by Olivia Wong, C.E.O.
Who doesn't love nachos? This vegan variation is great as an appetizer, party dish, or meal! I used our Organic Crunchy Mix instead of meat and also used vegan cheese. The Crunchy Mix gives nice texture and blends well with the tomato and spices. An added bonus is the health benefits of going meatless: lower fat, more fiber and less bloat. Countless articles and research papers are talking about the nutrition found in beans and pulses so this is no exception! Read up by searching www.pubmed.gov and www.usapulses.org.
1 tbsp olive oil
2 garlic cloves minced
¼ onion diced
¼ green pepper
½ tbsp paprika
¼ tsp onion powder
½ tsp cumin
1 can diced tomatoes
6 oz Fullei Fresh Organic Crunchy Mix
2 oz vegan cheddar cheese
Heat oil in a medium sized pot or skillet.
Saute garlic, onion, green pepper and spices. Stirring occasionally until the onion and peppers are translucent.
Add diced tomatoes and Crunchy Mix.
Stir occasionally so that they don’t burn.
Cook until the Crunchy Mix are soft (approximately 15 minutes.)
Pour into a casserole dish and top with cheese. Let melt (or microwave if needed to melt faster.)
Serve with tortilla chips for dipping.