A HIP Recipe From HIP Owner, Christine Crivello:
After having a bout with the flu last week, I was craving Mexican by the time I was feeling better. Instead of going out to dinner my fiancé and I attempted to make our own homemade Mexican Nachos. They were guiltless, clean and delicious.
First we started with easy chicken crock-pot tacos from Valerie’s Kitchen.
Then we made homemade pinto beans. I will never buy store bought beans and talk about economical. We could have feed a family of 10 with the 2-pound bag of dry pinto beans we used for $2.75. Needless to say this was completely unnecessary for the two of us and we have been eating beans for the past few nights. Here is the recipe we used. These took more then an hour to soak up all the water so definitely make ahead of time. I think we had ours simmering about 5 hours. These are worth the wait – trust me!
Now for the best part – clean corn tortilla chips. We are huge fans of Food for Life products especially these sprouted corn tortillas. The finished product is honestly just as good as full fat greasy tortilla chip. 2 tortillas are 1 serving (120 calories) and plenty for one person. Coat each side lightly with a little Olive Oil the cut in half three times to make triangles. Lay them all out on a baking sheet and add a little sea salt. Bake at 350 for 15 minutes and you have perfectly crispy chips.
Clean toppings are endless for Nachos. You could do chopped white onions, cilantro, tomatoes, homemade guacamole, clean salsas and hot sauce. Layer everything on top of the chips then add clean cheese. I used some raw milk feta on mine and Dave used Pepper Jack. Put in the oven for a couple minutes to melt clean cheese and enjoy.
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