Vegan Nachos
Our take on the classic bar-food nachos.
Servings: 4
Ingredients
- 10 ounces tortilla chips we like to mix blue corn and white corn tortilla chips
- 1 cup black beans, drained
- 1 plantbased chipotle sausage, crumbled or roughly chopped we like Fieldroast
- 2 cups dairy-free cheddar shreds we like Miyoko's and Follow Your Heart
- ¼ cup dairy-free smoked cheddar cheese, crumbled, optional we like Miyoko's
- ½ cup plantbased sour cream we like Tofutti
- ½ large avocado, sliced or cubed
- ½ jalapeno pepper, sliced
- ¼ cup cilantro, chopped
Instructions
- Preheat oven to 425 degrees
- On a baking sheet or oven-safe dish or platter create a layer of tortilla chips
- On top of the layer of chips add half of the black beans and half of the chipotle sausage, evenly dispersing each
- Top the first layer with about one third of the cheddar shreds
- Crumble half of the smoked cheddar over the layer
- Repeat entire process to create a second layer, finishing off with all remaining cheese
- Bake for about 15 minutes or until cheese has melted and the chips are golden brown
- Immediately top with the sour cream, avocado, cilantro, and jalapeno slices
- Serve with salsa and guacamole