2 teaspoons olive oil
1 medium onion, chopped
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2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
12 ounces soy sausage crumbles
(Gimme Lean, Boca Burger or Heartland Fields recommended)
2 cups favorite tomato salsa
1 tablespoon lime juice
Salt, to taste
Nachos and garnish:
8 cups tortilla chips
2 cups low-fat shredded cheddar cheese or Mexican cheese mix
(with Monterey Jack and cheddar) (1/2 pound)
1 (4-ounce) can chopped green chilies, drained
1 ripe avocado, peeled, pitted and mashed
3 cups shredded iceberg lettuce
1/4 cup chopped cilantro
Salsa, to taste, optional
Makes 6 to 8 servings.
To make topping: Preheat oven to 375 degrees. Meanwhile, heat olive oil in a large saute pan over medium heat and saute onions and garlic 4 minutes. Add the oregano, cumin and soy sausage crumbles. Continue to saute 2 minutes. Add the salsa and lime juice, reduce heat and simmer 5 minutes. Season with salt. Set aside.
To make nachos: Place the chips in an ovenproof baking dish lined with parchment paper or aluminum foil. Pour the soy sausage mixture over the chips. Top with cheese and bake 2 to 3 minutes until cheese just melts. You can slide the chips off the paper onto a serving platter or leave them on the parchment if you prefer.
Remove from oven and garnish with green chilies, avocado, lettuce and cilantro. Serve with additional salsa, if desired.
Nutritional information per serving: 473 calories, 41 percent calories from fat, 22 grams total fat, 4 grams saturated fat, 15 milligrams cholesterol, 49 grams carbohydrates, 8 grams total fiber, 6 grams total sugars, 42 grams net carbs, 25 grams protein, 1,238 milligrams sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to email@example.com with "Vegetarian Today" in the subject line.