Super Nachos

We've spent lots of time outside the past couple days. The kids love the new water table I got them. They don't want to come inside...but sometimes they need to come in and take a shower! I took these photos when they first started playing, but don't be fooled by their relative cleanliness. Within minutes, they were stripped down to nothing (because their clothes were soaking wet) and covered in mud and grass! It's amazing how filthy kids can get while they are playing in water, haha.

For dinner last night I made super nachos with my chickpea refried "beans" and they were awesome. Besides the beans, I layered them with avocado, black olives, lettuce, tomato, cheezy sauce, and salsa. Next time, I am going to make them even more super by adding scallions and pickled jalapenos. What are your favorite nacho toppings?

I'm looking forward to my first yoga class in awhile tonight. Love my little guys, but I also need some baby-free time to decompress. Hope you have a good night!

Chickpea "Refried Beans"

Happy Cinco de Mayo! How are you celebrating Mexico's victory over the French? This evening we might take the kids to a festival happening downtown, we'll see. Tony is still getting up to speed at his new job, so sometimes he has to stay late.

It appears to be turning into Recipe Week here at Busy Vegan Mama. First we had pho and cinnamon blondies, and today I have another recipe to share. But first, a little background.

Do you like bean burritos? Nachos with refried beans? Who doesn't? Me, until now. I'm allergic to beans. Taking a bite of the luscious, creamy frijoles refritos that are always served alongside veggie enchiladas would mean hours of regret. My throat closes up and I feel like I can't swallow, and my nose runs and my eyes water like crazy. Fun times.

Fortunately my body tolerates other types of legumes...like the wondrous chickpea. What can't chickpeas do? They can make a killer refried bean substitute, for one thing.  

Chickpea "Refried Beans"

1 15-oz can chickpeas, drained and rinsed

1/2 cup tomato sauce

2 garlic cloves, chopped

2 Tbsp. chopped parsley or cilantro

1 tsp. lemon juice

1 tsp. ground cumin

1/2 tsp. chili powder

1/4 tsp. salt

up to 1/4 tsp. cayenne pepper (optional, if not serving to kids)

Blend all ingredients in a food processor until creamy and smooth. Microwave for 40 seconds, just to warm it up a little. Serve as a dip, as a side with Mexican food, atop nachos, rolled up in burritos, or any other way you typically eat refried beans!

I adapted this from the delicious Almost-Instant Chickpea-Tomato Soup in Vegan on the Cheap, because every time I make it, I think, "This kinda tastes like refried beans!" If you have no problem with beans, you still might like my chickpea version. Just think of it as Cinco de Mayo hummus. Also, it's nearly fat-free, unlike traditional refritos. After my first bite, I was kicking myself for not thinking of it sooner. Hope you enjoy!