Nachos with Homemade Cornmeal Tortillas, Tempeh Nacho Topping and Tahini Cheese
Enjoy nacho night—Nutritarian style! This creative recipe pulls it all together without using any unhealthful SAD ingredients.
For the Homemade Tortillas:
1/2 cup cornmeal
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 cup water to mix
For the Nacho Topping:
1 onion, sliced
1 pepper, sliced
3 cloves garlic, minced
1/2 block tempeh, cut in small cubes
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)
1/2 cup diced tomatoes
For the Tahini Cheese:
1/2 cup tahini or 3/4 cup unhulled sesame seeds
2 tablespoons lemon juice
1/2 tablespoon coconut aminos
1/2 cup water
1 cup chopped fresh tomato
4 cups lettuce
1 cup chopped avocado
Stir dry ingredients together, add just enough water to form into balls and knead, then roll out as thin as possible. Toast on a hot (medium heat) dry skillet, flipping as they start to bubble. Cut into wedges and toast in 350 degree oven 5-10 minutes. You can use store-bought whole grain tortillas, but if you have time, these are easy and great!
Cook onions in skillet, adding water as necessary. Add peppers and garlic, then add tempeh, chili powder, cayenne, and diced tomatoes. Cook for five minutes, stirring occasionally.
Blend all ingredients in small blender (or make a larger batch to fit your blender/food processor). This stores well for several days in the fridge and is also good on cooked vegetables or salads.
Serve homemade tortillas with the tempeh/onion mixture, tahini cheese, chopped fresh tomato, lettuce and avocado. Layer everything on the tortillas, or serve them on the side.
Calories 496; Protein 22 g; Carbohydrates 55 g; Sugars 6 g; Total Fat 24.7 g; Saturated Fat 3.8 g; Cholesterol 0 mg; Sodium 141 mg; Fiber 11.6 g; Beta-Carotene 2107 ug; Vitamin C 59 mg; Calcium 163 mg; Iron 5.6 mg; Folate 102 ug; Magnesium 217 mg; Potassium 881 mg; Zinc 5.9 mg; Selenium 20.7 ug