Nacho Mother's Nachos

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

Ingredients: 

• 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

Optional toppings:

• Sour cream
• Diced tomatoes
• Elote or Taco Seasoning
• Avocado
• Cilantro 
• Jalapeno 

1. Dice red onion, garlic, and pepper to the size of your liking
2. Drain and wash black beans and set aside
3. Drain canned corn, set a bit of the juice aside
4. Heat your pan with the desired oil on medium heat.
5. Once hot, add onion, garlic, and pepper, cooking until soft and translucent.
6. 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.
7. Once fully cooked, remove from heat and sprinkle shredded cheese onto the pan. 
8. Cover the pan with a lid or foil until the cheese is melted. 
9. 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