Black Bean and Corn Enchilada Nachos

How is it that some weeks my menu planning skills go completely out the window?  OK, so I take that back.  Maybe not completely out the window but rather altered considerably.  I go from having 6 strong meals and a leftover night to a Sunday night that sounds a little like this:

T: “Well, I was going to make eggplant…”
K: “Eggplant?” (scrunched face)
T: “Yeah, remember those pitas we made a few weeks ago? But the eggplant takes a while to cook…”
K: “Oh. (pause) I could really go for a burger.”

And so I totally sabotaged dinner that night and we ended up at the bar & grill down the street from the house; me with shrimp fajitas and him with a gigantic burger.  At least I finished my [98%] meatless month out strong.

Black Bean and Corn Enchilada Nachos

These black bean and corn enchilada nachos were born from a similar conversation.  I had planned to make tortillas for our originally-slated-on-the-menu enchiladas but a nap during a snowy afternoon this week got the best of me.  It felt gooood (minus the nightmare I had but that’s another story for another day).  So instead, I whipped out the bag of blue corn chips, made the filling from the enchilada recipe while the enchilada sauce simmered for a few minutes on the stove and we made enchilada nachos for dinner instead.  Who seriously would have thought that vegetarian nachos could be such a filling meal?  Together with the enchilada sauce I posted yesterday, these nachos can be borne from pantry staples in no time…and perhaps just in time for your anti-Super Bowl party or for the real thing Sunday night.  Either way, you can’t lose.