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Carb Smart Loaded Tex-Mex Mushroom Nachos
Veggie
Quick
Under 50g of Carbs
Carb Smart Loaded Tex-Mex Mushroom Nachos

with Guacamole and Sour Cream

8 min
Difficulty: 1/3
Mexican

Spiced, roasted mushrooms offer substance and flavour to this carb smart meal. These nachos are served with your favourite toppings, plus tangy sour cream and guacamole on the side. Ingredients: Mushrooms • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan

Tags

Veggie
Quick
Under 50g of Carbs
Climate-conscious
SEO
Ingredients
Mushrooms

Mushrooms

454 g

Tortilla Chips

Tortilla Chips

85 g

Tomato

Tomato

1 unit

Green Onion

Green Onion

2 unit

Mexican Seasoning

Mexican Seasoning

1 tbsp

Sour Cream

Sour Cream

1 unit

Chipotle Sauce

Chipotle Sauce

2 tbsp

Guacamole

Guacamole

3 tbsp

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Oil

Oil

1.66 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and cook mushrooms

  • Cut mushroms into 1/4-inch-thick slices.
  • Heat a large non-stick pan over medium-high heat (high heat for 4 ppl).
  • When hot, add 1 tbsp (2 tbsp) oil then mushrooms. Season salt and pepper. Cook, stirring often until mushrooms are tender and excess liquid has absorbed, 8-12 min.
  • Remove from heat. Stir in half the Mexican Seasoning and half the chipotle sauce.

2
Finish prep and marinate tomatoes

  • While mushrooms cook, cut tomato into 1/4-inch pieces.
  • Thinly slice green onions.
  • Add tomatoes, green onions and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper. Stir to mix.

3
Bake nachos

  • Once mushrooms are done, add tortilla chips to a parchment-lined baking sheet. Drizzle with 1 tsp (2 tsp) oil. Sprinkle remaining Mexican Seasoning over top. Toss to coat.
  • Top with mushrooms.
  • Sprinke cheese over top.
  • Bake in the middle of the oven until cheese has melted, 3-5 min.

4
Finish and serve

  • Divide nachos between plates.
  • Spoon marinated tomatoes over top.
  • Drizzle remaining chipotle sauce over top.
  • Serve sour cream and guacamole alongside for dipping.

Nutrition per serving

590

kcal

Calories

39

g

Fat

11

g

Saturated Fat

45

g

Carbohydrate

11

g

Sugar

7

g

Dietary Fiber

22

g

Protein

40

mg

Cholesterol

1100

mg

Sodium

1

g

Trans Fat

1100

mg

Potassium

450

mg

Calcium

3

mg

Iron

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