Who doesn’t love nachos? Perhaps it’s not the healthiest meat-free Monday challenge, but there are ways to cut down on the fat. First, by baking your own chips. Second, cut the cream sauce with water or non-dairy milk, or omit it all together. Finally, load up on heathy salsa!
I usually don’t cook with aluminum foil, but I was in a pinch. There isn’t any scientific evidence that cooking or storing food in foil is bad for you, but I still try to avoid using it.
Nacho’s
Black Beans
- 2 cloves garlic, minced
- 1 medium onion. chopped
- 1 can black beans, rinsed, drained
- 1 C. water or low-sodium veggie stock, divided
- 1 T. mexican spice mix, or cumin
Add a small amount of water (about 2 T) and onion. Water-sauté for about 4 minutes and add garlic. Cook for another minute until garlic is fragrant. Add black beans. Cook down until desired consistency. Set aside.
Homemade Tortilla Chips
- 5 corn tortillas
- 1 T. neutral oil, or spray
- salt
Spray both sides of tortilla with oil. Cut tortillas in strips or triangles. Bake at 350 for 10-15 minutes. Watch carefully! They can burn easily. They also get crispier as they cool. Dust with salt and chili powder, optional.
Vegan Sour Creme
- 1/2 vegan mayonnaise
- 2 T water or non-dairy milk
- 1 t. lemon juice
Combine all ingredients in a squeeze bottle and shake vigorously.
Salsa Fresco
- 4 ripe tomatoes, diced or grape tomatoes quartered
- 1/2 onion, minced
- 1 clove garlic, minced
- 1/4 C. cilantro, minced
- Salt and pepper, to taste
Mix all ingredients together.
Assemble Nachos and top with your favorite hot sauce, or El Pato enchilada salsa, salsa fresco, and smashed avocado.
More Megan’s Meat-Free Monday Recipes:
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