It's Cinco De Mayo here in LA... and instead of drinking tequila, I'm recipe writing, which makes me 10000x happier anyways.
Lately I've been experiencing intense cravings for Chipotle Mexican food. But I have so much produce in my fridge that I felt guilty going out to buy food. I needed to find a way to fulfill my cravings while also using as much produce as I can before the week ends.
I recently got my hands on some Cabo Chips which are 100% gluten free tortilla chips that come in an array of delicious & natural flavors. The Mango Chili Lime flavor is definitely my favorite.
I topped my chips with mushrooms poached in ghee, sautéed spinach, garlic, corn salsa from Trader Joe's, pumpkin seeds, cilantro, and some grilled haloumi! Soo good. These nachos were way more filling & satisfying than anything I would have eaten at Chipotle, plus I used up some of my produce-packed fridge which always feels amazing. Happy Cinco De Mayo!
Everything Veggie Nachos:
- Sautee 2 handfuls of spinach in coconut oil with a sprinkle of sea salt & garlic slivers over medium heat for 3 minutes until slightly wilted. Place on top of chips.
- Heat 2 tbsp of ghee in a saucepan over medium low heat. Chop 6 mushrooms up and let them simmer in the ghee for 15 minutes, covered. Place on top of spinach!
- Heat 1 tbsp olive oil in a saucepan over high heat. Slice 1/4 package of haloumi cheese off the block, and place into olive oil. Let cook on each side for 3-5 minutes, or until golden brown, place onto vegetables.
- Add cilantro, avocado, pumpkin seeds, salsa, and anything else your veggie loving heart desires.