Sunday is the big Super Bowl game. And while I might not be the biggest football fan, I am a HUGE nacho fan. Don’t get me wrong, I enjoy football. I was raised on football. I was a cheerleader many of my grade school days. But my favorite part about the game, was always the snacks. Since I grew up allergic to cow dairy, I never got to eat the suspiciously orange cheese dip with nachos they served at my school games. But it always left me wishing I could partake in the experience. Enter goat cheese nachos. The creamy goat cheese goes so great with the black beans and olives. Topped with lime, cilantro and pure heavy sour cream, and it is a special treat. For corn free tortilla chips, I am so grateful for the Beanitos chips. These chips are made with brown rice and white beans and absolutely no corn or gluten.
What’s your favorite game day snack?
My other favorite football snack is our Old School French Onion Dip.
Cheers! And Go Falcons!!
Black Bean & Goat Cheese Nachos
Serves 4-6. (Unless you eat the whole pan to yourself… No judgements here.)
- 1 bag Beanitos chips
- 1 can black beans
- 1/2 cup sliced black olives
- 1 cup halved grape tomatoes
- 1 ripe avocado, cut into cubes
- 1 4 ounce log of goat cheese chevre
- 1 lime
- cilantro and sour cream to garnish
Preheat oven to Broil. On a large baking pan, layer chips followed by beans, goat cheese, and olives. Top with tomatoes. Broil on high for about 5 minutes. Until chips get a little crispy and the goat cheese starts to melt. Remove from heat. Let sit for 5 minutes to cool. Garnish with avocado, cilantro and sour cream.