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Nachos with Homemade Cornmeal Tortillas, Tempeh Nacho Topping and Tahini Cheese

Nachos with Homemade Cornmeal Tortillas, Tempeh Nacho Topping and Tahini Cheese

Serves: 4

Category: Burgers, Pizza, Wraps and Chips
Author: kimikiwi

Average Rating: 
Rated by: 7 members

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Enjoy nacho night—Nutritarian style! This creative recipe pulls it all together without using any unhealthful SAD ingredients.

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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
2 tablespoons nutritional yeast
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!

Nacho Topping:
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.

Tahini cheese:
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

Comments (3):



09/08/2012 11:38 AM

Rated this recipe:

Made these nachos using Ezekiel tortillas (made with sprouted wheat, barley, beans
lentils, millet and spelt) I used up the bottom of the tahini jar so added blended raw pistachios (considered to be the best nut, according to Dr.Fuhrman)and used swiss chard from my garden as the Fun and yummy extra.
The results was a very satisfying and colourful meal. I'm sending the recipe to my 'Nutritarian Work in progress' sister.
Thank you kimikiwi for submitting the Nachos.
This comment was last edited on 09/08/2012 11:39 AM


03/19/2013 12:53 PM

Rated this recipe:

I made the nachos and they were very good, I just need to roll them thinner next time. The cheese sauce came out horrible so I used so soy cheese instead. But the veggie mixture was really good too.


11/29/2017 09:19 PM

Rated this recipe:

The tortillas were HORRIBLE!  Probably the worst thing I've made from Eat to Live.  I think the siding off of my house would taste better.  The rest of it was OK.  The sauce was tasty and I could tolerate the tempeh.