These fiber-packed nachos swap vegetable chips for corn tortillas, plus sneak in six different vegetables. A modified cheese sauce adds healthy fats from nuts and even more vegetables. The sauce incorporates some dairy cheese for authenticity, but you can easily make the dish dairy-free; just skip the cheese and double the sauce recipe.
- 1 cup raw cashews
- 1 large carrot, chopped
- ⅓ small sweet potato, chopped
- ¼ cup cauliflower florets, chopped
- 1 15-oz. can black beans
- 1 16-oz. jar prepared salsa
- 1 small red pepper, cored and chopped
- 1 small green pepper, cored and chopped
- ½ small yellow onion, chopped
- ½ cup shredded cheddar cheese
- 1 bag taro, sweet potato, beet, or mixed vegetable chips
- 1 avocado, peeled and cubed
Preheat oven to 400°F. Combine cashews and ½ cup water in high-powered blender or food processor.
Let stand. Combine carrot, sweet potato, and cauliflower in vegetable steamer, and steam until tender, about 10 minutes (or microwave until tender).
While vegetables are steaming, combine black beans, half a jar of salsa, red peppers, green peppers, and onions in medium pot. Bring to a boil, reduce heat, and simmer 5–7 minutes until peppers are tender.
When carrot, sweet potato, and cauliflower are tender, add to food processor or blender with cashews and water, and purée until very smooth, adding warm water as needed. (Mixture should still be very warm.) Add shredded cheese, if desired, and purée again to mix well.
Arrange chips on large baking sheet. Spoon beans over chips. Spoon “cheese” sauce over chips and beans. Bake 5 minutes, until heated through.
Remove nachos from oven and let stand 3 minutes. To serve, shower with chopped cilantro, and serve with remaining salsa and avocado on the side.
- Calories: 740
- Carbohydrate Content: 83 g
- Cholesterol Content: 15 mg
- Fat Content: 36 g
- Fiber Content: 24 g
- Protein Content: 20 g
- Saturated Fat Content: 7 g
- Sodium Content: 1210 mg
- Sugar Content: 13 g