May 30, 2014

spinach, tomato, and avocado nachos

  These vegetarian nachos are full of healthy vegetables and plenty of protein from the veggie crumbles.  Great for the big game, family movie night, or just having some friends over.  You can also make them with black beans or grilled chicken!

Servings 4-5
Total Time 20 min

  • 1 bag of organic tortilla chips 
  • 1 cup mexican crumbling cheese (or your favorite mexican cheese)
  • 1 avocado, cubed (TIPS AND TRICKS: how to cube an avocado)
  • 2 cups of chopped spinach
  • 1 pint cherry tomatoes, quartered
  • 1 onion
  • handful of cilantro, chopped
  • 1/2 package of veggie crumbles (can be subbed with black beans or meat)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • sour cream
  • hot sauce (optional) 



Preheat the oven to 350 degrees F.
In a saucepan over medium heat, add the veggie crumbles, cumin, and chili powder.  Heat for 6-7 minutes while stirring, until heated through.

Lay the tortilla chips out on a large pan ( We like to do nachos for movie night/family night and then all gather around the table and eat off of one large pan.  If you would like to make individual ones you would want to divide the chips onto separate plates instead of one large pan.), add the cheese and veggie crumbles.  Bake for 7 minutes, until chips are warm and cheese is melted.  Remove from oven.

Top the chips with avocado, tomatoes, spinach, onions, cilantro and sour cream.  Need some heat... add hot sauce ;)


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