Veggie Nacho Bowl
Serves 415 mins prep20 mins cook
A healthy and satisfying lunch idea featuring walnut meat, homemade tortilla chips, and vegan sour cream. This dish serves 4 and incorporates fresh ingredients for a delicious twist on nachos.
0 servings
What you need
Instructions
1: Quickly pulse walnuts in a blender until they are in crumbles similar to crumbled chorizo. (You can also crumble by hand.) 2: Heat olive oil over medium heat. 3: Sauté crumbled walnuts until they begin to soften and brown, about 4–5 minutes. Watch closely to ensure they do not burn. 4: Mix in taco seasoning packet and cook for about 1 more minute. 5: Preheat oven to 350 degrees F. 6: Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. 7: Toss wedges with olive oil, sea salt, chili powder, pepper, and lime juice. 8: Arrange wedges in a single layer on rimmed baking sheets. 9: Bake for 7 minutes, then flip wedges over and bake for 7 more. 10: Remove from oven and let cool. Tortilla chips will continue to crisp as they cool down. 11: Mix all ingredients for vegan sour cream together until well combined.View original recipe