• Share to Facebook
    • Twitter
    • Email
    • Print

February 2, 2017

Nacho Bowl

Lindsay S. Nixon/Everyday Happy Herbivore, BenBella Vegan publishing

  • Unlike most nacho recipes, this one uses a corn tortilla in place of corn chips, making it lower in calories. Jackie Sobon

Serves 1


For the nacho bowl

1 corn tortilla
4 cups (900g) lettuce, chopped or shredded
1/4 cup (60g) black beans
1/4 cup (60g) corn
1/2 tomato, diced
1 green onion, sliced
1/2 cup (115g) black olives, sliced (optional)
Hot sauce (optional)
Lime juice (optional)

For the nacho sauce

1 cup (225ml) nondairy milk
1/3 cup (80g) nutritional yeast
1 1/2 tablespoon tomato paste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika or smoked paprika
1 tablespoon yellow miso


1. Preheat the oven to 350 degrees (375C) and bake the corn tortilla for approximately 4 minutes per side, or until it is crispy and golden on each side.

2. Meanwhile, prepare the nacho sauce by whisking together all the ingredients except the miso in a saucepan, bringing to a boil. Reduce the heat to medium and allow sauce to thicken, stirring constantly, then add the miso, stir again and serve.

3. Add the lettuce to the bowl, top with the black beans, corn, tomato and green onion slices (saving a few for garnish). Then, crumble the crisped tortilla over the salad and smother with the nacho sauce. Garnish with reserved green onion and black olive slices, if desired.