Lunch is one of those meals that I tend to struggle with. I spend most of my effort on breakfast and dinner, so lunch leaves me wondering why my family needs to eat so often and if it is really my turn to feed them again.
When my kids were smaller, I usually had leftovers from dinner that we could eat the next day and then we'd fill in the gaps with sandwiches, so I didn't have to think about it much. These days, I still have leftovers, but not enough to feed everyone, so I've been forced to think about lunch a bit more.
Being a homeschool mom and having children that do their best work in the morning, means that lunch can't take a lot of time to prepare. These nachos take about 15 minutes from start to finish and my children gobble them up.
For the basic recipe you'll need:
1 bag tortilla chips
1 can black beans
1 1/2 TBSP ground cumin
1-2 C Mexican cheese blend
Preheat oven to 425 degrees.
Cover the bottom of a
large jelly roll pan with tortilla chips (this may or may not take the entire bag).
Rinse and drain black beans, then put on top of the chips.
Sprinkle cumin over the beans and chips.
Top with cheese and bake 5 minutes.
Serve and enjoy!
To make a more balanced lunch, add diced peppers before baking, then serve with avocado and fresh salsa.
What's your favorite quick and easy lunch?
1 bag tortilla chips
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