Ingredients:
For the Nachos:
8 oz tortilla chips (make sure they’re vegan)
1 can (15 oz) black beans, drained and rinsed
1 cup vegan cheese (shredded, any variety you like)
1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
1 jalapeño, sliced (optional)
1/2 cup corn kernels (optional)
1/4 cup sliced black olives
1/4 cup green onions, chopped
1 avocado, diced or mashed (optional for topping)
For the Vegan “Meat” (Optional):
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1 cup plant-based ground beef or crumbled tofu (seasoned with taco seasoning)
For the Vegan Cheese Sauce (optional but adds a great cheesy layer):
1/2 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
1/2 cup nutritional yeast
1 cup water or unsweetened almond milk
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste.
Instructions:
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