Our world has been turned upside down this past week. If you follow us on Instagram or subscribe to our newsletter, you’ve already heard: our adopted son, Larson Ames, entered the world on February 19! I got to witness his birth (incredible), and we spent a blissful few days in the hospital. We owe everything to our sweet birth mama, who is an angel. He’s home now, and we are still pinching ourselves. Larson is absolutely perfect, and we are head over heels in love. His birth is the answer to thousands of prayers after 8 years of uncertainty of how our family would start. If you’re new to our story, see these posts on cancer, miscarriage, adoption, and uncertainty.
We made these nachos the day before Larson was born, and it couldn’t be a more fitting recipe to share with you today. It’s by our friend Jessica Murnane, who’s just published her first cookbook, One Part Plant, full of gorgeous plant-based recipes. I met Jessica around the time we were looking into pursuing adoption, and not only is she an incredible, passionate and talented woman, she is an adoptive mama too! (Her son Sid is quite the charmer.) She’s been a bit of an adoption mentor to us, as she’s generously shared her story and walked with through ours. So, what coincidental timing that we’re sharing about her book a few days after our son arrived!
This Mexican fried rice nachos recipe caught my eye when I received the book–because fried rice + nachos? Genius. It turned out even more delicious than we’d expected: crunchy, savory rice topped with veggies and a creamy cilantro drizzle. If you’re wondering how eating a totally vegan / plant-based meal can be fully satisfying: make this. I promise you won’t be disappointed. If you serve it as a main, you may find you’ll need to make double — we polished this off pretty quickly between the two of us. Jessica’s book is gorgeous and we are so, so proud to see this thing in print! Make sure to check out her One Part Podcast (subscribe in iTunes or Stitcher). She also has a new podcast, The Cookbook Deal, which chronicles her journey through the rollercoaster of writing a cookbook (it’s kind of like Startup but for cookbooks!).
We’d love to share Larson’s birth story with you, once we get settled. Right now, we’re snuggling lots. He likes to make appearances on Instagram, especially Instagram Stories. A HUGE thank you to all of you who have expressed your congratulations, especially those of you who have told us you’ve been following our story over the years. We truly could not be more grateful for your support and prayers. Now, let’s go pop the champagne!
Did you make this recipe?
If you try these Mexican fried rice nachos, we’d love to hear how it turned out. Leave a comment below, or share a picture on Instagram and mention @acouplecooks.
Listen
We’ve got a podcast with Jessica Murnane coming up soon!
- Olive or coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- Pinch of cumin
- Sea salt
- 1 cup cooked black beans, drained and rinsed if canned
- Kernels from 2 ears boiled or grilled corn
- 1 tablespoon fresh lime juice
- 1 cup cooked jasmine rice
- 2 teaspoons tamari
- 1 bag (6 to 10 ounces) sprouted or corn tortilla chips
- Other toppings: guacamole, avocado, chopped tomatoes, diced raw onions, cilantro, Cilantro Cream, radish
- In a large skillet, heat some oil over medium and saute the onions until they are soft and translucent, 5 to 7 minutes. Add the garlic, jalapeño, cumin, and a pinch of salt and cook for another few minutes.
- Stir in the black beans and corn. Cook for a few more minutes. Transfer the mixture to a bowl and stir in the lime juice. Set aside.
- Drain any excess liquid from the skillet and place it over high. Add a glug of oil. While the pan is hot, add the rice, after using your hands to break up any clumps. Toss the rice around the pan for about 3 minutes. When you see a few grains browning, pour the bean and corn mixture back into the skillet, add the tamari, and toss everything together until the mixture is combined and piping hot.
- On a large plate or baking sheet, spread out the chips and top them with fried rice. Add any toppings you like and serve.
- ½ cup raw cashews, soaked in water for at least a few hours (overnight is best), drained
- ¼ cup cilantro
- 2 tablespoons fresh lime juice, or to taste
- ½ cup water, plus more if needed
- Pinch of sea salt
- Place all ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl.
A Couple Cooks - Recipes for Healthy & Whole Living
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