Main Meals

Vegetarian Nachos

Namaste (formal way of saying Hi here) from Nepal. Besides little jet lag,  I am pretty excited to meet my friends/families, explore new restaurants/cafes in the city and enjoy my time here. Last week, in between prepping for the trip and taking care of school I was too tired to do anything but make nachos and watch Breaking Bad (I am only on season 2 so please no spoiler alerts). I happily inhaled crispy tortilla chips smothered in salsa, guac, and melted cheese like it’s my job. #wortheverybite



Rather than a recipe, this is more of an inspiration to create your own nachos. There are days where you have no motivation/energy to cook or you simply need to catch up on your favorite TV shows. If that is the case thenvegetarian nachos will be your ultimate savior!

Only recently, I learned that “refried beans” are cooked in lard (I was in a bit of a shock and would like to forget about it). I was happy to to come across Rosarita Vegetarian Refried Beans, a main protein source for this vegetarian nacho (6 gram per 1/2 cup). I am not sure what other brands/companies make it – I would love some other recommendations.
My Vegetarian Nachos Essentials : chopped onions, cilantro, salsa and jalapenos..I thinly sliced and sauteed Brussels sprouts too.. and if you guys have not yet tried TJ’s Salsa Autentica, please do..I say that because unlike most salsas, it is free of preservatives and thickening agents for a very reasonable price.
Layer tortilla chips (I used TJ’s Veggie and Flax Tortilla Chips – gluten free). Next goes the Sargento Reduced Fat 4 Cheese Mexican, sauteed Brussel sprouts, refried beans, and some more cheese! Microwave for 2-3 minutes until cheese melts. For vegans, use alternatives such as Daiya.
Dress it up with chopped onions, cilantro, jalapenos. Go overboard with guacamole. Gently pour salsa over it and devour!
I didn’t even wait to take a full-shot of my vegetarian nacho plate but let me reassure you that it was gone fairly quick. Next time I am going to try with chopped tomatoes, green onions, sliced olives, shredded meat, and a dollop of sour cream.
Definitely not an every day thing but perfect for one-of-those days, like game day or to entertain a large crowd. If you are making a large batch, pre-heat the oven to 400F. Layer tortilla chips and other add-ons upon a baking sheet and bake until cheese is completely melted then serve immediately with desired toppings. 
-Do you make nachos at home? What are some of your favorite toppings? See you soon with my adventure in Kathmandu, Nepal.  

**None of the aforementioned companies paid me to talk about their product; I just wanted to share some of my favorite products I used for this vegetarian nachos. 

Dixya Bhattarai

Dixya Bhattarai

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