There isn’t a better post-mountain meal than nachos…. they’ve always been my favorite so I’m constantly trying to make them a little healthier so that I don’t feel bad eating enormous portions (yes, the plate below was mine, not shared)… so here’s one version, many more to come.
Handful of tortilla/corn chips of your choice
Handful of greens, chopped (I used kale)
1 cup cooked (leftover) quinoa
1/3 yellow squash, chopped
1/2 pepper, diced (I used a mix of different colors)
1/3 zucchini, chopped
1/4 yellow onion, diced
1 TBS salsa
Juice of 1/2 lime
1/2 can black beans, rinsed & drained
1 garlic clove, minced
1 tsp EVOO
1/2 cup vegan shredded cheddar cheese (I used the Daiya brand)
My Ocho Spice Mix (sprinkle of each: salt, pepper, cumin, coriander, chili powder, garlic powder, oregano, cayenne)
Drizzle of hot sauce
1/2 cup water
juice of 1/2 a lime
1 TBS diced yellow onion
1 small garlic clove
sprinkle of salt, pepper & cumin
Heat the oil on medium low in a large saute pan, then add the onions, garlic, squash & zucchini, along with the ocho spice mix. When veggies are starting to soften, add the beans, quinoa, salsa, lime juice and more ocho spice mix. Cook on low until all is heated and combined well.
To make the avocado sauce, put all ingredients listed under avocado sauce in a blender. Start on low then move to high until well blended. Taste & adjust the spices if needed.
Now prep your plate. Put down a handful of chips, then pile on the quinoa/veggie mixture, then top with the cheese. Pop in the micro for 20 seconds just to melt the cheese on top. Next, add a handful of the chopped greens, then drizzle on some hot sauce and a heavy hand of avocado sauce. Enjoy!
Our adventure today at The Canyons…
It’s hard work walkin in all this snow!