April 27th, 2024
Recipes
Loaded Nacho Salad
Valentina P
- Difficulty
•
- Time 20"
Loaded vegetarian nachos — turned into an easy salad! Toasted tortilla chips, beans, and melty cheese over a bed of romaine with a creamy avocado sauce to pour over everything. Vegan option.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 ounces tortilla chips
- 1 (15 ounce) can black or pinto beans, drained and rinsed
- 8 ounces romaine (about 2 romaine heart)
- 1 heaping cup shredded Mexican-style cheese blend (dairy or non-dairy)
- 2 medium tomatoes, diced
- 2 scallions, chopped (white and light green parts only)
- 1/2 cup sliced black olives and/or pickled jalapeños For the Avocado Sauce
- 1 avocado
- 1/2 lime, juiced
- 1/2 cup water
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 400 degrees Fahrenheit. Break some of the chips to make them more bite-sized. Line a baking sheet with parchment paper and scatter the tortilla chips on the top. Space them out evenly, overlapping to avoid gaps in between.
- Step 2: Top the chips evenly with the drained beans and shredded cheese. Bake until the cheese has fully melted, about 10 minutes. Remove from the oven top with the diced tomatoes, scallions, olives and/or jalapeños.
- Step 3: While the nachos bake, make the avocado sauce by combine all of the ingredients with a small blender or immersion blender until creamy and pourable. Add another tablespoon or two of water for a thinner consistency.
- Serve: Wash and finely chop the romaine. Place in a serving bowl and toss with a little olive oil and a pinch of salt. Use a spatula to transfer the warm nachos on top of the salad, breaking them up a little as you do so. Enjoy immediately with avocado sauce drizzled on top.
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What you should eat next
Loaded Nacho Salad
PT20M 4 ounces tortilla chips 1 (15 ounce) can black or pinto beans, drained and rinsed 8 ounces romaine (about 2 romaine heart) 1 heaping cup shredded Mexican-style cheese blend (dairy or non-dairy) 2 medium tomatoes, diced 2 scallions, chopped (white and light green parts only) 1/2 cup sliced black olives and/or pickled jalapeños 1 avocado 1/2 lime, juiced 1/2 cup water 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt Gluten Free Vegan 4 Servings
Ingredients:
