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REGGAE REGGAE NACHOS

Yields1 ServingPrep Time45 minsCook Time2 hrsTotal Time2 hrs 45 mins

Prepare the Pico de Gallo
1

  1. In a medium-sized bowl, combine the finely diced onion, tomato, red onion, bell peppers, and sweet corn.
    2. Add 1 tsp of lemon juice and 1 tsp of olive oil and mix well.
    3. Set aside the Pico de Gallo in the fridge while preparing the other components.
Make the Sunflower Seed Cheese Sauce:
2

  1. In a high-speed blender, add the Hi-Lo Butter Beans, nutritional yeast, plant milk, raw sunflower seeds, sriracha, garlic powder, onion powder, agave, lime juice, and a pinch of sea salt.
  2. Blend until smooth and creamy. If the sauce is too thick, add more plant milk until you reach your desired consistency.
  3. Pour the sauce into a saucepan and heat on low, stirring occasionally, until warm. Set aside.
Assemble the Nachos:
3

  1. In a serving bowl, plate the tortilla chips.
  2. Heat the Wellgood Walnut Lentil Meat and evenly distribute it over the chips.
  3. Spoon the prepared Pico de Gallo on top of the lentil meat.
  4. Scatter the jalapeños across the nachos for a spicy touch.
Drizzle with Cheese Sauce:
4

  1. Drizzle the warm Sunflower Seed Cheese Sauce generously over the nachos.
  2. Serve immediately and enjoy your delicious Reggae Reggae Nachos!

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories4
% Daily Value *
Total Fat 5g7%

Saturated Fat 1g5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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