Leah loves cooking and enjoys finding methods for sprucing up traditional recipes.
Hearty Nachos That Are Kosher and Gluten Free
I love ethnic foods—most of my favorite recipes have a Hispanic or Asian influence. The flavor is incredible, and they can be so easy to make. For me, the best part is how easily I can customize them. I'm kind of a picky eater ... fine, I'm a very picky eater. So if I can swap out ingredients very easily, it's a good recipe for me! I've included a list of substitutions you can make to ensure that this recipe fits your dietary needs (vegan or low-carb).
I recently had a craving for nachos, but those don't exactly fit into my plan of healthy eating. Fried tortilla chips, globs of refried beans, a ton of cheese, sour cream, and guacamole aren't going to help me reach my healthy goals. Not to mention the fact that they usually have ground beef on them, which I can't make with cheese in my kosher kitchen. To add insult to injury, there's usually salsa on top, which is full of onions that I don't eat. So I had to improvise to get my nacho fix.
|Prep time||Cook time||Ready in||Yields|
4 servings (1 topped pepper each)
- 1 teaspoon extra virgin olive oil
- 1 (13.7 oz) package Gardein beefless ground
- 4 bell peppers, sliced as listed above
- 1 (16 oz) can fat free refried beans
- 1 tablespoon Adobo seasoning, with cumin
- 1 package Goya Sazon seasoning
- 2 tomatoes, diced
- 1 cup shredded cheese, taco blend
- hot sauce, to taste
Step 1: Prep the Peppers
This was probably the hardest part of making this recipe (aside from waiting for them to be ready). And it wasn't that hard anyway. I normally dice my peppers into small pieces, but to prepare these peppers, just:
- Wash the peppers
- Slice off the tops
- Cut the membranes on the side to take out the middle (the ball of seeds, basically)—I always like to rinse them again to make sure I got all the seeds out
- Slice it in half
- Slice into strips wide enough to layer the toppings on (see picture above for a visual)
- Remove the ribs
- Place on the foil lined baking sheet
That's it! Not so bad.
Step 2: Assemble the Nachos
- Preheat oven to 400 degrees.
- Put the olive oil in a large skillet on medium heat. Place the beefless ground in the skillet, and add the Sazon and adobo. Stir it all together (to ensure everything is seasoned evenly), and cook for about 2 minutes, until the beefless ground is defrosted.
- Slice the peppers as described above and put them in a single layer on a foil lined baking sheet.
- Evenly spoon the refried beans over the peppers, then top with the seasoned beefless ground. Spread cheese over the top. Bake for 20 minutes, or until cheese is melted and bubbling.
- Top with diced tomato and any other toppings you'd like. I used tomato, plain Greek yogurt, and hot sauce. Enjoy!
Ready for Toppings
The best part of making nachos at home is that you can top them with a lot of things. Some of my ideas are listed below, but get creative! Let me know what you think of.
- Shredded lettuce
- Diced tomatoes
- Guacamole or avocado slices
- Sliced black olives
- Hot sauce
- Diced onions
- Jalapeño peppers
- Sour cream (or plain Greek yogurt)
Like most things in life, one size does not fit all. While this recipe is delicious, it may not conform to your dietary restrictions. Here's some simple substitutions you can make to be able to enjoy this.
- Low-carb? Skip the beans, as these are higher in carbs. You can add more cheese if you'd like, and any toppings you'd like.
- Dairy-free or vegan? Omit the cheese, or add any dairy-free/vegan cheese option you prefer, such as GoVeggie or Daiya.
- Vegetarian? You don't have to change anything!
- Gluten-free? You don't have to change anything either!
- Low-fat? Use a reduced fat cheese.
- You don't keep kosher? Use ground beef, turkey, or chicken, or shredded chicken. Any meat would work—sliced steak or chicken, pulled pork, the possibilities are endless. But the Gardein beefless ground has a good meaty flavor and nice texture.
21 Day Fix Container Counts
The container counts for the basic recipe (peppers, beans, "meat," cheese, and tomato) are as follows:
- 2 green
- 1 red
- 1 yellow
- 1 blue
If you want to add guacamole or olives, you'll have to use less cheese. Don't forget to count the containers for any other toppings you use.
What Do You Think?
© 2018 Leah