Mean Green Vegan Nachos

1 hour | Intermediate Recipe
Lunch, Dinner, Snack, Appetizer, Side Dishes
gluten-free, low-sodium, vegetarian, vegan, low-carb, dairy-free

vegan green nachos

Ingredients

    • 10 brussel sprouts, trimmed and shredded
    • 1 stalk of curly kale
    • 1 bunch of cilantro
    • 2 avocados
    • 2 limes
    • 1 poblano pepper
    • 1 cup green lentils
    • 5 tomatillos
    • 1 ½ serrano peppers
    • ¼ medium white onion
    • 2 garlic cloves
    • Salt to taste
    • Taco seasoning
      • 1 tablespoon chili powder
      • ¼ teaspoon garlic powder
      • ¼ teaspoon onion powder
      • ¼ teaspoon dried oregano
      • ½ teaspoon paprika
      • 1 ½ teaspoon ground cumin
      • 1 tsp salt
      • 1 tsp black pepper
    • 1 bag of 6oz Restaurant Style

Instructions

  1. Place lentils on the stove to cook (based on the packaging directions).
  2. Combine the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper and set aside.
  3. When the lentils are done and drained, add drained lentils to the bowl of combined spices. 
  4. Preheat oven to 400°F.
  5. Chop and de-rib kale, dress with avocado oil and roast in the oven until edges are crispy.
  6. Shred brussel sprouts, dress with avocado oil and roast in the oven until edges are crispy.
  7. Chop poblano peppers into strips and roast in the oven until tender.
  8. Tomatillo sauce
    • Combine in a food processor peeled and chopped tomatillos, 1 avocado, chopped serrano peppers, chopped white onion, garlic, ¼ cup cilantro, 1 lime juice, salt.
    • Process till semi smooth.
  9. Once everything is done cooking. Place Beanitos chips on a plate.
  10. Top with lentils, kale, brussel sprouts, cubed avocado, poblano pepper, chopped cilantro and tomatillo sauce.

Recipe from www.beanitos.com