Chorizo-Spiced Vegetarian Nachos
Ready for movie night or house-warming party, these vegetarian nachos are loaded with my favorite pecan crumble, homemade cheese sauce, and easy homemade salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
Ingredients
Scale
Spice Mixture
- 1 tablespoon smoked paprika
- 2 teaspoons garlic
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- Pinch of cinnamon, cloves
Crumble
- 1/2 cup cooked chickpeas (drained and rinsed if using canned)
- 1/2 cup cooked short grain brown rice
- 1/4 cup pecans
- 2 teaspoons olive oil
Cheese
- 3 cup freshly grated cheddar cheese
- 1 1/2 tablespoon cornstarch
- 6 tablespoons to 3/4 cup whole milk
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 2 teaspoons olive oil
- 1 cup sweet corn kernels
- 1/2 cup minced onion
- 1/2 cup minced red pepper
- 8 ounces tortilla chips
- Avocado (for serving)
- Lime Wedges (for serving)
Instructions
- Combine the spices, set aside.
- In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal. Add in the spice mixture and pulse a few more times to combine, set aside.
- Heat 2 teaspoons olive oil in a medium skillet. Add the minced onion, red pepper, and corn. Cook until everything is tender and lightly charring. Transfer mixture to a bowl. Heat remaining 2 teaspoons in the skillet and add the nut mixture. Sautee until warm and fragrant.
- In a medium sauce pan, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 6 tablespoons milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, stirring frequently, to reach smooth and not-too-thin consistency.
- Assemble the nachos by dividing chips into 4 bowls. Sprinkle with corn mixture, crumble mixture, and a drizzle of the nacho cheese. Serve with avocado, lime wedges, and a sprinkle of cilantro.
Notes
Tips and Tricks: When making the cheese sauce, err on the side of thicker. It's easier to think the sauce out with a few tablespoons of milk than it is to thicken it again.
Stock up: Get the pantry ingredients you will need: chickpeas, brown rice, pecans
Nutrition: See the information.
Nutrition
- Calories: 613
- Sugar: 3.9
- Sodium: 3.9
- Fat: 35.5
- Carbohydrates: 54.3
- Fiber: 5.5
- Protein: 20.8
- Cholesterol: 59.1
Find it online: https://naturallyella.com/chorizo-spiced-vegetarian-nachos/