
1 tablespoon canola oil
2-3 garlic cloves,chopped
1 onion,chopped
1 zucchini,chopped
1/2 cup corn kernels
2 tablespoon jalapeno,chopped
1 can /14 oz black beans,drained & rinsed
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon kosher salt
Method:
Heat olive oil in a a pan .Add garlic and onions .Saute for few minutes until light brown in color.
Now add zucchini , corn kernels ,jalapeno , cumin powder ,paprika and salt. Mix well and cook until zucchini and corn are tender.
Add drained beans and cook for 2 minutes more.
In a pan , arrange a layer of tortilla wedges .Sprinle shredded mexican blend cheese and broil for 5 minutes or until cheese melts.
Top up the wedges with bean zucchini mixture ,avocado,onion,tomato,quesco fresco ,cilantro and lemon wedges.
Sprinkle taco seasoning and serve immediately.
Enjoy!!
Serve-4 Cooking time-30 minutes
Sending this recipe to CCC# 24: August — Week 5
Best regards,
Such a colorful, healthy and filling nachos. Dish looks so tempting.
Yummy and filling this dish is.
Looks fantastic Sapana!
So vibrant and colourful….am a fan of tortillas too!