Mexicaleo Diet Gets you Ripped – Recipe #1

Black Bean Nachos

 Paleo + Mexican Food. Kaboom. Your life just changed forever:

Not just a new recipe, but a new way of life.

(I’m a little too excited about this, I’ll admit it. This is only one recipe, it may or may not change the fundamental core of your being, but you’ll never know until you eat it).

The moral of the story is that you can:

Stay away from the tortilla chips,

Still be delicious,

Crazy healthy to get super ripped/lean/bikini/jacked/whatever you’re working on,

And it tastes like delicious Mexican food… because it is.


 

 

And who’s gonna bring it for us: Ginger in the Kitchen. At Gingerinthekitchen.com of course.

She’s back with another recipe that will satisfy your need for Paleo cavemanity, as well as your deep deep desire for mexican food of the gods- avocados. What isn’t better with avocado, shoot, they even make it sweet and desserty in the Philippines.

In case you forgot, she’s a Cordon Blue trained chef and knows how to put delicious stuff on your plate.

Her words:

They are cheesy, spicy, and have all of the flavor of your very favorite late night bar food… except they are carb free, and nutritious! No, I am not joking. I replaced tortilla chips for sriracha roasted cauliflower and then piled them high with all of my favorite nacho toppings. They lasted about 5 minutes. RK and I gobbled them up so fast!

Ingredients:

For the cauliflower
1 head of cauliflower cut into thin florets
Sriracha sauce
Olive oil
Taco seasoning

For the nachos
Black beans
Tomatoes
Pickled jalapeños
Shredded cheddar cheese
Shredded jack cheese
Iceberg lettuce
Avocados
Green onion
Fresh cilantro
Salsa
Sour cream or greek yogurt

Method:
No, there are no measurements…. this is all completely to your taste!

Pre heat your oven to 400 degrees.
Cut the cauliflower into florets and then slice each one into thin-ish slices. They will fall apart a little bit, which is fine. You want to get the florets thin, but not all falling apart into tiny pieces. The cauliflower will replace tortilla chips, so you want them to hold some toppings!
Line a baking sheet with parchment paper.
Toss the cauliflower with a little olive oil, sriracha, taco seasoning, salt, and pepper.
Spread the cauliflower in a single layer in the baking sheet and bake for about 40 minutes or until the cauliflower is roasted and browned.

Once the cauliflower is roasted, top with cheese, black beans, and pickled jalapeños and put back in the oven to bake until the cheese is melted and the black beans are hot.

Then, pile on the toppings of your choice and enjoy!


 

Go and take a look at the rest of her recipes, you won’t be disappointed…

And if you happen to live in the LA area, Ginger teaches classes on cooking amazing dishes. Just a thought.

 

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