I lived for school lunches when I was a kid. Maybe because my mom would never let me have them. My favorite? Those awesome salty nachos with the neon orange cheese and mystery beef. It was so good. I just never thought to question it. Chips, good. Cheese, good. Beef, real good.
But then you grow up and stuff and life slowly reveals these truths you've never noticed before. You realize maybe those nachos weren't so great after all...maybe, dare I say it?? A little gross??
The biggest challenge for me is to still fulfill these childhood food memories but with something a little healthier so I can skip feeling guilty and go straight to feeling awesome about myself.
It took a couple tries but I think I've finally found the perfect combo for vegan nachos. The shredded carrots serves as my "cheese" and the cubes of avocado add just the right amount of creaminess. Combine that with the texture and sweetness from the corn and beans and topped with fresh herbs and a squeeze of lime, your taste buds will be happy, very happy.
It's a straight forward recipe, no need for a stove top -- just a little chopping and you can whip this together when you're strapped for time.
- 16-20 tortilla chips (I used Way Better Sprouted Tortilla Chips)
- 1/8 cup frozen corn
- 1/8 cup canned black beans
- handful of lettuce, chopped (I used arugula)
- 1/4 red onion, diced
- 1 carrot, grated
- 1/2 avocado, cubed
- 1/2 lime, sliced into wedges
On a large plate, spread chips in a circular formation leaving the middle empty. In a medium bowl, fill half way with water and throw in the corn and beans. Microwave on high for about a minute, or until thoroughly warmed. Drain and set aside.
Fill the center with your toppings, arranging them however you'd like. Finish with fresh squeeze of lime or hot sauce if preferred!
*** Fellow vegetarian and meat eaters, feel free to add cheese and meat to this recipe and you can also substitute sour cream with greek yogurt!
Don't know how to chop an onion? Watch our video here!