BREAK­FAST NA­CHOS

Better Nutrition - - VEGAN EATS -

Serves 6 Na­chos for break­fast is a fun way to start the day. Make the queso sauce in ad­vance, and the na­chos will come to­gether quickly.

1 Tbs. olive oil 1 small yel­low onion, finely chopped 2 gar­lic cloves, minced green onions, chopped 12 oz. ex­tra- firm tofu, drained and diced ½ tsp. salt 2 Tbs. nu­tri­tional yeast ½ tsp. ground cumin ¼ tsp. turmeric 1 ½ cups cooked or 1 ( 15- oz.) can black beans, drained and rinsed 1 large tomato, diced

1 jalapeño, seeded and finely chopped ¼ cup chopped cilantro, plus more for gar­nish ( op­tional) 1 Tbs. fresh lime juice 1 ripe av­o­cado, peeled, pit­ted, and diced 1 recipe Smoky Queso Sauce, kept warm 1 ( 1 - oz.) bag or­ganic tor­tilla chips . Heat oil in large non­stick skil­let over medium- high heat. Add onion, and cook 3 min­utes, then add gar­lic and green onions, and cook 2 min­utes more. Add tofu and salt, and cook, stir­ring,

5 min­utes. Stir in nu­tri­tional yeast, cumin, and turmeric. Taste and ad­just sea­son­ings, if needed. Stir in beans, cover, and keep warm.

. In a medium bowl, com­bine tomato, jalapeño, cilantro, and lime juice. Sea­son with salt to taste, and mix well. Gen­tly stir in av­o­cado.

. To as­sem­ble: Spoon thin layer of sauce on bot­tom of large plate. Place half of chips on top of sauce. Spoon half of sauce on top of chips, fol­lowed by half of tofu and beans, then half of salsa. Top with re­main­ing chips, and re­peat with re­main­ing in­gre­di­ents. Serve im­me­di­ately, gar­nished with ad­di­tional cilantro, if us­ing.

Per serv­ing: 520 cal; 16g prot; 24g to­tal fat ( 3g sat fat); 61g carb; 0mg chol; 440mg sod;

12g fiber; 3g sug­ars

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