With some simple substitutions to incorporate more plants, this nacho recipe is nutritious so you can feel good about serving it. The dairy-free cashew cheese pairs perfectly with the plantains (which are an excellent source of resistant starch), but for a short-cut, feel free to swap them for grain-free tortilla chips.
Plantain Nachos
Plantains comprise the base of this delicious nacho dish. Grain-free and plant-based, plantains are a gut-friendly food. Feel free to take a short-cut by using corn tortilla chips and real cheese.
Ingredients
For the Plantains
- 3 green plantains, thinly sliced
- 1 tablespoon coconut oil, melted
- sea salt to taste
For the Cashew Cheese
- 1 cup cashews, soaked at least 4 hours or preferably overnight
- 2 tablespoons nutritional yeast
- juice from ½ a lemon
- ¼ teaspoon sea salt (or more to taste)
- ¼ teaspoon garlic salt
- black pepper to taste
- ⅓ cup water (or more if necessary)
For the Toppings
- ½ cup black beans
- 1 cup pulled chicken (I suggest a rotisserie chicken already cooked; also can omit)
Optional Guacamole Topping
- 2 avocados, cubed
- juice from ½ a lime
- garlic salt to taste
- onion salt to taste
- sea salt to taste
Instructions
- Preheat oven to 350˚F.
- Place plantain slices in a medium bowl and coat with coconut oil and sea salt. Spread evenly on a baking sheet and cook 25-30 minutes until golden brown and crispy. Set aside.
- Make guacamole topping. Add avocado, lime juice, garlic salt, onion powder and sea salt to a small bowl. Mash with a fork until desired consistency is reached. Set aside.
- Make the cashew cheese. In a high speed blender, add cashews, nutritional yeast, lemon juice, garlic salt, sea salt and black pepper. Add 1/4 cup water and process, slowly pouring in more water until smooth and creamy.
- Place plantain chips in an oven-safe skillet or bowl. Add pulled chicken, black beans, and cashew cheese. Place back in the oven for 10 minutes or until warmed through. Top with guacamole and enjoy!
