Fully Loaded Vegan Nachos
Ingredients
- 16 oz corn tortilla chips
- 15 oz amy's red bean tofu chili
- 15 oz can black beans, rinsed & drained
- 3/4 cup vegetable broth, low sodium
- 5 large garlic cloves, minced
- 2 bell peppers, chopped
- 1 jalapeno, minced
- 1 tbsp avocado oil
- 1 tsp cumin, ground
- 1/2 lime, juice of
- 1/4 tsp salt to taste
- 1 lb grape tomatoes, halved
- 10 oz heidi ho creamy chia cheeze (or favorite vegan cheese)
- handful fresh cilantro, finely chopped
- toppings
- 1 c fresh salsa
- 1 avocado, chopped
- 1/2 red onion, chopped
- 1/3 c sauerkraut
- fresh cilantro
Preparation
Preheat medium pot on medium heat and swirl oil to coat
Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly
Add broth and black beans; bring to a boil and let beans cook for 2 minutes
Using a masher, mash beans until half are mashed and thick sauce forms
Turn off the heat
Add lime juice and salt to taste
Preheat oven to 425f and line large baking sheet with unbleached parchment paper
Lay chips in a single layer and top with half of the tomatoes, cilantro, black bean sauce, red bean chili and nacho cheese
Repeat layer
Bake for 5 minutes
Top with red onions, avocado, salsa, sauerkraut and guacamole
Serve immediately
