Colorful Veg for a Colorful Night

Saturdays are great. No, not the band the Saturdays, but the day itself is a wonderful day. You can either relax and be yourself or go out and have a ball, but at the end of the day whichever you choose to do you have fun right? Well this past Saturday much like most Saturdays, I spent it inside relaxing. And now you know how much of a boring person I really am.

I did however decide to spoil my sister. Both my parents went out to my uncle and aunts place for dinner so it was just Hanna and I, oh and of course Austin. Usually I make healthy food which Hanna is not all too interested in, so I thought to change it up Saturday by making healthy nachos with a chickpea Greek salad on the side. It probably should have been the nachos on the side, but really the salad was the side. And oh boy was it scrumptious. Everything was just so perfect and extra colorful. Just the way I like it.

Healthy Nachos


  • 1 bag tortilla chips
  • 1 ½ cups cheddar cheese
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 2 chili peppers, sliced
  • 1 can corn
  • 1 batch refried beans
    –          1 Tablespoon olive oil
    –          2 shallots, chopped
    –          2 cloves garlic, crushed
    –          1 can kidney beans, drained and rinsed
    –          1/3 cup water


  1. Place tin foil on tray and preheat oven to 375ᵒF (190ᵒC)

  2. Before nachos are made, make refried beans. Sauté shallots and garlic in oil in a pan then add kidney beans and water. Allow water to warm kidney beans thoroughly. Once warmed then place bean mixture in a bowl and mash with a potato masher.

  3. Spread tortilla chips on tin foil and sprinkle half the cheese on the chips. Spread the tomatoes over the cheese then add the avocados over the tomatoes, next add the corn and the refried beans.

  4. Spread other half of cheese on vegetables and top with sliced chili peppers.

  5. Place nachos in oven until cheese has melted, approximately ten minutes.

  6. Then enjoy!


Salad and NachosNow I know that does not look attractive at all, but Hanna thought I should take a photo, so of course I did.

Although it looks god awful, I know that it tasted amazing. Even when my mom came home she had a bite of the salad and enjoyed it as well.

The recipe for the salad is as follows:


  • 4 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 2 cloves garlic
  • 1 can chickpeas, rinsed and drained
  • 1 red onion, diced
  • 1 English cucumber, peeled and sliced
  • 1 bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 cauliflower, chopped
  • ½ cup feta, crumbled


  1. Combine all ingredients in a bowl and refrigerate.

  2. Once ready to eat remove and enjoy.

This was honestly a great meal. So delicious it seemed to be so wrong, but really it was so right. Completely healthy, well except for those chips. But a little starch never hurt anyone, right?

If you end up making one of the recipes above I hope you enjoy it! My little sister and I sure did! By the way, the original recipe for the nachos can be found here.

Buen provecho!

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