Loaded Garden Nachos With Cilantro and Spinach

4 Servings
30 min

Cilantro and I have had a love-hate relationship for several years. I love to eat it but, as a gardener, struggled to grow it. It would last a few weeks then peter out by early summer. It took several years to figure out the secret to growing cilantro successfully. And I'm going to share it with you together with my one of my favorite recipes from the garden.

Cilantro. Love it or leave it? I’ve started it from seed in winter or bought it from a nursery in spring. I’ve planted it in sun, part-sun, part shade…and it always petered out when the hot summer temps arrived in NJ. Always.

Was it me? Do I just not get along with Cilantro?? I love the herb but had little success growing it. Does this happen to you too?

It took a long time for me to realize that cilantro prefers cooler temps. A few years ago I bought a cilantro plant in fall and it lasted until the first frost. From that experience, I realized, it wasn’t me! Cilantro prefers cooler temps…kind of like lettuce.

Since discovering this through several years of trial and error, I’m proud to say that cilantro and I are besties now and I’ve got a great recipe to share with you guys to use it…a lot!

How to Make Loaded Garden Nachos With Cilantro and Spinach

If you are looking for a way to use fresh ingredients from the garden, look no further than this fresh salsa and loaded nachos recipe. The ingredients are not set in stone as you can swap in whatever you want when you harvest. If you don’t have a veggie garden, all the ingredients can be easily picked up from the market.

Why did I add spinach? I love using shredded or chopped lettuce as a layer in my loaded nachos. I realize spinach doesn’t seem like the first choice in lettuce to use, but it’s what I had growing in my garden. So I’m using it. Not only was it really delicious, it was a healthy dish too!

So be creative, use what you love and enjoy your garden veggies!

Loaded Garden Nachos With Cilantro and Spinach
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Fresh Salsa Ingredients
  • Cilantro
  • 5 Roma Tomatoes
  • 1 Large Red Onion
  • 1 Lime
Nacho Ingredients
  • Spinach (any lettuce will do – I happened to have it growing in my garden)
  • Tortilla Chips
  • 2 Cans of Black Beans (drained)
  • Shredded Cheddar
  • Salt and Pepper to Taste
  • Sour Cream for Garnish
  • Other Optional Ingredients: black olives, jalapenos, shredded chicken, ground beef or turkey, shrimp, etc.
  • Juice of 1 Lime
  • Fresh Salsa
How to Make Fresh Salsa
Seed and dice the Roma Tomatoes
Dice the onion
Chop cilantro
Combine all ingredients in a large bowl
Squeeze the juice of one lime
Salt and pepper to taste.
Side Note – if I had a jalapeno on hand, I would chop and add that in to spice it up.
How to Make the Nachos
Preheat oven to 400 degrees
Grab a baking sheet. I prefer to line mine with aluminum foil so I don’t have to clean it after.
Spread bag of tortilla chips on the baking sheet. It’s OK if they overlap.
Chop lettuce (I used cut spinach from the garden)
Heat two cans of black beans on the stove for 10 minutes over medium heat.
Squeeze the juice of one lime and stir to mix, the add salt and pepper to taste (I don’t use much).
Top tortillas with black beans.
Top with Shredded Cheddar.
Bake for 5-7 minutes until cheese melts. Keep an eye on it and remove it from the oven when the cheese melts.
Top with chopped lettuce.
Top with Fresh Salsa
Stacy Ling | Bricks 'n Blooms
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