Sweet Potato Nachos with Cauliflower Nacho Cheese & Cashew Sour Cream

Can nachos ever really be healthy? They can!
These nachos not only hold all of the flavor of your traditional nachos but they are great tasting and great for you. Eat these for lunch, dinner or serve them at your next get together for a winning dish that is easy to make for any size group.

Sweet Potato Nachos
serves 3
2 small-medium yukon golds, skin on, sliced into 1/4" discs
1 large sweet potato, skin on, sliced into 1/4" discs
1 medium red onion, halved, thinly sliced
2 tbl extra virgin olive oil
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1/2 tsp pepper
1 cup black beans, drained and rinsed
1 avocado, diced
1/4 cup cilantro leaves

Preheat the oven to broil on high.
Toss the potatoes and onions with olive oil and all of the spices. Arrange in a single layer on a baking sheet and broil for 10 minutes, tossing once after 5 minutes until lightly charred and fully cooked.
Top the potatos with nacho cheese, sour cream, black beans, avocado and cilantro.

Cauliflower Nacho Cheese
yields 1 1/2 cups
1 1/2 cups cooked cauliflower florets
1 cup canned, diced tomatoes with roasted green chilies
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
juice of 1/2 lime

Combine the cooked cauliflower and the remaining ingredients in a blender and blend until smooth.

Cashew Sour Cream
yields 1/2 cup
1/2 cup raw cashews, soaked at in water for least 1 hour, or more if your blender isn't high powered

1/4 cup unsweetened almond milk
1 tbl extra virgin olive oil
juice of 1/2 lime
salt, to taste

Drain the cashews and combine all of the ingredients in a blender. Blend until smooth, thick and creamy.

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Charred poblano peppers stuffed with fresh corn, green chilies and a whole lot of cheese. Serve with mango guacamole, roasted garlic-cashew crema and refried black eyed peas.

Corn Chile Rellano
serves 4
4 poblano peppers

3 tbl extra virgin olive oil, divided
12 oz fresh or frozen corn kernels
1-3oz can roasted green chiles
1 1/2 cups shredded vegan cheddar cheese, divided
1/4 cup diced vegan jalapeno garlic havarti cheese (Such as Daiya)
1/4 cup shredded vegan mozzarella cheese
2 cups of your favorite chile or enchilada sauce

Preheat the oven to broil.
Drizzle the poblano peppers with 1 tbl of olive oil and broil until charred, turning the peppers over once to ensure even cooking. This will take about 10 minutes total. Once the peppers are cool enough to handle, peel off the skin and cut a slit down the top, to open up the pepper. Pull out the seeds and stem on the inside and set aside.
Preheat the oven to 400.
Saute the corn and green chiles in 2 tbl of olive oil until tender, 10 minutes. Add 1 cup of cheddar and the havarti and stir to cook until the cheese has melted. Remove from the heat.
Stuff the peppers with the corn filling and top with your remaining cheddar and mozzarella cheese.
Place the peppers back on a baking sheet and bake for 20 minutes until the cheese has melted on the top.
Heat up your chile sauce and serve with your poblanos along with garlic crema and beans.

Garlic Crema
2 tbl extra virgin olive oil
5 garlic cloves, whole
1 cup raw cashews, soaked in room temperature water for 1 hour
1/4 cup coconut water, or plain water
 salt, to taste

Combine the oil and garlic in a small sauce pot and turn on the heat to medium-low. Cook the garlic until it is golden brown and soft, about 10 minutes. Remove from the heat and let sit for 15-20 minutes.
Drain the cashews and combine in a blender with the oil and garlic as well as the coconut water. Blend for 5 minutes until white, creamy and smooth. Taste and season with salt.

Mango Guacamole
2 ripe avocados, small dice
1 plum tomato, seeded, minced
1/4 cup minced fresh mango
2 tbl minced shallots
juice of 1/2 lime
salt, to taste

Combine all of the ingredients and mash with a fork to your desired consistency. Taste and season with salt.

Refried Black Eyed Peas
2 tbl extra virgin olive oil
1 jalapeno, seeded, minced
1 red chile pepper, seeded, minced
1/2 sweet onion, minced
2 tsp cumin
1 tsp paprika
1 tsp salt
1-15oz can black eyed peas, undrained
1-15oz can pinto beans, undrained
2 cups water

Saute the jalapeno, red chile and onion in olive oil until tender and fragrant, 5-7 minutes. Season with cumin, paprika and salt. Add the black eyed peas and pinto beans along with the water and bring to a boil. Reduce to a simmer and cook for 30 minutes or until all of the liquid has been absorbed. Use a potato masher to break up the beans and mash to your desired consistency. I like to keep a little texture. Taste and season with salt.