I have become a bit of an expert at using up leftovers, especially when it comes to Vegetarian Nachos. This recipe uses up some brown lentils and refried beans to make a really yummy bowl of delicious Nachos. Of course you can always double this recipe and make enough for two people.
Nachos have a surprisingly storied and interesting origin. Their creation dates back to 1943 in the border town of Piedras Negras, Coahuila, Mexico. Ignacio "Nacho" Anaya, a maître d' at the Victory Club restaurant, is credited with inventing this now-famous snack.
One evening, a group of hungry American military wives from nearby Fort Duncan (in Eagle Pass, Texas) arrived at the restaurant after closing time, looking for something to eat. With limited ingredients available, Anaya improvised a dish using what he had on hand: fried tortilla chips, melted cheese, and sliced jalapeño peppers. He served this to the women, who loved it. They asked him what it was called, and he replied, "Nacho’s especiales" (Nacho's specials), naming it after himself. The dish quickly became popular, and soon, "Nachos" were a hit across both sides of the border.
Modern day Nachos
The simple combination of tortilla chips, cheese, and jalapeños spread throughout the U.S. and Mexico. By the 1970s, it had evolved into a ballpark and sports venue staple, especially after Frank Liberto, a Texan food entrepreneur, developed a modified cheese sauce that was more stable and didn't require refrigeration. This innovation allowed nachos to be served in stadiums, where they quickly became a favorite among fans.
Today, nachos have evolved into various forms, from the classic combination of chips, cheese, and jalapeños to elaborate creations with meats, beans, guacamole, salsa, and sour cream. The humble dish that started as a quick, improvised snack has since become a global phenomenon and a staple of Tex-Mex cuisine.
