These loaded vegan nachos with black beans, homemade guacamole, and cashew cheese will be hard to put down! Top with chopped black olives, if desired.
Ingredients
- 0.5 cups cashews
- aluminum foil
- 1 cup chunky salsa
- 1 small red bell pepper - cored , seeded, and chopped
- 2 tablespoons nutritional yeast
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons salt
- 1 package tortilla chips , 13 ounce
- 1 can black bean chili , 15.25 ounce
- 2 ripes avocados , peeled and cubed
- 0.25 cups chopped fresh cilantro , or to taste
- 0.5 lime , juiced
- 1 pinch salt , or to taste
- 1 cup pico de gallo
- 2 tablespoons chopped fresh cilantro , or to taste
Instructions
-
1
Gather all ingredients.
-
2
Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
-
3
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
-
4
Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
-
5
Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
-
6
Bake in the preheated oven until hot, 10 to 15 minutes.
-
7
Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
-
8
Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
-
9
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Beef and Rice Stuffed Bell Peppers
These stuffed peppers with rice are worth a try! Ninety-four percent of all stuffed bell peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Horchata Made Easy
Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.
Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
This petite blanquette de poulet a l'estragon (tarragon chicken) recipe is a modern and light version of the traditional French blanquette. Serve it with rice.