Paleo Recipes - Nacho Recipe

Sometimes, half the fun of creating paleo recipes is seeing how far you can push yourself. Trying to recreate a recipe that contains grains, dairy and beans was potentially going to be a tough call, but, we think we've achieved a remarkably similar dish.

Nachos had been a big family favourite here for many years - we do like our TexMex food - but I couldn't see how I was ever going to be able to recreate them. That is until the wonder that is Primal Magic Dough came into our lives! 

Missing your favourite TexMex recipes? You'll love our Paleo nacho recipe - beanfree, grainfree, dairy free deliciousness from CreativelyPaleo for awesome paleo recipes

It is so versatile that you can use it to make soft enchiladas and crunchy nachos, how awesome is that? Find out how to do it with our easy recipe and tutorial below.

Paleo Recipes Nacho Recipe - Nutritional Info

Missing your favourite TexMex recipes? You'll love our Paleo nacho recipe - beanfree, grainfree, dairy free deliciousness from CreativelyPaleo for awesome paleo recipes

Believe it or not this gluten free nacho recipe contains the cruciferously wonder vegetable, cauliflower! You should know by now that I will try to sneak in some cauli anywhere I can - haven't tried it in a cake yet though...hmm, there's a challenge!

Cauliflower is packed with vitamin C and other goodies; plus they are known to have several anti cancer properties as well as being good for heart health.

The enchilada sauce is made using passata and tomato puree so is packed full of lycopene - a carotenoid phytonutrient that is reputedly good for heart health and a potential cancer inhibitor, as well as helping to prevent exercise induced asthma.

Research findings have still to prove these benefits conclusively however.

Paleo Recipes - Ingredients - serves 4 - 6 as a starter/snack

For the tortillas

  • 1 batch of paleo primal dough
  • 1 tsp smoked garlic powder
  • 1 tbsp chopped fresh coriander
  • 1 -2 tsps chilli flakes

For the nacho sauce

  • 1 small head of cauliflower
  • 1/2 pint chicken stock (or vegetable if you prefer)
  • 1/2 a serving of enchilada sauce
  • 1 tbsp coconut oil

For the topping

  • 1 red bell pepper 
  • 1 green bell pepper

Instructions

  1. Prepare the enchilada sauce according to the recipe.
  2. Cut the cauliflower into florets, bring to the boil with the chicken stock and cook until very soft.
  3. Remove most of the remaining stock from the pan and puree the cauliflower, adding more stock as required. You want a thick, paste like consistency.
  4. Add the coconut oil to the pan and carefully fry the cauliflower paste for 5 mins - this is your refried beans substitute.
  5. Stir through 2 tbsps of the enchilada sauce and set to one side.
  6. Make the tortillas using the instructions below.

Instructions for the tortillas

  1. Make up the dough in the usual way, adding the smoked garlic powder and coriander as extra flavour.
  2. Roll the dough out on non stick baking paper or a silicon baking sheet - you want it to be VERY thin.
  3. Using a palate knife, score all the way through the dough - first horizontally, then vertically and finally dissect the squares that are created into triangles.
  4. Using a fork, stab the dough all over - this will stop it from rising and creating air bubbles.
  5. Sprinkle the chilli flakes liberally all over the triangles.
  6. Cook for approximately 15 minutes as per the dough recipe instructions.
  7. Remove from the oven and allow to cool briefly before snapping the tortillas along the scored lines. If you find that the centre tortillas are still a little bendy, return to the oven for a further 5 minutes and repeat the process.

Paleo Recipes - Instructions for constructing the nachos

  1. Place half of the tortillas on the bottom of an oven proof dish.
  2. Spread the *refried bean* mixture across the tortillas.
  3. Cover with the remaining tortillas then sprinkle a couple of tbsps of the enchilada sauce over the top of them.
  4. Spread the chopped bell peppers over the top, then grill on a high heat until warmed through.
  5. If you want a primal version that is even more like the real thing, cover the top of the nachos with grated cheese before grilling, and cook until it bubbles and starts to turn golden brown.

If my eldest daughter and I hadn't developed an allergy to avocados, I would serve the nachos with guacamole and perhaps some soured cream if you follow a more primal style of diet.

Here is a photo of the primal version, topped here with a spicy mexicana cheese for added heat!


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