I mean… who isn’t obsessed with nachos? This is the ultimate party dish.
Now with this vegan recipe, you can eat superfoods and get your nacho on too!
Roasted Mango Poblano Salsa
1 white onion, peeled and chopped
4 small tomatoes, cubed
1 poblano pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
3 cloves of garlic, peeled
1 mango, peeled and diced
1 bunch cilantro
Preheat oven to broil on high.
Place all ingredients except mango and cilantro into baking sheet and drizzle with avocado oil.
Bake for 10-15 minutes until peppers and onions are browning.
Pull out of oven and let cool for about 5 minutes.
Scoop cooked veggies into blender with mango and cilantro. Pulse until everything is combined.
Refrigerate and ideally let sit overnight before enjoying.
Note: keep salsa separate from nachos until you are ready to eat!
1/2 bag multi grain chips
1/2 can black beans
1/2 cup Mac and Cheese sauce
1/4 cup mixed pitted olives
1/4 red onion, sliced
1 avocado, diced
1/2 cup mango salsa
Cilantro for garnish
Preheat oven to 350.
Layer chips, black beans, cheese sauce, olives, onion, and avocado in a cast iron pan.
Bake for 10-15 minutes until hot.
Top with salsa, avocado, and cilantro. Serve immediately!
As featured in this video
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