This formula is SO scrumptious, basic and imperceptibly veggie lover. There is something mysterious about the saltiness of a tortilla chip matched with a crisp, stout salsa and this smooth, fantastic veggie lover queso. It resembles a flavor bomb – you essentially would prefer not to pass up a major opportunity.
My optimal nacho garnishes are: dark beans, salsa, (vegetarian) queso, guacamole, red onion, jalapenos, hot sauce, and cilantro. In the event that you incline toward an alternate blend of things, don't hesitate to blend it up! Make these YOUR Best Damn Vegan Nachos. I thoroughly give you authorization.
Also try our recipe Vegan Spinach Artichocke Quesadillas
The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!
Ingredients
- ~8 cups restaurant-style tortilla chips
- 1 batch Cashew-Less Vegan Queso
- 1 15-ounce can black beans (drained)
- 1 cup guacamole*
- 1 cup chunky salsa
- Fresh jalapeños and red onion (optional // sliced)
- Hot sauce (optional)
- Cilantro (optional)
Instructions
- If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
- Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
- Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
- Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!
Notes
*To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1 lime, juiced (plus more to taste of each).
*Nutrition information is an estimate.
Read more our recipe Lemon Cheesecake Mousse
Source : https://bit.ly/2FEFUbO
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