I hope your week is going by smoothly. Mine has been a little hectic (I have two school projects to finish up, on top of little side projects that I’ve been working on.) Cooking has been nearly impossible this week. Luckily, I had some time to fit in a little bit tonight. Oh, and I am officially registered for Winter classes. Grad school is turning out to be a lot harder than I anticipated!
About a week ago (before all the crazy started), I bought some Boca Meatless Ground Crumbles. I’m not a vegetarian, but I actually love Boca vegetarian burgers. I don’t know why, maybe I’m just weird. Anyway, I decided to give the crumbles a try. What better way to do that than with nachos! I’ve been feeling super spicy lately, so this is ramped up with some jalapeno and pepper jack cheese. Feel free to alter to your liking.
An original recipe
1 cup Boca Meatless Ground Crumbles
1 cup chopped onion
1 clove garlic, chopped
1 cup chopped green pepper
1 medium jalapeno
1/2 cup diced tomatoes
1/2 cup shredded, reduced fat Pepper Jack cheese
Taco seasoning of choice
Blue corn chips (Garden Gourmet)
- Chop everything up. While cooking the meatless grounds, add your seasonings and the garlic. I usually stick with natural flavors, but I added a little chili powder to give it an extra kick.
- Add your veggies. Cook until the veggies are to your liking (I like mine a little mushy, but still crunchy.)
- Pre-heat oven to 350 degrees. Add chips to a casserole dish. Top with veggies and cheese and cook until the cheese is melted (about 10 minutes).
Makes about four 1 cup servings. Points +: 6 points per serving. Points increase depending on how many chips you use.