Happy Super Bowl Sunday!
I realize that this post is coming to you a little late (er…two hours before the game), but I nevertheless wanted to share one more football-friendly snack idea. My cashier at the grocery store mentioned that today is the second largest food holiday of the year. This warranted another recipe for you all…a fun experiment I’ve been itching to test for a while. As a bonus, you likely already have many of these ingredients on hand!
As I’ve mentioned before, my goal for this blog is to provide healthy, EASY recipes that taste delicious and are fun to eat. I considered making a version of nachos using zucchini or bell pepper “chips” (if you’d like, be my guest!), but I really think true tortillas pair excellently here. I also wanted to test out a new-to-me almond shredded cheese from Trader Joe’s. Vegan cheeses in my experience have always been rather rubbery, but I was very pleased with how “melty” this version became!
While browsing the store, my boyfriend and I were not sure what kind of chip would work best; the quinoa/black bean pictured below was recommended by a T Joe’s employee. Since I tend to treat their advice as gospel, into the cart it went!
This recipe is difficult to over-season, so feel free to use a liberal hand with the spices. It works well as a party appetizer but frankly could also work as an everyday lunch! The filling is very high in protein and would also be delicious inside a burrito or on top of a salad.
- 1 TBS olive oil
- 1 package extra-firm tofu, drained
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 tsp cumin
- A few dashes of salt and pepper (to taste)
- 1/2 cup salsa
- 2 handfuls kale
- 1/4 cup roasted red pepper, or 1/2 red pepper, diced
- 1/4 cup frozen corn
- 1 can black beans, rinsed and drained
- 1 lime, sliced into wedges
- 1 package tortilla chips of choice
- Cilantro, for serving
- 1/2 cup dairy-free cheese of choice
- Avocado cubes, red onion, and jalapeño pepper for topping (optional)
- In a large skillet, heat olive oil over medium heat. Crumble tofu into pan until no large pieces remain. Add all seasonings, salsa, kale, roasted red pepper, corn, and black beans.
- Sauté for 7 minutes, until heated through and slightly browned. Preheat oven to 375 degrees F.
- Spread chips into a rectangle on the baking sheet and pour tofu filling on top. Finish off with a sprinkle of cheese. Bake for 10 or so minutes, until cheese is melted.
- Serve immediately with cilantro, lime wedges, and any other desired garnishes. Enjoy!