#cincodemayo ·
#glutenfree ·
30minuterecipes ·
anchochile ·
anchochiletamarind ·
chips ·
nachos ·
sides ·
superbowl ·
tortillachips ·
vegan ·
vegetarian ·
vegetarianrecipe ·
Cauliflower "Chorizo" Nachos
Cauliflower "Chorizo" Nachos
ingredients
- 2 Cups Riced Cauliflower
- 2 Tbsp SALSAOLOGY Ancho Chile & Tamarind Sauce
- 1 Tbsp Olive Oil
- 1 Bag Tortilla Chips
- 1 Tomato
- 1 Avocado
- 1 Can Black Beans, Drained & Rinsed
- 1 Can Corn Kernels, Drained & Rinsed
- 1/4 Cup Pickled Jalapeños
- 1/4 Cup Thinly Sliced Green Onion
- 2 Tbsp Sour Cream
- 2 Cups Mixed Shredded Cheese
- 1/4 Cup Chopped Cilantro
method
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a medium bowl, mix the riced cauliflower with the SALSAOLOGY Ancho Chile & Tamarind sauce. Drizzle olive oil on a medium skillet over medium high heat. Add in cauliflower and cook until it has browned and is fork-tender, about 5 to 8 minutes.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with cauliflower, black beans, corn and cheeses.
- Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Top with tomato, green onion, jalapeños, avocado, cilantro and a drizzle of sour cream. Serve immediately and enjoy!
info
- For vegan nachos, substitute sour cream and cheese for your favorite vegan alternatives!
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