Preheat oven to 350.
In large skillet, heat oil. Add onion and saute 4 minutes or so until just golden. Add the garlic, potatoes, carrots, and first cup of broth to the pan and stir, then cover. Let is cook for 15 minutes until the veggies are soft...remove from hit and let cool for a bit.
Meanwhile, add to the blender the second cup of broth, milk, nutritional yeast, oil, lime juice, soy sauce, salt and spices. Add the softened veggies and all the liquids in the pan to the blender and blend 30 seconds until creamy. Stir in the tomatoes and jalapeños.
To make the nachos, line a baking sheet with tortilla chips. Drizzle the chips with 1/2 cup queso and 1 cup Quinoa Taco Mix. Add another layers of chips, queso and taco mix. Bake in the oven for 10 minutes. Remove from oven and layers on salsa, guacamole, more queso, more taco mix...etc...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (557g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 185 (40%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 1.2mg||0 %|
|Sodium 371.7mg||13 %|
|Potassium 1890.7mg||50 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 46.6g|
|Protein 18g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 459
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