Triscuit Nachos: When Jess Gets Creative

It is the scientist in me that wonders what kind of dish I can create by mixing certain kinds of foods and certain kinds of spices. Due to this, I make a lot of good, creative, unique dishes.

This is probably not one of them: Triscuit Nachos.


Ingredients: Low-fat Triscuits, Swiss Cheese, AWESOME frijoles negros (Cuban black beans), and Too-Simple Guacamole. Recipes for the latter two are post-scripted.

It was actually pretty delicious, although yeah, probably would've been better with actual tortillas and a different cheese. I'm not really posting about it so you can try it yourself, but just to let you know what happens when my crazy takes over in the kitchen. Big insight, yes?

The black beans you have to try, though.


---
Recipes

Frijoles Negros (rapidos) -- Cuban Black Beans (quick and easy)
(only slightly adapted from a recipe from Three Guys from Miami)

* 1 can of black beans (preferably Goya brand)
* 1/2 a large Spanish onion (white onion would work, too), chopped finely
* 1/2 a green bell pepper, chopped finely
* 1 teaspoon of garlic
* Olive oil
* 1 teaspoon cumin
* 1 tablespoon red wine vinegar
* 1 bay leaf
* Salt and pepper

1. Heat a pan, put a little bit of olive oil in (just enough for frying). Sauté the chopped onion and bell pepper until translucent, about 6 - 8 minutes.

2. Add the chopped garlic and sauté for about 2 or 3 more minutes.

3. Make a paste by taking about two medium spoonfuls of beans (and some of the liquid) and mashing them with the round end of the spoon.

4. To the onion/bell pepper/garlic, add the paste, the rest of the can of beans (with the liquid), the vinegar and the cumin. Mix.

5. Add the bay leaf, and salt and pepper to taste, then let simmer on low heat for about 10 - 15 minutes, or until the flavors are integrated enough for your tastes.

6. Enjoy!


Too-Simple Guacamole
Okay, all I did was mash up an avocado, add some garlic salt, some cilantro, some cumin, and mix. It was delicious, but I love avocado so much that I don't think it would've mattered what I put in. For a decent recipe, see Alton Brown's Guacamole -- it sounds tasty and easy. The reviews imply that the recipe should be varied to your tastes -- i.e., you like garlicky things? Add more garlic, etc.