Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe.
Latino nacho |
By Sushi | On |
Ingredients |
| 2 tablespoons vegetable oil |
| 2 large baking potatoes, cut into 1/2-inch thick slices |
| salt and ground black pepper to taste |
| 1 tablespoon vegetable oil |
| 1/2 pound ground vegetarian beef |
| 1 small tomato, chopped |
| 1/4 cup sour cream |
| 1/4 cup guacamole |
| 1 tablespoon chopped parsley |
| 1 (15 ounce) can black beans, drained |
| 2 tablespoons taco seasoning |
| 2 tablespoons water |
| 8 ounces shredded Cheddar cheese, divided |
| 1/4 cup shredded lettuce |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Preheat oven to 450 degrees F (230 degrees C). Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes. While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground vegetarian beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease. Mix the black beans into the ground vegetarian beef; stir in the parsley, taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese. Top the potatoes with the vegetarian meat and bean mixture; sprinkle the remaining cheese on the nachos. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.Enjoy! |
| SUCCESS! |
| “print” |
