After you make my recipe for Black Beans, which is the national dish of Brazil, you can mix it up by turning one of your meals into nachos. You can be creative by adding whatever you find at your local farmers’ market and, of course avocado.

For this recipe, I combined Trader Joe’s Organic Blue Corn Chips with Garden of Eating Red Hot Blues then slathered them with the beans hot from the pot. I topped that with Organic White Cheddar Cheese also from TJ’s (if you’re a vegan then don’t or use TJ’s shredded Soy Cheese Blend) chopped green onions, tomato, arugula, cilantro micro greens (which are alleged to be more nutritious than the average green), avocado and a dollop of organic plain yogurt which is more akin to the crema used en todos las partes de Mexico than sour cream. (I know because I lived and schooled in Guadalajara in ’87 while playing Sign O’ The Times repeatedly on my cassette player).

You can also place the all topping ingredients in labeled bowls including crumbled Amy’s Kitchen Organic Sonoma Veggie Burger which allows your guests to tailor their meals to their unique tastes. I like this veggie burger in particular because it is soy and gluten free, yet still so flavorful.

Any foodie who believes Mexican food is strictly street food knows little about the cuisine – it is as diverse and varied as any other. Top everything with my to-die-for salsa or buy a quart from a local Mexican restaurant. !Buen Provecho!

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