This is a once-in-a-while meal, not exactly the healthiest! One way to make it healthier would be to swap the tortilla chips for soft flour tortillas cut in rectangles, lightly sprayed with olive oil, and baked in the oven for about 2 minutes at 400F.
Anyway, we used tortilla chips from the supermarket. I’m not being paid to shill Late July, but they really should pay me to shill them, because I keep telling you that they make the lowest-sodium tortilla chips I’ve been able to find in my local area! I’ve read every nutrition label on every bag of chips in every supermarket I routinely visit, and Late July’s Chia and Quinoa chips have the lowest sodium content.
I’m also not being paid to shill Lightlife’s plant-based crumbles, but they should pay me to shill them, because their product is amazing and delicious on top of nachos.
Veggie Nachos
Ingredients
- 8 ounces tortilla chips
- 2 cups canned black beans
- 8 ounces plant-based protein crumbles
- 2 green onions (chopped)
- 4 ounces cheddar cheese
- 1 roma (plum) tomato (chopped)
- 1 avocado
- ½ cup Greek yogurt
- ½ cup salsa
Instructions
- Heat the oven to 400 degrees. Cover a baking sheet with parchment paper (or aluminum foil lightly spritzed with nonstick spray.)
- Arrange the tortilla chips on the prepared baking sheet.
- Sprinkle the black beans, plant-based protein crumbles, chopped green onions and cheese on top of the tortilla chips.
- Put the baking sheet in the oven for 10 to 15 minutes, until the cheese is bubbling and the chips have turned slightly light brown.
- Sprinkle chopped tomatoes (and avocadoes) over the top if you wish.
- Serve with mashed avocado, Greek yogurt and salsa for dipping.
