Fresco Nachos
Sometimes you're in the mood for vegan nachos. If you're me, that sometimes is all too frequent. Wouldn't it be lovely if there was a Chipotle-style restaurant for vegan nachos with a lineup killer toppings (with some fusion flavors like kimchi thrown in the mix)? Someone please get this idea on Kickstarter stat! On this lazy Sunday I made my own since this awesome nacho bar of my dreams does not exist yet.
I started with a base of Late July Sea Salt and Lime tortilla chips. Let's be clear, a lot of tortilla chip bags claim to be restaurant style. I live in Houston, the land of Tex-Mex, so I know a thing or two about restaurant chips...and these my friends, live up to the hype. They are light and crispy and freaking flavorful. To make them extra, I lined a baking sheet with the chips and topped them with some Daiya cheese and pinto beans. I popped them under the broiler to melt the cheese and heat up the beans and chips (extra crispy anyone?). Out of the oven I added Wholly Guacamole classic, fresh tomato, and cilantro. This was just how I like it. Hot, salty, fresh, and protein-filled. You can up the spice by adding some jalapeno, but this was perfect for me as-is!
I started with a base of Late July Sea Salt and Lime tortilla chips. Let's be clear, a lot of tortilla chip bags claim to be restaurant style. I live in Houston, the land of Tex-Mex, so I know a thing or two about restaurant chips...and these my friends, live up to the hype. They are light and crispy and freaking flavorful. To make them extra, I lined a baking sheet with the chips and topped them with some Daiya cheese and pinto beans. I popped them under the broiler to melt the cheese and heat up the beans and chips (extra crispy anyone?). Out of the oven I added Wholly Guacamole classic, fresh tomato, and cilantro. This was just how I like it. Hot, salty, fresh, and protein-filled. You can up the spice by adding some jalapeno, but this was perfect for me as-is!
Comments
Post a Comment