SOY-SAUSAGE TOPPING:2 teaspoons olive oil1 medium onion, chopped2 cloves garlic, minced2 teaspoons dried oregano1 teaspoon ground cumin12 ounces soy sausage crumbles (Gimme Lean, Boca Burger or Heartland Fields recommended)2 cups favorite tomato salsa1 tablespoon lime juiceSalt, to taste
NACHOS AND GARNISH:8 cups tortilla chips2 cups low-fat shredded cheddarcheese or Mexican cheese mix (with Monterey Jack and cheddar, 1/2 pound)1 (4-ounce) can chopped green chilies, drained1 ripe avocado, peeled, pitted and mashed3 cups shredded iceberg lettuce1/4 cup chopped cilantroSalsa, 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.
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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.