We have a little Mexican restaurant we really enjoy.  We go there a lot, as in they know our names.  The bonus is they have outside dining so we can take the girls.

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They are such well behaved little girls.  They also like chips and salsa.  On the weekends we like to munch.  Sir Streusel doesn’t get to snack while he is traveling so we normally have one night while he is home that we ‘snack for supper.’  We love nachos so I thought I would try to recreate our favorite nachos from our little Mexican restaurant.


I have to say, when we go back to our little restaurant, we may not be ordering nachos.  These were soooooo good.  Sir Streusel said, “I just don’t see a reason to order these out anymore.  These are way better!”  Oh he gets me, he really gets me.1 Start with sauteing a pan of green pepper, red pepper and onion.  Once they are tender, remove to a bowl and set aside.


                            In the same pan, saute a can of black beans, cumin, oregano and garlic.


In a greased pan, layer chips, peppers and onion, beans, pepper jack cheese, and cheddar cheese. Repeat layers.  Sir Streusel wanted some chopped jalapeno on top of his nachos.  He likes things hot baby.


Bake at 350 degrees for 15- 20 minutes and this is what you have…..Restaurant worthy nachos!  Seriously, I would put these up against any restaurant any day.


The seasoning was spot on.  My nachos always seemed bland, not much flavor.  This time, sauteing the beans with spices was a hit!  Aren’t they beautiful?




You need these in your life, on your table, in your belly.  Heck, throw a flower in your hair and shake some maracas as you serve them.  Make it a party!!!  I promise, you will not order Nachos again in a restaurant…unless you are desperate….and hungry…..and have the need to shake some maracas!!!


Love ya,

Jody and Edna

  1. 1 green pepper-chopped
  2. 1 red pepper-chopped
  3. 1 onion-rough chopped
  4. 1 (15 oz.) can black beans-rinsed and washed
  5. 3 tsp canola oil
  6. 1 tsp minced garlic
  7. 1 tsp dried oregano
  8. 1 tsp ground cumin
  9. 6-7 cups tortilla chips
  10. 8 oz. pepper jack cheese-shredded
  11. 8 oz. cheddar cheese-shredded
  12. Optional: sour cream, jalapenos, cilantro, green onions
  1. In a large skillet, saute peppers and onions in 2 tsp canola oil until tender. Transfer to a bowl, set aside.
  2. In the same skillet, add remaining 1 tsp canola oil, and saute beans with garlic, oregano and cumin until heated throughout.
  3. In a greased 13 x 9 dish, layer chips, peppers and onion, beans, and cheese.
  4. Repeat layers ending with cheese on top.
  5. Bake at 350 degrees for 15-20 minutes or until cheese is melted.
  6. Optional: Top with jalapenos, sour cream and/or cilantro
  1. Optional: top with sour cream, cilantro and/or jalapenos
Adventures with Edna


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