VEGAN KALE NACHOS

Finally...a solution to my NACHO CRAVINGS!!!!!

The reality is that a plate of nachos is like a food pile of perfection: crunchy tortilla chips, cheese, salsa, meat, and every topping you can think of, minus the kitchen sink.

But (isn’t there always a “but… “?) nachos aren’t exactly what you would call a “healthy” dish. But here’s the good news: Thanks to Autumn Calabrese and her brother Bobby, who just happens to be a chef, you can now have your cake, er, nachos, and eat them, too, courtesy of their FIXATE-exclusive Vegan Kale Nachos recipe.

“Vegan kale nachos have been one of our best loved dishes since the show aired. I mean come on, who doesn’t love nachos, and what’s great about this recipe is that you really get to eat them without feeling guilty, says Bobby. “No one can believe the cheese sauce is dairy-free, and kale chips are honestly better than regular tortilla chips.”

Kale “chips” are a creative way to show kids (and adults!) that there’s more than one way to eat your vegetables. These nachos are also a great way to get the whole family involved: They’re super easy and fun to make and eat. Another bonus? Now your sports-crazy vegan friends don’t have to avoid the snack table table anymore. “My nephew goes crazy for these when I make them so they’re kid-approved, and with football season in full-effect, they’re the perfect snack to serve up on game day,” Bobby says.

Pro tip: Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork!

Vegan Kale Nachos

Total Time: 51 min.
Prep Time: 20 min.
Cooking Time: 31 min.
Yield: 4 servings (1 taco each)

Grocery List:

For kale chips:
Parchment paper
Nonstick cooking spray
4 cups raw kale, stems and ribs removed and discarded, leaves cut into 1-inch pieces
1 Tbsp. olive oil
1 dash sea salt (or Himalayan salt)

For taco “meat”:
1 1/2 cups cauliflower florets
1 Tbsp. FIXATE Taco Seasoning
1 Tbsp. olive oil
1/4 tsp. sea salt (or Himalayan salt)

For toppings:
2 medium Roma tomatoes, seeds removed, chopped
1/2 cup chopped onion
1 cup canned black beans, drained and rinsed
1/4 cup FIXATE Vegan Nacho “Cheese” Dip
1 Tbsp. fresh lime juice (juice of 1/2 medium lime)
1/4 cup chopped fresh cilantro

Preparation:To get the full recipe, including ingredient amounts and step-by-step instructions, watch the FIXATE episode on Beachbody On Demand!

Nutritional Information: (per serving)
Calories: 220
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 635 mg
Carbohydrates: 24 g
Fiber: 8 g
Sugars: 4 g