WHAT YOU WILL NEED

• 1 can 14 oz garbanzo beans, drained and rinsed
• 1 package (1 oz) taco seasoning
• 1 cup fresh riced cauliflower
• 1 tbsp extra-virgin olive oil
• ½ (12 oz) bag white corn tortilla chips
• 2 cups shredded Yancey’s Fancy Jalapeño & Cayenne Cheddar Cheese
• 1 avocado, peeled, pitted and chopped
• 1 cup halved cherry tomatoes
• ½ cup sour cream
• 2 tbsp chopped fresh cilantro

WHAT TO DO

1. Preheat oven to 400° F. Line rimmed baking pan with aluminum foil. In large bowl, stir beans, seasoning, cauliflower and oil. Makes 2 ½ cups
2. Spread tortilla chips on prepared pan; layer with 1 cup cheese, bean mixture and remaining 1 cup cheese. Bake 10 minutes or until cheese is bubbly and golden brown
3. Serve nachos topped with avocado, tomatoes, sour cream and cilantro. Makes about 8 cups

Approximate nutritional values per serving (2 cups): 472 Calories, 29g Fat (11g Saturated), 47mg Cholesterol, 644mg Sodium, 40g Carbohydrates, 7g Fiber, 4g Sugars, 15g Protein

Prep Time: 15 minutes

Cook Time: 25 minutes

Number of Servings: 6