Wellness In the Schools and PS 160Q
It has been almost a year since our last WITS (Wellness in the Schools) Cafe Day. We were excited to get back into the swing of things with our new partner school, PS160Q. Since the students most recently learned about beans in their WITS labs, we decided to roll with that ingredient theme. We decided to make a healthy version of nachos. We used black beans, rainbow slaw, and yogurt crema. Kimberly Vega – our creative Events Chef – plated each tasting artfully. The plating drew oohs and ahhs from teachers and students alike. Best of all it seemed like almost everyone was coming back for seconds!
Below is a recipe if you get that nacho craving at home but want to lighten it up for the spring and summer seasons ahead. You can make a short cut by simply adding one cup of jarred tomato salsa to the beans.
PS 160Q Black Bean Nachos for Wellness in the Schools
Yields approx. 4-6 servings
- 1/4 small red or white onion, diced
- 1/4 cup chopped cilantro
- 1/2 jalapeño, finely chopped
- Juice of one lime, divided in two
- 1 can black beans, strained
- 1 cup Greek yogurt
- 1/2 cup crumbled feta or queso fresco cheese
- 1 small bunch radishes, sliced (or in winter use one large watermelon radish for color)
- 1 cup purple cabbage, thinly sliced
- 6 cups of homemade or store bought tortilla chips, preferably whole grain or purple corn
Dice onion, tomato, cilantro and jalapeño for pico de gallo. Stir together with half the juice of the lime, salt, and pepper.
Heat the black beans in small sauce pan. Stir in salsa and allow to simmer for 3-4 minutes. Smash some of the beans with the back of the spoon.
Meanwhile stir together the greek yogurt, feta, other half of lime juice, salt, and pepper in small bowl.
Toss together sliced radishes and cabbage with salt for your rainbow slaw.
Assemble nachos: put chips on large tray or platter, dollop with warm black beans, top with rainbow slaw, drizzle with crema.
Feel free to add hot sauce or pickled jalapeños if you like it spicy 🙂