Hello there, my pretty. These nachos are like none other…because they’re made from a vegetable – CAULIFLOWER! I first got this amazing idea from one of those viral Tasty videos on Facebook and thought I would make it my own by adding my favorite toppings…including PULSES! I am totally that girl at Chipotle that gets every kind of bean they have. ALLTHEBEANS

These cauliflower nachos in particular features pinto beans, a bean that I need to start eating more often! Here’s some fun facts about this little pulse: a 1-cup serving is only 250 calories and contains just 2.5g fat. This make them a great fiber-filled, low-fat bean to add to any meal…ESPECIALLY NACHOS. I personally prefer to buy my beans canned because they’re precooked and super convenient. They’re also extremely inexpensive, which is a win in my book! 
  • For the Roasted Cauliflower
  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • For the Toppings
  • 1/2 cup cheddar cheese
  • 1/2 cup rotisserie chicken (or 1 large chicken breast)
  • 1/2 cup pinto beans, canned
  • 1/4 cup red onion, finely diced
  • 1 jalapeno, sliced
  • fresh cilantro, to taste
  • pico de gallo
  • special sauce: (1/2 cup plain Greek yogurt + 2 tablespoons Frank’s Red Hot)

  1. Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
  2. Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
  3. Bake at 400ºF for 25 minutes.
  4. Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh cilantro.
  5. Bake again for 5-10 minutes.
  6. Serve with fresh pico de gallo and special sauce!


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