If you are like me and enjoy convenient food but still need something fresh and healthy, this recipe is for you. It only takes about ten minutes to throw together. This may be a nacho recipe, but you can also make a burrito and taco version. I absolutely hate finding a recipe that is two pages long with an hour of preparation and 27 ingredients, leaving me wondering why I didn’t just go out to eat.
What you will need:
- 1 can of organic chickpeas
- Vegan sour cream
- Hot sauce
- Garlic salt
- Onion powder
- Vegan butter or oil (coconut, avocado or olive oil)
- Tortilla chips
- Onions (optional)
- Lemon pepper
Drain and rinse a can of organic chickpeas and put the in a pot on medium heat. Add Earth Balance vegan butter and Cholula hot sauce (or your choice or hot sauce) into the pot. I also add a little onion and garlic powder. While that warms up, put your favorite corn chips on your plate and chop up some fresh onions, tomatoes, cilantro, scallions or whatever fresh veggies you enjoy on your nachos. I love shredded spinach because it is a good source or iron and has so much more nutritional value than iceberg lettuce.
When the buffalo chickpeas are heated up, pour them over the corn chips and top them with your freshly chopped onions, avocado, Tofutti sour cream, spinach and salsa. I sprinkle a little lemon pepper on my avocado. If you don’t like too much spiciness or heat, you can use sriracha and honey instead.
Now, you have a gourmet vegan meal that took you only ten minutes to make! This recipe is very versatile and can be created with whatever you have stocked in your kitchen. So, if you are out of chips but have tortillas or lots of spinach, make a taco or salad instead.
My method behind cooking and creating meals is not strict or by the book. I encourage you to relax and cook to the beat of your own drum, get creative and maybe even blast a little music.