Winter Skillet Nachos with Cauliflower “Parm” (dairy-free)

Winter Skillet Nachos with Cauliflower "Parm"

Author: Gabriel Cabrera
Recipe type: Main
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4

Ingredients

For the parm:

• 1/2 head cauliflower, trimmed and roughly chopped
• 1/4 cup nutritional yeast

For the beans:

• 2 cups cooked black beans
• 1 chipotle chile in adobo, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon dry oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoons extra virgin olive oil

For the greens:

• 1 cup chantrelle mushrooms, chopped
• 2 cups mixed winter greens, chopped
• 2 garlic cloves, minced

The rest of ingredients:

• Tortilla chips
• 1/2 rotisserie chicken, meat shredded
• Cherry tomatoes

Instructions

1. Place the cauliflower and nutritional yeast in a food processor and pulse until you get little bits that look like parm, don’t puree it! Set aside.
2. In a small bowl mix all the black bean ingredients, taste for seasoning and set aside.
3. In a pan with some olive oil, sauté the greens with the mushrooms and garlic until wilted. Season with pepper and salt and remove from the heat.
4. To build the nachos: place some of the cherry tomatoes at the bottom of your skillet, add chicken, the spiced beans, cauliflower parm, and tortillas, then repeat until you finish all the ingredients. Bake in the oven for 20-25 minutes at 350F until top is golden brown and tomatoes start to burst. Serve with cilantro and top with more chillies if you like extra heat.