1 Tbs olive oil
2 poblano chiles, halved lengthwise and seeds removed
1 15oz can refried black beans
12 corn tortilla chips
3/4 cup prepared mild tomatillo salsa
1/2 cup shredded Daiya cheddar
1) Preheat oven to 400F. Mound cauliflower on rimmed baking sheet and toss with oil. Spread in single layer on one side of baking sheet and season with salt and pepper, if desired. Spread chiles, skin side up, on empty side of baking sheet. Roast 30 minutes, or until cauliflower is browned and chiles are charred. Cool. Remove skins from chiles and cut into 1/2-inch pieces.
2) To assemble: Layer half of ingredients in each of two microwave-safe containers, starting with beans on bottoms, followed by chiles, cauliflower, tortilla chips, salsa and Daiya cheese. Cover and refrigerate overnight.
3) Just before serving, heat in microwave until cheese melts and casserole is heated all the way through.
Review: Apparently, if you add vegetables and use a few less chips, it's called chilaquiles instead of nachos. This was really tasty and very filling. I don't normally use the fake cheese (as you can see, it's just not the same), but decided to risk it tonight.
Adapted from:
http://www.vegetariantimes.com/recipe/mini-roasted-cauliflower-chilaquiles/
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