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Spiced Veggie Nachos

Serves: 4
30 minutes
Prep Time: 10 minutes

Ingredients

1 cup (250 mL) Green Giant* canned Niblets* Corn, drained and rinsed from liquid

1 bag (340g) Green Giant* frozen Riced Cauliflower

1/2 tsp. (5 mL) Wright’s* Liquid Smoke

1 cup (250 mL) red onion, thinly sliced

1/2 cup (125 mL) white vinegar

1 tbsp. (15 mL) olive oil

3 cloves garlic, minced

3/4 cup (180 ml) white onion, diced

1 cup (250 mL) canned lentils, drained and rinsed from liquid

1 cup (250 mL) diced tomatoes, divided

1 /3 cup (80 mL) water

2 tsp. (10 mL) sweet paprika

1 tsp. (5 mL) smoked paprika

1 tsp. (5 mL) chili powder

1 tsp. (5 mL) ground cumin

1/4 tsp. (1.5 mL) ground cinnamon

1/2 tsp. (2.5 mL) salt

1 tsp. (5 ml) ground pepper

2 cups (500 mL) vegan shredded cheese

1 cup (250 mL) cucumber, julienned matchstick

300g bag original flavour corn chips

 

Yogurt

1 1/2 cups (375 mL) vegan yogurt or vegan sour cream

3 tbsp. (45 mL) jalapeno, minced

1 tbsp. (15 mL) cilantro, finely chopped plus leaves for garnish

 

Avocado Cream

1 cup (250 mL) ripe avocado, peeled and pitted

2 tsp. (10 mL) chipotle powder

1 tbsp. (15 mL) lime juice

1 tbsp. (15 mL) lime zest

2 tbsp. (30 mL) water

Directions

Preheat oven to 400°F (200°C). Arrange corn chips in a 9 x 13-inch oven safe baking dish; set aside.

In a small bowl stir together vinegar and red onion; set aside.

In another small bowl stir together yogurt, jalapeno and cilantro. Refrigerate until ready to use.

In a large pan over medium heat, warm Crisco* Vegetable Oil and sauté onion and garlic until tender, 3 minutes. Stir in Green Giant* Corn, lentils, Wright’s* Liquid Smoke, 1/2 cup tomatoes, water and spices, simmer for 7 minutes.

Cook Green Giant* Riced Cauliflower according to package instructions. Spoon riced cauliflower and corn lentil chili over chips. Sprinkle with cheese and bake for 10 minutes, until cheese is warmed through.

Prepare avocado cream while nachos are baking. In a small food processor, puree avocado, lime juice, lime zest, chipotle powder and water until smooth; set aside.

Garnish nachos with jalapeno yogurt, avocado cream, pickled red onions, cucumbers, reserved 1/2 cup diced tomatoes and cilantro leaves.

Serve warm.