So today’s post started out as a Mojito recipe…(a really good mojito recipe!)
Buttttt… 4 test recipes and a half of bottle of Bacardi (no judging) later and all I was craving was a big, heaping, plate of nachos. Should have seen that one coming..
Normally a frozen pizza would do the trick, but thanks to a marathon of Mexican recipes on the Food Network and Pinterest exploding with Cinco de Mayo – it was nachos or bust.
And these are SO good guys! SO yummy. And ridiculously easy. Got 20 minutes? 15 if you’re a quick chopper!
Plus, this is a late night/anytime snack you can feel good about indulging in!
Nachos are notorious for being loaded in unhealthy fat and calories, but with the right tweaks and substitutions you can build yourself a plate of guilt-free junk food without sacrificing all the things you love in traditional nachos. To keep calories in check I piled mine high in baked tortilla chips, fresh veggies like tomatoes and corn, healthy fats from avocados and added protein from reduced sodium black beans and Mexican style soy crumbles. The combos are endless but I really really loved the flavor profile of this particular recipe! Finished with some vegan sour cream, fresh cilantro, chopped red onion, and some fresh ground pepper – YUM!
Have a great weekend everyone! Happy Cinco de Mayo!!
Loaded Vegan Nachos
(These can easily be made gluten free by choosing GF chips, and making sure the vegan cheese, sour cream, and soy crumbles are also GF)
Yields 6 servings
- 7 1/2 cups baked tortilla chips
- 1/2 package (6 oz.) Mexican Style Soy Crumbles (like Lightlife)
- 1/2 cup canned reduced sodium black beans, drained and rinsed
- 1/2 cup vegan Mexican Style Cheese
- 3 tablespoons vegan sour cream
- 1/2 cup cherry tomatoes, chopped
- 1/2 avocado, chopped
- 1/2 cup corn (frozen, or about half of 1 ear of corn)
- 1/4 cup chopped red onion
- 3 tablespoons torn fresh cilantro (like a small handful)
- Coat a nonstick skillet with cooking spray and heat over medium heat. Add soy crumbles and cook, stirring occasionally, for 5-6 minutes, or until heated through.
- Assemble tortilla chips on a large serving plate. Sprinkle with cheese and melt in the microwave (30-45 seconds). Begin to layer the ingredients, starting with the soy crumbles. Next, sprinkle black beans. Add a large 3 tbs. dollop of the sour cream in the middle of the plate and continue to layer with the remaining tomatoes, avocado, corn, red onion, and cilantro. Sprinkle with a little pepper and serve immediately.