Vegan nachos anyone? Who said vegans can’t enjoy the classics? This Veganized version of nachos is thanks to Blue Zone Loma Linda, where they call them “haystacks” or ‘taco salad’. You can call it what you like, but it’s a delicious and perfect no-cook summer recipe.
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This was our wellness Wednesday with #childrenshospitalofphiladelphia . Thank you for hosting me!
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This is a freeform recipe like building a taco bar. Want to keep it simple? Stick with chips, beans, salsa and lettuce. Here’s my version.
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Vegan Nachos
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Serves 3
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* 2 cups chips
* 2 c romaine lettuce, thinly sliced
* 1 avocado, sliced
* 1 tomato, chopped
* 1 cob of corn (grilled over stovetop)
* 1 c black beans, cooked
* 1 c salsa
Directions:
Layer chips first, then beans and some salsa. Cut corn off the cob. Top with romaine lettuce, remaining ingredients and the rest of the salsa. You can also add pepitas, roasted red peppers, or pickled jalapeños. Eat immediately.