Loaded veggie nachos and margs for dinner! These nachos are based on a recipe recently released by Petty Cash (a Los Angeles restaurant), featuring spicy poblano cream sauce, an entire bag of Monterey Jack cheese, roasted cauliflower, crispy kale, and pickled jalapenos. I was skeptical about all the veggie toppings but OMG they were so good!! Matt and I devoured the entire pan.

This has become a true once-a-week dinner for us — we love it SO MUCH: quesdadillas stuffed with buffalo sauce-tossed roasted cauliflower, white beans, and cheddar (plus ranch for dipping). The filling is so good we literally eat it with a spoon as we wait for the first batch of quesadillas to cook!

I can tell this is going to be a weekly meal for us! It is just so perfect — a delicious combination of spicy buffalo sauce, charred cauliflower, creamy beans, gooey cheese, and crispy tortillas. Plus ranch for dipping! SO GOOD.

I make a version of this recipe at least once a month, adapting to use whatever veggies I have in the fridge. It’s a great way to get in a few servings of veggies and some healthy protein and fiber from the beans — all wrapped up in a delicious taco.