Nacho Salad Plate
4 organic sprouted corn tortillas
5 green lettuce leaves, chopped
1 small sweet potato, diced and steamed
½ cup black beans
⅓ cup red pepper, diced
¼ cup red onion, diced
1 cup cherry tomatoes, halved
½ cup of cilantro, chopped
½ of an avocado, sliced
2 cups veggie ground (see my channel for the recipe)
Nut-Free Jalapeño Cheese Sauce
1 jalapeno (roast at 350 F until lightly browned in areas)
¼ cup sunflower seeds ( soaked for 1+hours)
⅓-½ cup water
1 ¼ cups or 15 oz. cannellini beans
2 garlic cloves
3 tbsp nutritional yeast
½ a lemon juiced
1 tsp salt
Optional: Pinch of Turmeric for color
Directions
Prepare Tortilla Chips:
Cut tortillas into desired shape. Spread out on a baking sheet. Bake at 350 F for 10-12 minutes or until crisp.
Prepare the sauce:
Combine all the sauce ingredients in a high-speed blender and blend until smooth.
Put the salad together:
Begin by adding chopped lettuce to a large plate or platter. Top with tortilla chips. Continue to layer all the other toppings. Finally top with Jalapeño Cheese Sauce. Enjoy!
