Obsessed with purple potatoes right now. They are nutrient dense, full of antioxidants and essential minerals, and aid digestion. So I thought, what if we simply rethink the base of our nachos and all of our favorite nacho ingredients for that matter. What if we used diced pecans as the taco 'meat' and collards as the lettuce? This recipe is a creative, healthified take on an all time favorite...and of course, it's delicious - duh.
Ingredients:
Sweet Potatoes and Purple Potatoes
Black Beans
Pecans
Coconut Aminos
Olive Oil
Can Diced Tomatoes
Taco Spices - Cumin, Coriander, Cardamom, Chili Powder, Turmeric, Salt & Pepper
Orange, Yellow, and/or Red Peppers
Onion
Garlic
Carrots
Cilantro
Green Onions
Avocado
Collards
Chard
Taco Sauce (read the ingredients, no funny stuff)
Plant-Based Sour Cream (personal favorite is Violife)
Plant-Based Cheese Sauce (love love Credo Oatmilk Queso)
Make it:
Thinly slice and roast potatoes in the oven. Add prepped ahead scrappy veggie broth to beans that have soaked overnight, bring to a boil, then simmer until done. Sautee diced onions and peppers. Prepare taco 'meat' by chopping pecans and adding coconut aminos, olive oil, diced tomatoes, garlic, and taco spices, then roast in the oven on 350 for about 25 minutes. Once everything is ready, it's time to layer your nachos. Start with potatoes as the base, add black beans and pecan taco 'meat', cooked onions and peppers, drizzle with queso, taco sauce, and a dallop of sour cream. Top with cilantro, sliced raw collards and chard (YES - rethink your lettuce and swap with some power greens), diced green onions, diced raw peppers, and a couple of slices of avocado. Freakin YUM!
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