Trish’s Plant-Based Nachos
There, I said it! I crave junky food just as much as the next person, but I will say eating plant-based and clean has made so many cravings change for me. I used to be a sugarholic, (I've never met a cupcake I didn't like) But now I crave sugar in the form of fruit and of course wine... let's be honest!
One thing I'll never quit is my love of Mexican food, and good nachos are on top of that list! So I've figured out a plant-based nacho that I believe is out of this world and even the pickiest of meat-eaters wouldn't know the difference! Please let me know if you make it and what you think!
WHAT YOU NEED
1 bag of Siete Grain Free Tortilla Chips or any Tortilla Chip that you love!
1 bag of Dairy free Cheese I love Daiya Cheddar Style Shredded cheese
1 pack of beyond meat ground package
1 can of organic low sodium black beans.
1 container of Pico De Gallo
1 container of Guacamole
2 Tbsp of Vegan sour cream
1/4 cup of torn Cilantro
1/3 cup of green scallions
WHAT TO DO
Preheat the oven to 400 degrees
Brown the entire package of beyond meat until it’s a little crispy
then in a casserole dish or baking sheet layer in
M the full bag of tortilla chips of your choice on an oven-safe plate, and add the black beans (rinsed and drained from the juices in the can) then add the beyond meat crumbles then add the Dairy-free cheese. (feel free to use more than a bag if you’re feeling extra cheesy!)
**Please note that Dairy Free cheese in general takes a bit longer to melt than traditional cheeses. (around 10 to 15 minutes to melt but please keep an eye on the chips so they don't burn)
Then pull the nachos out of oven. PRO TIP: If you would like to transfer the chips and cheese to a room temp plate, feel free too. (I always do so guests don't burn themselves)
Next, layer on the Pico De Gallo I spoon it on generously all over the chips. Then, add a scoop of guacamole and a scoop of sour cream. I then sprinkle the cilantro and diced scallions and you've got some yummy plant based nachos!