Hello feel good vegan nachos!
I love to eat nachos. I can’t imagine a diet that didn’t involve nachos. I could and would eat them everyday if they were in front of me. However, sometimes I like to reserve my calories for beer, so I was pleased to team up with Okanagan Rawsome and create a guilt-free nacho inspired recipe that you can eat over and over (and leave you some calories to have that glass or two of beer).
Sometimes the smallest changes to a basic recipe can yield the largest results. That’s the case here with my feel good, guilt-free nachos. By subbing your standard tortillas for apple crisps, and traditional toppings for nutritional toppings (hello black beans, mango salsa and chipotle peach guacamole).
This protein packed tropical spin on nachos is enough to fuel you through a full marathon (movie or running, I’m down for both).
Chipotle Peach Guacamole
1/2 large organic avocado (for 3 slices)
juice of 1 lime
1/2 tsp lemongrass puree
1/2 tsp ginger puree
2 tsp Gourmet Chef Chipotle Peach spread
Mix with fork until desired texture
Guilt Free Nachos
Pre-heat oven to 375 degrees
Okanagan Rawsome Orange-Sesame Apple Crisps (2-3 pieces/person)
Shredded Vegan Cheese (about 1/4 cup for 3 slices)
Organic black beans
Bake in oven for 10 minutes.
Top with citrus salsa (I used diced mango/pineapple/red pepper/shallots)
Garnish with your favorite microgreens (I used Grown Here Farms West End Blend)
Add extra lime and crushed chilies if needed.
Yellow Dog Brew Go Get It Ginger Lime Gose. The ginger in the guac and citrus salsa brings these two together.
Bon Appetit friends! This dish will be the envy of all Sunday tail gate parties and Netflix marathons with the familia.
Have you made nachos on a crisp before? What are your favorite nacho toppings? Let me know in the comments below.