Sometimes simple is good. I don’t often make simple recipes and when I do I forget to write them down. A few weeks ago I threw together a nacho cheese that was fantastic. But I didn’t pay any attention to the ingredients.
When Katie and her hubby came over for dinner this week, I though a Nacho Bar would be fun. Easy to prepare after work and it let’s everyone customize their dinner. And I could remake the nacho cheeze and take notes this time!
I took a chance that I could figure out the cheese in the few minutes between work and their arrival. As they rang the doorbell, I was transferring the cheeze from the food processor to a bowl – not bad!
We had a great time talking, watching this cutie play Angry Birds, and eating (of course). I love easy weeknight meals with friends.
The next day, Kirk created a burrito out of the tortilla crumbs and remaining leftovers. I was so jealous and convinced him to buy more tortillas and make ME one for lunch yesterday.
So that’s how I have TWO recipes to share with you today. One planned, one a leftovers creation.
Keywords: appetizer side snack vegan vegetarian
Ingredients (8 servings)
- 1 cup cashews
- 2/3 cup almond milk
- 2-3 jalapenos, diced
- 1/2 tomato, diced
- 2/3 cup nutritional yeast
- 1/3 cup Daiya Pepperjack Shreds
- 1 tablespoon Frank’s Red Hot Sauce
Process cashews in food processor until ground. Pour in 1/3 cup almond milk and remaining ingredients. Combine until smooth. Add remaining almond milk about a tablespoon at a time, until desired consistency is reached. Serve cold or warm.
This Nacho Burrito was fantastic for work, but the tortillas do get soft if you make it ahead. I didn’t mind, but the texture is even better with the crunch. I also encourage you to ignore my ingredients and get creative – this one is easy to customize!
Keywords: blender appetizer entree side snack vegan vegetarian
Ingredients (2 servings)
- 2 flour tortillas
- 1/2 cup tortilla chips, smashed
- 6 tablespoon Nacho Cheeze
- 6 tablespoons meatless crumbles
- 1/2 black beans, drained and rinsed
- 6 tablespoons Daiya Pepperjack Shreds
- 1/2 cup lettuce, sliced
- 2 teaspoons cilantro
- 4-6 tablespoons guacamole
- Optional toppings: salsa, hot sauce, non-dairy sour cream
Combine tortillas through pepperjack shreds on a plate and microwave for 30 seconds (or until cheese is just starting to melt). Mix together thoroughly with a fork.
Top tortilla with mixture and add remaining ingredients. Roll into a burrito and put back in microwave for an additional 30 seconds. Serve warm for best texture, or save for lunch (tortillas won’t be quite as crispy).
Questions for you:
- Do you like “make your own” bars for dinner?
- What was your favorite lunch meal this week?
- Any fun weekend plans to share? Laura, Lauren, and Greg are coming to visit – it’s going to be AMAZING!!