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Name: Nachos w Tex-Mex Queso
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon EVOO; 1/4 Cup Yellow onion Chopped; 1 Clove Garlic Minced; 4 Cups Russet potatoes Peeled and cubed; 1.5 Cups Carrots Peeled and cubed; 2 Cups vegetable broth; 1 Cup Almond Milk; 1/2 Cup Nutritional yeast; 1/4 Cup EVOO; 2 tablespoons Lime Juice; 1 tablespoon Soy sauce; 1/2 teaspoon Salt; 1 teaspoon Chili powder; 1/2 teaspoon Cumin; 1.5 Cups Canned diced tomatoes; 1 Jalapenos Seeded and minced; Tortilla chips; Quinoa Taco Mix Or 1.5 cups cooked black beans; Nacho toppings Guacamole, sour cream, salsa

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INGREDIENTS

1 tablespoon EVOO
1/4 Cup Yellow onion ; Chopped
1 Clove Garlic ; Minced
4 Cups Russet potatoes ; Peeled and cubed
1.5 Cups Carrots ; Peeled and cubed
2 Cups vegetable broth
1 Cup Almond Milk
1/2 Cup Nutritional yeast
1/4 Cup EVOO
2 tablespoons Lime Juice
1 tablespoon Soy sauce
1/2 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Cumin
1.5 Cups Canned diced tomatoes
1 Jalapenos ; Seeded and minced
Tortilla chips
Quinoa Taco Mix ; Or 1.5 cups cooked black beans
Nacho toppings ; Guacamole, sour cream, salsa

Servings

INSTRUCTIONS

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...

NOTES

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Nachos w Tex-Mex Queso

1 tablespoon EVOO
1/4 Cup Yellow onion Chopped
1 Clove Garlic Minced
4 Cups Russet potatoes Peeled and cubed
1.5 Cups Carrots Peeled and cubed
2 Cups vegetable broth
1 Cup Almond Milk
1/2 Cup Nutritional yeast
1/4 Cup EVOO
2 tablespoons Lime Juice
1 tablespoon Soy sauce
1/2 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Cumin
1.5 Cups Canned diced tomatoes
1 Jalapenos Seeded and minced
 Tortilla chips
 Quinoa Taco Mix Or 1.5 cups cooked black beans
 Nacho toppings Guacamole, sour cream, salsa

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...

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Nutrition

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Serving Size: 1 Serving (557g)
Recipe Makes: 4 Servings

Calories: 459
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.

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Calories per serving: 459

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