• Mary

Tempeh Nachos

Updated: Aug 20, 2018



Ingredients:

  • Tortilla chips

  • 1/2 cup crumpled tempeh

  • 1/2 cup black beans

  • Hot sauce (I used Franks Red Hot Sauce)

  • 1/4 red onion, chopped

  • 1/4 cup salsa/pico de Gallo

  • 1 cup finely chopped romaine lettuce

  • Cilantro

  • “Notcho” cheese sauce (recipe posted previously)

Instructions:

  1. Start by putting tortilla chips on base of plate

  2. Mix crumbled tempeh, black beans,and enough Franks red hot sauce to coat. Cook on skillet on medium heat for 5-8 minutes. Flip a couple times while cooking.

  3. Remove from skillet.

  4. Sauté 1/4 red onion separately from tempeh combo until soft

  5. Once everything is cooked throw tempeh/black bean combo on chips.

  6. Next, add sautéed onions on top of tempeh

  7. Next, add the salsa or fresh pico

  8. Squeeze lime on top of salsa

  9. Top with finely chopped romaine lettuce, Cilantro, and nacho cheese

  10. Enjoy!

  11. Add-ons: avocado or guacamole

P.S. I usually use a combo of beet chips and tortilla chips



#plantbased #plantbasedfood #plantbasedrecipes #veganglutenfree #vegetarian #glutenfree #dairyfree #homemade #wholefoods #healthyfoods #plantpower #vegan #foodblogger #vegano #vegana #nachos #notchos #nachorecipes #notchorecipes #tempehrecipes #mexicanrecipes #familydinner #easydinnerideas

0 views

© 2018 Mary Eats Plants. Proudly created with Wix.com

SUBSCRIBE VIA EMAIL