Original recipe found on Love and Lemons
Chipolte Cauliflower Nachos
Delicious vegetarian nachos
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.
Quick and easy dinner to make on a hot day.
Heat oil in pan and add onion. Cook until lucid and add the vegi burger.
Cook until crispy. Add taco seasoning and blend well.
Add in the vegi burger and stir well.
I add the fritos to individual bowls and then mix in the salad. Add Catalina dressing to your bowl. Top with salsa and sour cream.
Mix the lettuce, kidney beans, tomato, cheese, spinach in large bowl.
You can use grand burger in lieu of the vegi burger.
You can coat the taco salad with dressing to serve but I find we end up with leftovers and it gets soggy if coated.
This is a dish that was introduced to me when I met my mother in law. It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.
Combination of nacho with a taco salad twist
Heat the refried beans in a pan. Stir occasionally until texture is smooth.
Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls.
To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.