Vegan Breakfast Nachos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the roasted potatoes:1 1/2 lbs red potatoes, diced 1/2 inch2 tablespoons olive oil3/4 teaspoon sea salt1 small onion, diced2 cloves garlic, minced1 teaspoon ground cuminZest and juice of 1 limeFor the faux cheese sauce:1 cup unroasted cashews, soaked in water for at least 2 hours, drained1 cup vegetable broth2 tablespoons mellow white miso1 teaspoon onion powder1/2 teaspoon turmeric or yellow mustardFor the avocado salsa:1 large tomato, diced1/4 cup diced red onion1 jalapeno, seeded and thinly sliced into thin rings1/4 cup chopped cilantroZest and juice of 1 limePinch sea salt1 avocado, diced medium1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained)1 small can of sliced black California olives6 corn tortillas(5") cut into triangles and toastedFresh cilantro for garnish
Roast the potatoes:
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
On the prepared baking sheet, toss the potatoes, garlic, and diced onions with olive oil, cumin, lime zest, lime juice, and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.
Make the cheezy sauce:
Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.
Make the avocado salsa:
In a medium mixing bowl, mix together all of the ingredients except for the avocado. Mix well and let sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to marry. Fold in the avocado.
Assemble:
Layer the potatoes, beans, sauce, and salsa. Garnish with olives and cilantro. Serve tortilla triangles on the side so they won't get soggy.
Serving Size: Makes 6 servings
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
On the prepared baking sheet, toss the potatoes, garlic, and diced onions with olive oil, cumin, lime zest, lime juice, and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.
Make the cheezy sauce:
Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.
Make the avocado salsa:
In a medium mixing bowl, mix together all of the ingredients except for the avocado. Mix well and let sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to marry. Fold in the avocado.
Assemble:
Layer the potatoes, beans, sauce, and salsa. Garnish with olives and cilantro. Serve tortilla triangles on the side so they won't get soggy.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 441.1
- Total Fat: 16.9 g
- Cholesterol: 0.0 mg
- Sodium: 916.0 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 10.8 g
- Protein: 16.2 g
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