The flexitarian prescription

Keep reading … seriously … turns out that cabbage, when sautéed with spices, absorbs the flavors and the texture is crisp and dense making it ideal for using as a vegan nacho topping. Like for real peeps. I’m telling you, once you go vegan with your nachos, you’ll never go back (well, maybe every once in a while : )

Vegan Cabbage Nachos

PREP TIME: 25 minutes | COOK TIME: 15 minutes

• 1 head red cabbage
• 1 onion
• 1 red pepper
• 1 packet of taco seasoning
• 1 bag tortilla chips
• 1 can black beans
• 2 cups vegan shredded cheese
• 1 lime
• Extra toppings: green onions, black olives, avocado slices, cilantro, vegan sour cream, sliced jalapenos, tomatoes.

Cut red cabbage, onion and pepper into 1-inch pieces, sauté for 10 minutes in olive oil, stirring frequently. Add taco seasoning packet and 1/2 cup water, let reduce for 5 minutes. Spread tortilla chips on baking sheet and spoon mixture evenly over chips. Add black beans and shredded cheese. Place in the oven and bake for 10 minutes, watching closely to make sure they don’t get too brown. Remove from oven and squeeze fresh lime over the entire dish. Add additional toppings as you like. ENJOY!!!