Whole Food Plant Based Nachos? Yes, Please!

What if I told you nachos could fit on your weight loss eating plan? This dish is perfect as comforting weekend dish (or for Super Bowl Sunday)! This recipe is designed for 3-4 people and is served on a full cookie sheet, so feel free to scale up and down based on the number of eaters!

Ingredients:

10-15 Corn tortillas
Lime juice
Sea salt
1 can of refried/pinto/black beans
Cumin
2 bell peppers (or 1 bell and 3-4 jalapenos), diced into centimeter sized pieces
1 medium sized onion, diced into centimeter sized pieces
2 zucchini/yellow squash, diced into centimeter sized pieces
Taco seasoning blend
2-4 cups of chopped salad mix or microgreens on top
salsa
low fat vegan cheese sauce (like this one from Plantiful Kiki- recipe and video!)
hot sauce and/or lite drizzle of BBQ sauce (optional)

Instructions:

-Preheat your oven to 450 degrees! If you haven’t already made the fat free cheese sauce (recipe above), now is the time to start your boiling water!

-Chop the peppers, onion, and squash into small pieces and sauté on the stovetop with a little bit of your favorite taco seasoning blend! This will take about 20-30 minutes on medium heat- simply taste test your veggies and remove from heat at desired doneness!

-Prepare the corn tortillas by cutting into quarters, laying on a baking dish lined with silicone or foil, sprinkling lime juice and sea salt. Pop them in the oven for 5-10 minutes, and check every 2 minutes thereafter for doneness. The best chips have browned edges!

-Warm the beans in a pot on the stovetop or in a microwave safe container. Add 1/2 tsp of cumin for a slow cooked, savory taste or other seasonings if you so choose!

-Warm your fat free vegan cheese sauce.

-When the chips are done, place them on the large serving dish with mimimal overlapping!

-First top the chips with your beans, spreading evenly over the chips. Leave no chip untouched! 🙂