This bowl of deliciousness is inspired by the movie Nacho Libre, which gets a lot of air time in my house. Jack Black plays Ignacio, a sad monk moonlighting as a Mexican Luchador who lives in a monastery, works in the orphanage and makes tasty salads for the children. For some reason, my kid loves the salad scene, and if that motivates him to eat his veggies – then sign me up, sister.
The glass bowl makes it pretty to look at.
Open 2 cans of corn. Dump 2 cans of corn. Open 2 cans of beans. Dump those. Chop romaine lettuce and layer that on….
You could just dice some tomatoes and dump those on. No judgement here. But I like to make a quick Pico de Gallo because I love cilantro and it makes me feel accomplished.
In a separate bowl, mix together:
4 Diced Tomatoes
3 Slices of Diced Red Onion
Handful of Chopped Cilantro
3 Tablespoons Lime Juice
1 Tablespoon Red Wine Vinegar
Salt and Pepper to taste
Mix well and toss that pretty little number on top of the lettuce layer.
Layer remaining Shredded Cheddar Cheese and 2 Cans of Diced Black Olives. Tastes great as is – or serve with Diced Bacon, Blue Cheese and Crumbled Nacho Chips on top.
Also – a delicious, ripe avocado was horribly and accidentally left out of the making of this dinner and I feel shame. Please don’t forget the avocado. Enjoy.
Nacho… for your viewing pleasure.
This is an original post for JerseyMomsBlog by Teicia, who feels proud to have fed her boys a healthy dinner that only took 20 minutes to prepare. Bam.