Yesterday was my last day of work, but my transition to summer has been underway for a week.
The “official” final day of school was last week, and this week only the faculty met to wrap up and prepare for next year. These past few days, instead of hurrying every meal–yogurt during faculty meeting for breakfast, lukewarm leftovers while grading during lunch, and rushed dinner before John headed out to work–meals have slowed down.
In particular, breakfasts have become much slower. I’ve had time to prepare hot breakfast for John and myself every day this week. Left to his own devices, John will eat cereal for breakfast every day, so I love being able to prepare a nicer, more filling breakfast for him. As for me, a breakfast eaten while sitting at my dining room table, is the perfect way to start any day.
In just a little over two weeks I head to Mexico to,“Study culinary traditions in several regions of Mexico in order to teach our students about the intersection between food, culture, history and community in an effort to increase awareness of diversity at home and in our neighboring country.” I was generously awarded this Fund For Teachers fellowship two months ago, as I shared in my last blog post. I am beyond excited to have this once-in-a-lifetime opportunity, and I plan to share what we’re learning and cooking along the way, with many more details upon my return in July. I am excited to learn about my own cuisine and to connect it to all my instruction by teaching students Spanish and culture in an authentic way, while also dismantling misconceptions about Mexican food and Mexican culture.
One of the misconceptions that I often hear about Mexican food is that it takes a long time to prepare. This can be true; many meals can take hours (Chiles rellenos, I’m talking about you), but there are so many easy meals that I grew up eating at home. Today I’m going to share Princess Nachos with you. Princess Nachos are simply nachos topped with flowers, a delightful meal to fill that nacho craving while also being semi-healthy–and cute.
Beyond their beauty, Princess Nachos can be prepared in less than ten minutes (OK, OK, this depends on how epic your avocado and sour cream piping skills are but in theory, you could make them under ten minutes). And if you top these with a soft boiled egg, you could even have these for breakfast.
The process is incredibly simple. I like to think of this as a loose formula rather than a recipe. You start with chips for your base. You add your favorite green–spinach, arugula, and baby kale work well. Then you add some black beans. You can be fancy and cook these from scratch or you can just as easily use canned beans. Goya beans are my favorite canned beans because they are the most flavorful. Then you add cheese. If you want to go vegan, you could stop here but… nachos need to have cheese in my book. If you’re feeling extra fancy or breakfasty, you can add a soft boiled egg or two (these take 6-7 minutes to cook). Finally, you add the flowers. In my case I made three avocado roses, and I topped it all generously with chive blossoms for beauty + oniony crunch.
I made this meal for myself and my husband this week a few different times in under 15 minutes, less time if you make it less pretty, and each time my husband was amazed at the deliciousness and speed of this meal.
Try them out and let me know what you think!
Princess Nacho Bowl Recipe
Prep time: 10-15 minutes
- A handful of your favorite greens
- 1 cup of drained cooked beans, seasoned to taste
- A big handful of shredded cheese
- 1 whole avocado, sliced thinly
Optional, but highly encouraged toppings
- Chive blossoms
- Soft boiled eggs!
- Pickled Jalapeño peppers, and/or salsa
- Layer chips in baking sheet of choice.
- Top with greens, beans, and cheese.
- Broil at 400 degrees for 5 minutes or until cheese is blistering.
- Top with chive, avocado and sour cream flowers.