Dice onion, tomato, and jalapeno. Remove jalapeno seeds if you prefer a milder heat. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and jalapeno along with a pinch of salt. Cook until onions are soft and translucent, about 5 minutes.
Add tomato, garlic, paprika, cayenne, turmeric, cumin, and ¼ teaspoon of salt. Cook for 2-3 minutes until spices are fragrant and tomatoes fall apart. Turn off the heat. Stir in Forager Project® Sour Cream, ¼ cup of water and nutritional yeast.
Garnish with fresh cilantro leaves and dig in with Forager Project® Super Greens Chips.