Confession from the nutritionist: nachos are one of my all-time favorite foods. I have always thought of nachos as somewhat healthy (minus the chips and pasteurized cheese), but that might just part of the justification process when I do indulge in them. Beans, vegetables, herbs, grass fed meat.all healthy, nutrient-dense food! This recipe brings the nachos full circle to ensure that… they are a healthy staple that should be included in every family’s meal rotation. Swapping chips for kale is a nutrition no-brainer. With Superbowl right around the corner, what better time is there to experiment with making your perfect nacho plate?
Amazing Kale Nachos
- 2 bunches of lacinato or dinosaur kale
- 1 tablespoon olive oil
- Can of beans such as black, northern, or kidney, rinsed
- 4 scallions (green onions), chopped white and light green parts only
- 3 oz green or black olives, sliced
- salsa (fresh or canned)
- a small handful of fresh cilantro leaves, lightly chopped (optional)
- vegan cheese sauce (see recipe below) or raw shredded sharp cheddar/parmesan
- cooked grilled chicken breast, ground meat, etc (optional and grass-fed preferably)
- Preheat oven to 350.
- Wash kale and remove leaves from stems. Place on baking sheet lined with parchment paper (use two pans if necessary). Brush kale with olive oil.
- Bake for about 10 minutes, until crisp, being careful not to overcook.
- Place kale on plate and top with beans, scallions, olives, salsa, cheese, meat (if using) and any other toppings desired!
Vegan cheese sauce
(so amazingly cheese-like)*
- In a small pot, melt the non-dairy butter over medium heat.
- In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
- Add milk and flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
- Add mustard, garlic powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. Store in an air-tight container for up to 5-7 days.
*recipe adapted from Oh She Glows