Ingredient: salsa

Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

Print Recipe
 Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Course Main Dish, Vegetarian
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Course Main Dish, Vegetarian
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
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.

Taco Salad

Quick and easy dinner to make on a hot day.

Print Recipe
 Taco Salad
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. 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.
Recipe Notes

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.

Haystacks

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.

Print Recipe
 Haystacks
Combination of nacho with a taco salad twist
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 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.

Chipolte Potato Nachos

Print Recipe
 Chipolte Potato Nachos
Delicious twist on nachos
Course Main Dish
Cuisine vegetarian
Prep Time 25 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine vegetarian
Prep Time 25 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to broil Take the diced potatoes and place in small saucepan, cover with water and a dash of salt. Bring to boil. Keep an eye out until they are tender. I use a fork to do this. Drain and set aside. While the potatoes are cooking do the rest of prep. Take the can of chipoltes and chop 3 peppers. When the potatoes are done add sauce and the peppers to the potatoes and mix well. Take the 1/2 onion and mix with potatoes. You can adjust your heat level to what your preference is. Use parchment and place on a baking sheet. Lay the tortillas out. Place the potato mixture on the tortillas. Add the green onions. Add the cheese. I mixed all these together with my hands because I like my nachos to be well covered. Put nachos in oven and cook 5-10 minutes until cheese melted. Top nachos with the tomato, green onions, cilantro. Dollop with sour cream and salsa.
Recipe Notes

One of the great things about nachos is you can make it to your preference.  I didn't have an avocado but this would have been wonderful with some that or guacamole.