Vegan Black Bean & Beyond Nachos with Blue Corn Tortilla Chips
Ingredients
- 1 package of Beyond Meat ground (453g)
- 4 cloves minced garlic
- 400g blue corn tortilla chips
- 1 can black beans (425g), drained and rinsed
- 1.5 cups vegan cheddar and mozzarella shreds
- 1 cup diced cherry tomatoes
- 1 tbsp olive oil
- 1/4 cup tomato paste
- 1/2 cup diced onion
- 1/4 cup diced red capsicum
- 4 jalapeños, thinly sliced
- 2 tablespoons vegan sour cream
- 2 tbsp cilantro leaves, chopped
- Salt and pepper to taste
Preparation
Preheat the oven to 400 degrees F and lightly oil a baking sheet.
Heat olive oil in a large pan over medium-high heat. Add Beyond Meat ground and onion, cook until browned, stirring for about 3-5 minutes.
Add minced garlic, cherry tomatoes, red capsicum, two of the sliced jalapeños, tomato paste, and black beans to the pan. Season with salt and pepper. Stir for 2 minutes.
Place the blue corn tortilla chips in a single layer onto the prepared baking sheet.
Top the tortilla chips with the mixture from the pan and sprinkle with the shredded vegan cheddar and mozzarella.
Place the baking sheet in the oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
Remove from the oven and top with chopped cilantro, sliced jalapeños, and vegan sour cream.