Yield: 4 servings
|Vegetable oil||1 Tbsp.|
|Lightlife® Plant-Based Ground||12 oz.|
|Chili powder||1 tsp.|
|Smoked paprika||½ tsp.|
|Garlic powder||½ tsp.|
|Black pepper||½ tsp.|
|Smoky BBQ sauce||2 Tbsp.|
|Tortilla chips||4 cups|
|Pepper Jack shreds, dairy free||1 cup|
|Corn & black bean salsa, prepared||⅓ cup|
|Radish, thinly sliced||4 each|
|Jalapeño pepper, fresh, thinly sliced||1 each|
|Green onion, thinly sliced||1 stalk|
|Guacamole, prepared||⅓ cup|
|Lime, cut into wedges||1 each|
- Preheat oven to 350°F.
- In a large non-stick skillet over medium heat, add vegetable oil and Plant-Based Ground. Cook for 5 minutes or until lightly browned, breaking the ground up into small pieces with a wooden spoon and stirring occasionally. Add chili powder, cumin, smoked paprika, garlic powder, salt, pepper and BBQ sauce; stir to combine. Cook for 2 more minutes; remove from heat and set aside.
- Spread tortilla chips onto a parchment paper-lined baking sheet. Sprinkle with Pepper Jack shreds; bake for 5 minutes or until chips are crisp and shreds start to melt. Remove from oven and top with seasoned ground, corn & black bean salsa, radish, jalapeño and green onion. Garnish with guacamole and lime wedges on the side; serve hot.