Hello there! It was a lazy Sunday and I was coming back from a week of take out/quick vegan food. To be fair my friends were trying to accomodate to my needs as much as possible and I had brought some food with me but I was seriously lacking some greens and protein (besides almond milk and peanut butter). I had been searching my friends house a few days previously for chips and salsa. My teammate Andy inquired, "Is the Hispanic in you hungry?" hahaha. These are the things a 1/4 Hispanic is asked. Let's be real though, I was craving salsa with saltiness. I needed nachos... fast.
What you'll need:
8 oz tempeh (I used three grain because I try to eat a small amount of soy as a vegan)
1 tbsp minced garlic
2 tsp chili powder
2 tsp cumin
2 tsp lime juice
2 tsp garlic powder
1 tsp onion powder
2 tsp oregano
1 tsp crushed red pepper
1/2 red pepper
1/3 C red onion
Daiya Cheese (to your liking)
1/3 Avocado
handful tortilla chips (mine are homemade)
1/3 C Salsa (or to your liking)
Crumble 8oz tempeh
Combine powders, garlic, chopped onion and pepper in a mixing bowl
Don't go too crazy on the chili powder, otherwise you'll be downing water like I was :/
Stir on medium heat in skillet until pepper and onion is soft and tempeh has brown edges
Add on top of tortilla chips with salsa, Daiya and avocado
Super simple. Cut corn tortillas into triangle chip sizes. Place on a greased cookie sheet. Add a bit of olive oil, salt and lime juice to each chip. Bake at 350 for 10-15 mins. Keep an eye on them because they burn quickly!
If you're like my friend Ellen you'll want to eat these with a sombrero. If you're like me you won't even sit down before devouring them completely.
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