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In this recipe:
Original Breakfast Patties
Vegan Nachos
We made the ultimate party snack meat and dairy-free so no one has to be left out of the party.
Prep Time
20 minutes
Total Time
35 minutes
Serves
10-12
Ingredients
1
tsp chili powder
1/2
tsp ground cumin
1/2
tsp paprika
1/4
tsp onion powder
1/4
tsp garlic powder
1/4
tsp dried oregano
1/8
tsp cayenne
1
package Nature’s Fynd Original Meatless Breakfast Patties, chopped
1
tbsp avocado oil
1
(14.5-ounce) can black or kidney beans; drained, rinsed, and patted dry
8
ounces tortillas chips
1/3
cup dairy-free sour cream
1/4
cup chopped scallions
1
jalapeño, sliced thin
1
avocado, diced (optional)
vegan nacho cheese dip
Steps
1.
In a small bowl, mix together chili powder, cumin, paprika, onion powder, garlic powder, oregano, and cayenne. Set aside for later.
2.
Heat oil in a 10-inch nonstick skillet over medium-high heat for 1 minute. Add breakfast patties and cook, undisturbed, until first side is golden-brown, about 2 to 3 minutes. Continue cooking until patties are golden brown all over, another 2 to 3 minutes longer, breaking up pieces with side of spatula until pieces are about the size of black beans. Add black beans and reserved spice mix and continue to cook until spices are bloomed and beans are warmed through, about 2 minutes. Remove from heat and set aside.
3.
To build nachos: On a large platter, spread tortilla chips in an even layer. Spoon over warmed vegan nacho cheese dip followed by patty and bean mixture. Top with dairy-free sour cream, scallions, jalapenos, (optional) avocado or any other toppings of your choice. Serve.
Nutrition Information
Calories: 260 kcal, Total Fat 14g, Saturated Fat 8g, Cholesterol: 0mg, Sodium: 290mg, Total Carbohydrates: 26g, Dietary Fiber: 4g, Total Sugars: 2g, Protein: 9g
Allergen information: contains Soy, Fungi
