Healthy Vegan Nachos

Updated: Sep 17

Man do I crave nachos! Greasy, "cheesy", messy nachos. However, they make me feel so queezie I just can't eat them. It's all the grease for me. Too high in fat. So I took a look at all the ingredients and tried to make it healthier. Swapped out the tortilla chips for potato homemade "chips". Depending on how thin you slice the potatoes, you can make them crunchier and more chip like but I kept mine on the thicker side. Almost like round french fries. (Yum!!) Gotta keep the "cheese" in the nachos or its just not the same. Up the protein and fiber by adding lentil chili - homemade to keep all the extra junk out of it like high sodium. Then of course add the toppings like jalapenos, tomatoes, and avocado. It's kinda a cross between chili cheese fries and nachos which I totally dug. Yum yum!




Ingredients:

14oz thinly sliced potatoes

2 tsp olive oil

Salt & pepper

1/2 onion finely chopped

1 garlic clove

1 cup lentils

1 tsp taco seasoning

1/4 tsp chili flakes

1 tbsp tomato paste

1/4 cup water

1/4 avocado smashed

1 tomato chopped

2/3 cup vegan cheese


Method:

Preheat oven to 400 degrees. Line 2 baking sheets with foil.


Toss the potatoes in 1 tsp olive oil and season with salt and pepper. Lay flat on baking sheets in a single layer. Cook in oven for 10 minutes on each side.


Heat remaining oil in skillet, cook onions until translucent. Add garlic and cook for 1 minute. Add seasoning, lentils, tomato paste and water and continue to cook until thick. Taste and adjust seasoning.


Layer potatoes on a baking sheet and add chili. Sprinkle cheese and place in oven until cheese is melted. Top with desired toppings and enjoy!


Nutritional Info:

Cals: 504

Fat: 22g

Protein: 14g

Carbs: 56g


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©2020 by Cassandra Saindon Fitness.