nachos | Ladybug in the Kitchen

I had a long drive home tonight, and it’s these long drives that give me time to mentally create a yummy dinner recipe. I made another batch of that yummy smoked paprika cheese sauce and have been wanting to make nachos with it. Tonight was the night for plant strong nachos. You can adjust the recipe based on whatever you have on hand and what you like on your nachos.

I made the ‘chips’ out of some no oil corn tortillas that I cut into triangles, sprayed with a little lime juice and dusted with Mrs. Dash Fiesta Lime Seasoning. After baking the chips until crispy, I then build my nachos. I’ve decided there aren’t many ‘rules’ to building nachos, but anything really fresh like lettuce or tomatoes should go on top of the cheese. Tonight I put some diced cooked potato, black beans, defrosted roasted corn, defrosted pepper blend and red onions on top of the chips. I then covered them in the gooey cheese sauce. I topped it with chopped tomato and lettuce. WOW…what a dish! It was so yummy, creamy and crunchy…it was perfect. You could add salsa, but I did not want that much heat. Next time I’m going to try them with brown rice tortillas. It was a very filling dish.

Measurements are approximate

Kirsten’s Plant Strong Potato Nachos

Ingredients

Mrs. Dash Fiesta Lime seasoning, or any other spicy seasoning

lime juice (optional)

4 corn tortillas (or any whole grain, no oil added tortilla)

1 potato cooked, diced small

Black beans (drained and rinsed, I keep some in the freezer)

Defrosted roasted corn

Defrosted frozen pepper blend

Red onion, diced

tomato, diced

lettuce or greens, shredded or sliced thin

Smoked Paprika Cheese Sauce (http://www.cookingwithplants.com/course/vegan-cheese/) I made it without the agar this time, so I just had sauce. (warmed in microwave a bit)

Directions:

1. Pre-heat oven to 400 degrees. Using a pizza cutter, cut the tortillas into various pie shaped wedges. Place on a cookie sheet (I actually place mine on a cooling rack on TOP of the cookie sheet), spray or sprinkle some lime juice on each piece (optional), dust with the Fiesta Lime Seasoning. Bake for about 10 minutes until crispy.

2. Place baked chips on a plate and sprinkle potato, beans, corn, pepper blend and red onions over the chips.

3. Pour the warmed cheese sauce over the top of the chips and toppings, try to cover each chip with some of the sauce.

4. Top with shredded lettuce and tomatoes and any other fresh toppings or salsa.

This is a messy dish, so have plenty of napkins on hand!

Enjoy!

Mrs. Dash Fiesta Lime Seasoning: