Hello there, my pretty. These nachos are like none other…because they’re made from a vegetable – CAULIFLOWER! I first got this amazing idea from one of those viral Tasty videos on Facebook and thought I would make it my own by adding my favorite toppings…including PULSES! I am totally that girl at Chipotle that gets every kind of bean they have. ALLTHEBEANS
These cauliflower nachos in particular features pinto beans, a bean that I need to start eating more often! Here’s some fun facts about this little pulse: a 1-cup serving is only 250 calories and contains just 2.5g fat. This make them a great fiber-filled, low-fat bean to add to any meal…ESPECIALLY NACHOS. I personally prefer to buy my beans canned because they’re precooked and super convenient. They’re also extremely inexpensive, which is a win in my book!
Ingredients
- For the Roasted Cauliflower
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper, to taste
- For the Toppings
- 1/2 cup cheddar cheese
- 1/2 cup rotisserie chicken (or 1 large chicken breast)
- 1/2 cup pinto beans, canned
- 1/4 cup red onion, finely diced
- 1 jalapeno, sliced
- fresh cilantro, to taste
- pico de gallo
- special sauce: (1/2 cup plain Greek yogurt + 2 tablespoons Frank’s Red Hot)
Instructions
- Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
- Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
- Bake at 400ºF for 25 minutes.
- Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh cilantro.
- Bake again for 5-10 minutes.
- Serve with fresh pico de gallo and special sauce!
Original Recipes Visit One-Pan Cauliflower Nachos @ fitfoodiefinds.com