What’s for Dinner: Winter Nachos - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Winter Nachos


Winter Nachos

Lilly’s Table

Serves 3

I recently discovered Lilly’s Table, a meal planning site offering healthy, seasonal recipes. You can try a few for free, and I found this – I haven’t tried it yet, but it looks delicious and seems like a great way to sneak in some extra veggies. Check out her website if you’re interested, as well as her Pinterest page.


2 cups tortilla chips , your favorite kind

1½ cup black beans, or pinto beans, whole

1 cup salsa

2 carrots, peeled and shredded

1 beet, peel and shred

1 cup cheddar cheese, shredded

3 cups greens, such as kale, collards, spinach, etc

½ cup cilantro, finely chopped, optional

Preparation Instructions

Preheat the oven to 375 degrees.

Place a single layer of tortilla chips in the base of a small casserole dish. Top with a sprinkle of the black beans, salsa, carrots, beets, greens and cheese.

Add another layer of chips and repeat the toppings until everything is used up, just as you might create a lasagna. It doesn’t really matter how thick you layer it, but I prefer it in thin even layers.

Finish with the cheese and half of the cilantro. Bake for 20-30 minutes until the cheese is melted and the center is hot to the touch. After it is cooked, top with a final sprinkle of the fresh cilantro.

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