Amazing Wellness - - HEALING KITCHEN -

Serves 4 These fiber-packed na­chos swap veg­etable chips for corn tor­tillas, plus sneak in six dif­fer­ent veg­eta­bles. A mod­i­fied cheese sauce adds healthy fats from nuts and even more veg­eta­bles. The sauce in­cor­po­rates some dairy cheese for au­then­tic­ity, but you can eas­ily make the dish dairy-free; just skip the cheese and dou­ble the sauce recipe.

1 cup raw cashews 1 large car­rot, chopped ⅓ small sweet potato, chopped ¼ cup cau­li­flower flo­rets, chopped 1 15- oz. can black beans 1 16- oz. jar pre­pared salsa 1 small red pepper, cored and

chopped 1 small green pepper, cored and

chopped ½ small yel­low onion, chopped ½ cup shred­ded ched­dar cheese 1 bag taro, sweet potato, beet,

or mixed veg­etable chips ½ cup chopped cilantro 1 avo­cado, peeled and cubed

1. Pre­heat oven to 400¡ F. Com­bine cashews and ½ cup wa­ter in high-pow­ered blender or food pro­ces­sor. 2. Let stand. Com­bine car­rot, sweet potato, and cau­li­flower in veg­etable steamer, and steam un­til ten­der, about 10 min­utes (or mi­crowave un­til ten­der). 3. While veg­eta­bles are steam­ing, com­bine black beans, half a jar of salsa, red pep­pers, green pep­pers, and onions in medium pot. Bring to a boil, re­duce heat, and sim­mer 5–7 min­utes un­til pep­pers are ten­der. 4. When car­rot, sweet potato, and cau­li­flower are ten­der, add to food pro­ces­sor or blender with cashews and wa­ter, and purŽe un­til very smooth, adding warm wa­ter as needed. (Mix­ture should still be very warm.) Add shred­ded cheese, if de­sired, and purŽe again to mix well. 5. Ar­range chips on large bak­ing sheet. Spoon beans over chips. Spoon “cheese” sauce over chips and beans. Bake 5 min­utes, un­til heated through. 6. Re­move na­chos from oven and let stand 3 min­utes. To serve, shower with chopped cilantro, and serve with re­main­ing salsa and avo­cado on the side.

PER SERV­ING: 740 cal; 36g fat; 7g sat fat; 83g carb; 13g sugar; 1,210 mg sod; 24g fiber; 20g pro; 15mg chol

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.