Fully Loaded Nachos (Gluten Free & Vegan)

Who loves nachos!? We sure do but they aren't usually very healthy. Here's our version of Fully Loaded Nachos that is gluten free & vegan and made with only whole food ingredients:⠀

Ingredients: ⠀
6 corn tortillas⠀

1 tbsp olive oil⠀
1/4 red onion⠀
1 clove garlic⠀
Spices to taste: sea salt, pepper, cumin, paprika, chipotle⠀
4 cremini mushrooms⠀
1/2 red pepper⠀
1 tablespoon brown rice flour⠀
1/2 can black beans, drained & rinsed⠀

2 medium tomatoes ⠀
1 green onion ⠀

1 avocado⠀
1 lime⠀

Bunch of fresh cilantro⠀
Drizzle of coconut milk⠀

Instructions: ⠀
1. Preheat oven to 350 F⠀
2. Cut corn tortillas into eight pieces each and place onto a baking sheet that has been lightly coated with olive oil. These will be your nacho chips.⠀
3. Bake in oven (bottom rack) for 10 minutes, move pan to top rack and bake for an additional 10 minutes (total 20 minutes) ⠀
4. Finely chop garlic and red onion ⠀
5. Place a tablespoon of olive oil in a large skillet and place over medium heat. Add garlic & red onion and spices to pan. ⠀
6. Sautee until onion starts to stick to the pan. Add 1 tablespoon of water to pan to loosen. ⠀
7. Slice mushrooms and cut red pepper into thin strips. ⠀
8. Add mushrooms to pan along with 1/4 cup of water and brown rice flour and stir.⠀
9. Reduce heat to medium-low and allow to simmer until mixture thickens. Stir occasionally. Add beans when the mixture is almost finished, to heat them up
10. Make Pico: Finely chop tomatoes & green onion. Mix in bowl with sea salt & pepper to taste.⠀
11. Make Guac: Scoop avocado out of skin & cube. Place in bowl & squeeze 1/2 lime juice over top. Season with sea salt. Mash with fork until you reach desired consistency.⠀
12. Plate nacho chips, top with sauteed mixture, then pico & guac. Drizzle coconut milk on top & garnish with cilantro. Serve with lime wedges & enjoy! ⠀

Serves 2 ⠀

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