Veggie Nacho Supreme 1
This is one of my Vegertarian Nacho Sumpreme dishes that I have been filling up on lately. A low fat high fiber version of old mundane nachos packed with antioxidents and power.
1 cu. cooked pinto beans
1/3 cu queso
1/2 cu or so cabbage
1/2 Roma tomato
1 stalk of celery
7 thinly sliced cucumber
Roasted Red Ghost Pepper Salsa
Start by layering a thin but solid layer of chips in the center of the plate.
In a microwave safe dish heat your beans layering them on the chips.
Your cheese should be heated as well (also in a microwave safe dish) until completely melted into gooey goodness.
Layer on top oof the beans.
Make sure to always thoroughly wash your vegetables befor eating and cooking.
Your vegetables will need to be cut into a form that is easily eaten on chips so we will start with the cabbage.
The cabbage you will use 1/6 of a small head of raw cabbage. this cabbage is going to pack in alot of nutrients that lettuce lacks and a wonderful texture to your nachos as well.
Thinly (as thin as you can) shredd your cabage. I do this prcess with my 12″ chef knife. A shredder may be easier if you have one that is totally up to you.
Pile your neatly shredded cabbage on one spot on your nacho.
Then will will dice your half a roma tomato and place next to the shrredded cabbage.
Your one stalk of celery diced goes next to the tomato. Again this is one of those ingredients that changes the texture alot and adds alot of value to the dish.
Cucumber slices I dice as well piling them next to the celery where all the diffrent veggies can be seen.
Topping with a small spoon of my roasted red ghost pepper salsa and small scoop of sour cream.
Again if you have any questions please feel free to message me!