Being a grown-up is complicated. There are some soul-deadeningly awful things about being an adult. You know. Having a job you can’t just call in sick from when all you want to do is watch a marathon of Dexter while eating a giant plate of nachos. Bills. Having to shop for groceries. Bills. Having to clean up and replace the broken glass from the light fixture in the bedroom. Bills. Mom, can you take care of me again?
Then again, there are great things about adulthood. Having a job with a real income and a discount on books (my favorite!). The ability to impulse buy pets (I do so love my betta fish.) Going to bed as late as I want. Being allowed to eat nachos for dinner if I want to.
Today was not so good. I hardly slept last night. Work was more than usually strenuous. I almost got hit by a car. Today was a nachos-for-dinner sort of day.
Ingredients (serves two as a meal, four as an appetizer)
half a bag of your favorite corn chips
1 15-ounce can of black beans
6 ounces cheddar or jack cheese
1/2 to 1 t kosher salt
1/2 to 1 t paprika
sliced jalapeño, optional
Preheat the oven to 350°F. Drain and rinse the beans. Pour them into the bowl of your handy dandy food processor and pulse away.
Add the paprika and a bit of salt to the beans and pulse a few seconds more to incorporate. Grate the cheese.
Line an 8 x 8 inch pan with tin foil and
arrange dump a layer of tortilla chips into it. Spoon dabs of black beans over the chips.
Sprinkle half the cheese over the beans-and-chips.
Repeat with another layer of chips, beans, and cheese. Toss on the jalapeños, if using. Bake for about 10 minutes, when a few chip edges are browning and the cheese is bubbling.
Shake a bit of salt and paprika over the top. Serve with the best nacho (in fact, best chip) dip ever: a bowl of New Mexican red chile, topped with a daub of sour cream, some fresh chopped cilantro, and the juice of half a lime.