I’m on a bit of a Mexican cuisine theme, as you may have noticed. 😉
And here’s why – there’s literally no where I can go to eat traditional Mexican food.
All Mexican food at the restaurant level contains gluten, corn, soy (many cook their food in soy oil – I know only because I’ve called pretty much every one I can find to ask) – not to mention all of the dairy via cheese and sour cream that’s used in recipes.
So I’m thrilled that I can now have vegan, grain-free nachos – and watch out – you’re going to LOVE this recipe.
It may even make your weekly meal rotation…Don’t say I didn’t warn you. 😉
Ingredients:
- 1 bag of Siete grain-free sea salt chips
- 1 box of Urban Cheesecraft, spicy nacho mix (otherwise known as nacho cheese heaven)
- 1/2 cup organic almond flour to go with the spicy nacho mix
- 1/2 an organic red onion, diced
- 3 organic beets, finely diced
- 1 organic red pepper
- 2-4 T organic sunflower oil to saute the veggies in
- 1 can of Eden organic black beans, mostly drained (This is the only brand of beans that are pressure-cooked beforehand – therefore creating no digestive distress – yaay! Also, they use BPA-free lined cans. Win!).
- 1 organic avocado, sliced
- Your fave organic salsa to add to taste
Step one: Preheat oven to 250. Place Siete chips on a baking sheet, spread out in a thin layer.
Step two: Prepare the nacho mix using option A.
Step three: Saute the red onion, beets and red pepper until soft.
Step four: Heat the black beans in a small saucepan on the stovetop until cooked all the way through.
Step five: Warm Siete ships for 3-5 minutes in oven.
Step six: Plate the chips and pour nacho cheese sauce over them (seriously, the BEST nacho cheese of your life #justsayin), then add the sauteed veggies, then the beans, then top with avocado slices and salsa.
Step seven: Bless these best-nachos-of-your-life and dig in and enjoy!
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