Kick Ass Black Bean Skillet Nachos

I feel like I’m getting on this train late, but have you noticed that pretty much anything can be baked in a well seasoned cast iron skillet?!

The idea is pure genius. I have an unreasonable amount of recipes bookmarked under “skillet meals” like this fun breakfast idea, this cookie and this monkey bread. People are freaking creative!

I’ve seen skillet nachos on blogs before, so I can not take credit for the genius behind this recipe, but I used what little knowledge I had about baking things with a skillet, threw some nacho fixings in a pan, and went to town.

There’s something about nachos that has me giddy. It must be the cheese, sour cream and salsa mixture with those salty tortilla chips…the other fixings are optional, but with the right ratio, this skillet recipe is deadly!

To make this, turn on your oven broiler. Using an 8″ cast iron skillet, place your tortilla chips across the bottom of your baking dish. Add the beans evenly across the chips, add the shredded cheese. Then add any extra toppings that you’d like to bake. I used sauteed onions, chopped green olives, and goats cheese.

Place your skillet in your oven and check frequently to make sure you don’t burn the cheese on top (it took me 5 minutes). Remove from heat, serve while hot and add your favorite cold toppings!

Heaven.

Black Bean Skillet Nachos
Serves 2
A Warm Vanilla Sugar Original

Ingredients:
2 Handfuls of good quality tortilla chips
1 can of black beans, drained and rinsed
3/4 cup shredded cheddar cheese
Nacho toppings to bake: jalapenos, chopped scallions, olives, corn, goats cheese and sauteed onions
Post oven toppings: avocado, salsa, sour cream, chopped tomatoes

Directions:
Turn on the broiler in your oven.

Using an 8″ cast iron skillet, place your tortilla chips across the bottom of your baking dish. Add the beans evenly across the chips, add the shredded cheese. Then add any extra toppings that you’d like to bake. I used sauteed onions, chopped green olives, and goats cheese.

Place your skillet in your oven and check frequently to make sure you don’t burn the cheese on top (it took me 5 minutes). Remove from heat, serve while hot and add your favorite cold toppings!

So easy, and so, so, delicious!

Huevos Rancheros Wraps

I have to tell you about this woman that lives on the first floor of my building. You see, I haven’t actually met her, but I HAVE met some of her cats. Well, kind of.

My parking space is just outside of this woman’s apartment and pretty much every day I can see a kitty sleeping in the window – it’s always such a pleasant surprise. Today I saw cat number 7. I am not kidding.

SEVEN cats! First I saw a short haired black kitty, then a long haired black kitty, then 4 more and then today I saw lucky cat number seven. A white fluffy kitty was sitting in the window. Is this allowed?? Who knew crazy cat women actually existed?? I’m here to tell you that they do. And am unsure if I need to call the pet shelter…but that’s another matter. On to these wraps!!

To begin, heat butter over medium high heat. Add eggs and fry until cooked through (I scrambled mine).

Mmmm….

Heat the tortillas in a frying pan.

Layer the black beans on the warm tortilla.

Add fried eggs and cheese.

Top it off with cheese, salsa, slices of avocado and cilantro. Be careful to leave room so you can wrap up your tortilla!

Enjoy!

Huevos Rancheros Wraps
Recipe taken from Eat Live Run
Serves 4

Ingredients:
4 large whole grain tortillas
8 eggs
1 avocado
1 15-oz can black beans, drained and rinsed
1 bunch cilantro, minced
Salsa
Vegetable oil to fry eggs

Directions:
Heat oil or butter over medium high heat. Add eggs and fry until cooked through (you can either scramble or keep the yolks whole).

Heat the tortillas, then layer black beans, fried eggs, salsa, slices of avocado and cilantro in each. Be careful to leave room so you can wrap up your tortilla!

To make a closed end wrap (like mine), fold both the right and the left edges over the filling and roll from the bottom. Then cut the wrap in half with a sharp knife and enjoy!

Wicked Good Tortilla Dip

This dip is a classic.

My Nanny has been making it for years, and I myself have been making it as a special treat for potlucks and parties since I was in high school. It’s simple, it’s easy, you dip tortilla chips in it….it makes me happy. To begin, just whip together cream cheese, sour cream, and mayonnaise, until there are no lump and put the mixture into a pan.

Add salsa.

Add grated cheddar cheese.

Chop up green pepper, green onion and tomato.

Now, thow it on top of the cheese with some chopped olives to make it pretty.

Don’t let your kitty dip her paws into it…and enjoy!

Tortilla Dip
Recipe taken from my awesome Nanny

Ingredients:
8 oz cream cheese
½ cup sour cream
¼ cup mayonnaise
1 cup salsa (I like medium spicy)
2 green onions (green parts), chopped
1/2 green pepper, chopped
5 green olives, pitted and chopped
1 tomato, diced
1 block of Cheddar or Marble Cheese, grated
Restaurant style tortilla chips

Directions:
Whip together cream cheese, sour cream, and mayonnaise, until there are no lumps and put in a pan
Add salsa on top
Add grated cheese
Add green onion, green pepper, olives, and tomato (you could also add red onion or chopped jalapeno if you wanted t spice it up).
Dip chips! I like to use multigrain Tostitos.

This dip can last for about 4 days in the refrigerator when covered in plastic wrap