Nachos
Nachos
By: Rachel's Tea
Info
Info
Servings
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Prep-Time
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Coock-Time
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Cal/serving
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Ingredients
- Tortilla chips 8 cups
- Daiya Cheese Sauce 1
- Black beans (drained) 15 oz
- Guacamole 1 cup
- Chunky salsa 1 cup
- Red onion (optional)
- Hot sauce (optional)
- Cilantro (optional)
Note: To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1
lime, juiced (plus more to taste of each).
Most canned nacho cheese will not meet the ratio of protein to carbs, so it’s not
acceptable.
I was able to find a suitable vegan cheese sauce that meets the
ratio.
You will find pictures in the back of the book to some of the items we
reference throughout the book.
If you would like your Nachos to be a *P* food, make cheese chips (using the
taco shell recipe).
Place a small bunch of shredded cheese on a baking pan lined
with parchment paper and cook until the cheese has melted and bubbling.
Once
cooled they will be crispy “cheese chips”! YUM! Then you can top your cheese
chips with any W or P foods!
Most Salsa will be a W food as it contains no protein. So, it will be okay with S
chips, or P nachos.
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For A Delicious Breakfast!
Method
- Once your cheese is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
- Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
- Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then cheese, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!
