It’s easy to eat your colors with this recipe.
Time: 20 minutes
There’s a reason college students are known for living off of ramen noodles and macaroni and cheese. With a busy schedule and active lifestyle, it’s hard to prioritize getting your vegetables in. Everyone knows the benefits of eating your colors, but it can be challenging with a limited budget and time. This recipe is great for when you’re seeking some flavor and ease on a weeknight.
Nacho Mother’s Nachos
Prep time: 10 minutes
Cook time: 10 minutes
- Teaspoon of oil
- One red, yellow, or orange pepper, diced
- ½ red onion, diced
- One clove of garlic, minced
- One can of corn
- One can of black beans, drained and washed
- 1 cup shredded cheddar or Mexican blend cheese
- Garlic Powder
- Onion Powder
- Sour cream
- Diced tomatoes
- Elote or Taco Seasoning
- Dice red onion, garlic, and pepper to the size of your liking
- Drain and wash black beans and set aside
- Drain canned corn, set a bit of the juice aside
- Heat your pan with the desired oil on medium heat.
- Once hot, add onion, garlic, and pepper, cooking until soft and translucent.
- Move the onion mixture to the side of the pan, and add in black beans and corn. Add the corn juice to the onion and pepper side.
- Once fully cooked, remove from heat and sprinkle shredded cheese onto the pan.
- Cover the pan with a lid or foil until the cheese is melted.
- Add optional toppings, and enjoy!
For more recipes and budget tips, visit Boynton Health's Student Nutrition Advocacy Collaborative (SNAC).
Written by: Gracie Kibort
Edited by: Domonique Green & Maurice Perkins
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