This is nacho post #2 and MoFo post #3. By the way, I am loving all the MoFo posts and will try to read them from my desktop so I can get all the goodness AND comment easier. Sometimes commenting from my phone is a total pain. I’ll type out a nice long comment and then, poof! Nothin! :)
So on to my dinner of Taco Salad Nachos! These came together in a snap, partly because I already had the nacho cheese sauce made and just needed to warm it up.
I started with a bed of Reduced Guilt Trader Joes tortilla chips (I actually counted out a serving size- 14 chips- that’s really plenty)
Next was a big handful of shredded iceberg lettuce. I would normally use anything but iceberg, but a taco salad kinda needs the iceberg!
Then comes a 1/2 cup of canned, organic black beans (just rinsed off, not even heated up- easy!)
Drizzled over the beans is a 1/4 cup of Happy Herbivore’s Nacho Cheese sauce (any vegan queso would work here, of course)
Next I added slices of organic yellow sweet bell pepper. Any combo of veggies would be great, but I love these sweet bells!
And of course the finishing touch is a couple spoonfuls of salsa!
I ended up eating this mostly with a fork- like a regular taco salad. It was satisfying, pretty healthy and very low fat. Make some!
My kittie, Nathan, also loved them- he LOVES lettuce! I didn’t get the shot quick enough but you can see his little legs and paws: