SWEET POTATO NACHOS w/ MUSHROOM WALNUT MEAT & CASHEW QUESO

 

They are a crunchy, cheesy, messy, salty, satisfying flavor bomb of goodness. .
Thats the good news. The bad news is that they are typically loaded with empty calories & fat. So, naturally I had to give them a TAF twist.

I got such an incredible response about the mushroom & walnut meat in my bolognese, I knew I had to experiment with taco meat! Needless to say, ill be making this on repeat.

Other great ideas include adding on top of a Mexican salad! You will be licking your bowl clean. 

SWEET POTATO CHIPS
2 sweet potatoes
about 2 tbsp olive oil
s&p to taste
cooking time 2 hours

Preheat your oven to 250, VERY thinly slice your sweet potatoes, I used a mandolin, but a sharp knife will do. Mix your chips in a big bowl with the olive oil and seasonings. Lay on a parchment lined baking sheet ( none should touch) and let the chips "dehydrate" for two hours, flipping halfway through! This is how to get the crispiest!


If you are in a hurry cook them on 400 F for about 12-15 minutes. They won't get as crispy but will get the job done.

I n g r e d i e n t s 
Taco Meat
10 oz. baby bella  
1 cup walnuts
1/4 cup almond flour
1 sweet onion
1-2 cloves garlic, minced
favorite taco seasoning

Queso Cashew Cheese
1 1/4 cup soaked raw cashews
1 jar  tomatillo sauce ( I used Frontera but any tomatillo sauce will do) 
squeeze of lime 
pinch salt 


Add your walnuts to a food processor. Pulse until large crumbles. De stem and quarter your mushrooms. Add your mushrooms and flour into food processor + pulse about 10 more times. Do not over pulse, texture should look like ground beef.

Heat a tbsp oil in a large skillet over medium heat + add your mushroom walnut mix to the pan. Stir occasionally until browned, about 12 minutes..It will brown like meat does!

In a separate small sauté pan, sauté your onion and garlic until translucent. Once your "meat" browns, add your onion/garlic, and slowly add in taco seasoning (you will not need as much as meat would take) to the mushroom-walnut pan. Stir!

For the "Queso"After soaking, drain cashews, and blend with whole jar frontera sauce, squeeze lemon, and pinch salt! Blend on high for a few minutes to warm up! Or warm on stove on low heat stirring frequently, (do not microwave), drizzle over!


Other toppings include: Guacamole, pico de gallo + homemade crispy chickpeas, black beans, bell peppers. jalapeño, pomegranate seeds!

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