When I am travelling for long periods of time, I make sure that I give myself a ‘rest’ day or evening, a couple of times a week. You may wonder why? When I am off gallivanting around the world having the time of my life? Well, gallivanting can be exhausting at times and when you get tired and exhausted you stop appreciating things, as well as running the risk of getting sick. And that is ok. It is ok to rest. And it is ok to have a bad day when you are travelling.
These little mini-breaks or ‘weekends’ in the middle of my trip help me keep my batteries running at full power. As you well know, a relaxing day in needs a relaxing yet, extremely satisfying meal to match. This recipe is perfect for that night in your hostel watching Netflix or reading your book, and in fact, it was invented on one such evening.
It was about 10 pm at night and my friend and me had finally decided that ‘no we weren’t going to go out… at all’ but almost as suddenly as we had made the decision we were starving. We were not going outside under any circumstances… it was cold and wet and we were in track pants. Magic had to happen – we raided our food supplies and brainstormed with the few ingredients we had… What we created was deliciousness on a plate.
Vegetarian nachos – great for one and leaves you with some leftover ingredients to whip it up again the next day. Or double the ingredients and have enough to share… if you are a sharing person.
The second time I made this I added in my two favourite salsa’s as well – just to add another level of deliciousness!
- 1/2 bag plain corn chips - $1.98
- Doritos Salsa (choose your heat level) - $2.75
- 1/2 can of black beans $3
- 1/2 diced red onion $0.60
- 1/2 chopped Capsicum $0.60
- 1/2 packet of taco seasoning $1.09
- 1/2 Zucchini $0.75
- 1/2 Carrot $0.45
- Cheese to melt $3.95
- Grate the zucchini and carrot, squeeze out the excess moisture either using a sieve or pad with kitchen paper
- Gently cook your onion until translucent in a large frying pan or pot
- Add in your black beans, capsicum, half of the tomato salsa and the taco seasoning.
- Add in the zucchini and carrot and leave to cook down for about 10 minutes on a low heat or until the zucchini and carrot have thinned and softened. (If it appears to be drying out add in some water)
- Place your corn chips on a plate (not plastic) then spoon over the mixture, then spoon over the remaining tomato salsa
- Add grated cheese on top then cook in the oven for about 6 minutes or until cheese is melted and golden
- Serve with Avocado Smash - http://www.thelitebackpacker.com/recipes/healthy-everyday-salsa
- Frying pan or pot
- Plate that isn't plastic
- Chopping board
- $13.82 for sharing or two serves total or $6.91 per serve (Australian Dollars)