Nachos, plant based style

Repost in time for the Super Bowl—Plant Based Nachos made with Kale Salad Recipe from Karen

Nacho appetizer

Recently I discovered a recipe for homemade refried beans at Pennies and Pancakes which sounded like a great idea, to save money and make something better than store-bought.  Thanks for providing such a neat website Pennies and Pancakes! (https://sites.google.com/site/penniesandpancakes/crockpot-refried-beans).
I made a batch without the onions yesterday and used it to build nachos for dinner.  I also used fresh garlic instead of minced from a jar.  Maybe it's just me, but I really can tell a difference.
I also wanted to try a recipe given to me by Karen in a recent comment, Kale Salad with avocado, lemon juice and salt.  It thought it would work well layered in a nacho stack and could turn what used to be a guilty pleasure into a healthy treat.
My favorite tortilla chips are made from low fat whole grain tortillas, cut into wedges and baked until golden brown and crispy.  Buy whole wheat or whole grain tortillas with the lowest fat content you can find.

Nachos without meat or dairy (the photo doesn't do it justice)

Ingredients for Nachos, plant based style:

Refried beans, 1/2 to 1 cup per person

Whole grain tortillas, 2 or 3 per person

4 cups kale

1 large lemon

1 avocado

1 small can mild green chili peppers

2 large tomatoes, or 1/4 cup diced tomato per person

Tofutti non-dairy sour cream—just a little spoonful to top it off

Non-dairy cheese shreds, about 2 tablespoons per person or skip altogether

black olives, sliced, 2 or 3 per person 

salt to taste

To make tortilla chips, cut tortillas into 8 wedges and toast in the oven at 300 degrees for 10-15 minutes or until golden brown, dry and crispy.

To make kale salad, rinse kale and remove tough center rib.  Tear into small pieces or cut into ribbons.  Dice the avocado and toss with the juice of one lemon, combine with the kale by using your hand to squeeze the ingredients together.  Salt to taste.

Dice the tomatoes and combine with the mild green chili peppers.

Layering suggestion:  Chips, beans, non-dairy cheese baked in a pie plate for about 8 minutes.  Remove from oven and slide onto a plate of kale salad.  Top with remaining ingredients and serve.

This was so filling I couldn't actually finish a plate of them!