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  1. Prepare bean sauce
  2. Make eggs
  3. Make salsa (optional)
  4. Make fish topping
  5. Make fish
  6. Make chips
Mexican nachos and bean dip
I crave nachos on a weekly basis. Here is a really fun recipe that will create a flavor party in your mouth!
Course: Breakfast, Main Dish
Cuisine: Dairy, Eggs, Vegetarian
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the triangles and place in oven for 8 minutes.
  2. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the onions, pepper and garlic and cook for 3 minutes.
  3. Add the black beans, juice of 1 lime and salt and cook for 8 more minutes, mixing often.
  4. Sprinkle cheese evenly on triangles and place in oven for 3 minutes.
  5. Wipe out skillet and spray with olive oil. Add the eggs (like a sunny side up) and turn them over after 2 minutes. Let cook for 1 more minute and turn off heat.
  6. Remove the nacho chips from the oven and place on serving platter. Add the avocado slices on top. Add the eggs on top. Add the beans on top. Drizzle with lime and add cilantro. Salt to taste. Serve hot.
Notes & Tips:

Click here to make the perfect salsa to put on top

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Fresh apricot ginger Denise fish
This dish is beyond refreshing! Feel free to substitute any fish, chicken, steak or tofu instead! If you can’t find fresh apricots, feel free to substitute them with mangoes, peaches or nectarines
Course: Main Dish, Side Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Directions:
  1. Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the shallots and chili pepper and cook for 3 minutes, mixing often.
  2. In a medium sized bowl, add the ginger, apricots, mint, thyme, basil, lime juice, 1 tablespoon of olive oil and a half teaspoon of salt and mix well. Add the shallot mixture when cooled.
  3. Pat the fish dry and evenly coat with remaining salt and the pepper.
  4. Wipe out skillet and get hot. Add the coconut oil and get hot. Add the fish for 2-3 minutes per side.
  5. Remove from heat and add refreshing apricot salad on top. Serve hot or room temperature.
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Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Use extra tortilla wraps to create the best wrap ever, add ALL leftovers inside, including the fish and salad and eat room temperature!

What else is for dinner this week?