A delightfully unexpected riff on nachos, this version uses colorful cabbage as the base! It has all your favorite nacho toppings in a much more nourishing package.
- Quarter or half head of purple cabbage
- Juice of a lime
- Generous sea salt
- Oil of choice for cooking
- Red onion
- Poblano pepper
- Red bell pepper
- 15 oz can of black beans; drained and rinsed
- 1 c corn
- 1 tbsp chili powder
- 1 tsp cumin powder
- 0.5 tsp coriander
- Dash of cayenne or hot sauce if desired
- Cheese as desired
- Garnishes of choice (fresh cilantro, avocado, pepitas, crema, etc)
- Cut the cabbage into quarters, then cut the stem off so that you end up with separate scoop-shaped leaves.
- Separate the leaves, then toss them in a large mixing bowl with lime juice and salt. Let them sit while you make the filling.
- Dice up the red onion. In a large skillet with your cooking oil of choice, sautee the onion with a sprinkle of salt until tender.
- Dice up your peppers (poblano, red bell, and jalapenos if you want) and add them to the onion. Sautee for a few more minutes until the peppers are tender and the onion is slightly caramelized.
- Add the black beans, corn, and spices, and sautee everything for another few minutes until the spices are fragrant and everything is heated throughout. You can add a little dash of water if you feel like the filling needs more moisture.
- Lay the cabbage leaf scoops out as shown above, then load them up with the nacho toppings.
- Top with cheese if desired.
- Just before serving, add the fresh garnishes.
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