These Loaded Veggie Nachos are a simple appetizer or snack that you can make in under 20 minutes. The tortilla chips are warm right out of the oven, which makes these nachos extra special. As always, no gluten, dairy, soy or sugar to be found in here. Time to dig in!
- 6 large gluten-free whole grain tortillas
- 2 Tbsp. extra-virgin olive oil divided
- sea salt to taste
- pepper to taste
- 1 head kale dinosaur (flat)
- 1 large lemon
- 1 pound green beans
- 1 large bell pepper orange, red or yellow
- 1 large small red apple diced
- 1 large large Granny Smith apple diced
- 2 Tbsp. raw walnuts chopped
- 2 Tbsp. well-stirred tahini
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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Stack the tortillas on top of each other and slice them into triangle shapes. Brush or spray them with 1 Tbsp. olive oil, then sprinkle with sea salt and pepper and bake for 7-9 minutes or until golden brown and crispy.
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Meanwhile, massage the kale with your hands in a large bowl with the remaining 1 Tbsp. oil, juice of 1 lemon, salt and pepper to taste until the kale turns dark green and is tender. Set aside.
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Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil and add a pinch of salt. Submerge the green beans for 1-2 minutes or until bright green and then pull them out with a slotted spoon and put them into a large bowl of ice water. Let them sit in the ice water bucket for 5 minutes then drain.
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Make the guacamole in a medium bowl by combining all the guacamole ingredients and mashing/mixing well.
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Lay the baked tortilla chips on a flat surface and top with the green beans, kale, remaining chopped veggies and guacamole. Drizzle with tahini and sprinkle with walnuts, salt and pepper and serve immediately.
I suggest using the 365 Whole Foods Market brand of Tahini because it's thin and easy to drizzle. Other brands are thicker and will be harder to drizzle in this recipe.