Nachos

Chips:

• 12 GFCF Corn Tortillas
• Sea Salt

Preheat oven to 325 degrees. Pile up the tortillas into two stacks. Cut each stack in half, then in half again, then again. In other words, cut them into chip-shaped pieces. Place in a single layer on a large baking sheet, sprinkle with sea salt and bake for 12 minutes. Don’t let them get golden in color; in this case ‘golden’ equals ‘burnt tasting’.

Chili Beans

• 1 Tbsp Olive Oil
• 1 Onion, chopped
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• ¼ Tsp Sea Salt
• 1-15 oz Can of Diced or Crushed Fire-roasted Tomatoes
• 1-15 oz Can of Kidney Beans, drained and rinsed

Heat oil over medium heat in a large pan. Add onion and cook until translucent, or about 5 minutes. Stir in cumin, chili powder, and sea salt to combine well. Add tomatoes and beans. Raise heat to bring mixture to a bubble, then lower heat to gently simmer for ten minutes.

Corn and Cilantro Salsa

• 3/4 Cup Corn Niblets
• ½ Large Cucumber, chopped into small pieces
• 1/3 Cup Fresh Chopped Cilantro, packed
• 1 Tbsp Balsamic Vinegar
• ¼ Tsp Sea Salt

Combine all ingredients. Set aside.

Guacamole

• 1 Avocado
• ½ Tsp Balsamic Vinegar
• 1 Tbsp Lime Juice (about ½ lime)
• ¼ Tsp Sea Salt
• Ground Black Pepper, to taste

Mash all ingredients together with a fork until smooth.