Original recipe found on Love and Lemons
| Prep Time | 20 minute |
| Cook Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1 c cauliflower chopped
- 1 c yukon gold potato diced
- 3 tbsp water
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 chipolte pepper one pepper from can
- 1 garlic clove
- 1/2 tsp onion powder
- 1/2 tsp salt
Nachos
- tortilla chips
- 1/2 c grape tomatoes halved
- 1/3 c black beans drained and rinsed
- salsa
- 1/4 c red onion diced
- 1/4 c cilantro chopped
- 1/2 c cheddar shredded
- 1/2 c monterey jack cheese shredded
Ingredients
Nachos
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Recipe Notes
Preheat oven to broil.
Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.
Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.
Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix.  Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.
