Loaded Veggie Nachos

Ingredients

1. 2 oz. blue corn tortilla chips
2. 2 oz. white or yellow corn tortilla chips
3. 2-1/2 cups Wholesome Crave Fiery Veggie Chili, warmed
4. 1/2 cup cooked black beans
5. 1/2 cup sliced green onions or scallions
6. 1 cup sliced red peppers
7. 10 oz. shredded Daiya cheese

If you have an oven-proof platter:

1. Preheat oven to 425 degrees.
2. Make a first layer of half the blue and white corn tortillas on the platter.
3. Spoon half of the Fiery Veggie Chili over the chips in splotches as evenly distributed as possible.
4. Sprinkle over with half the black beans, half the scallions, and half the Daiya cheese.
5. Make a second layer, on top of the first, by using the remaining chips, and then repeat the rest of the steps above.
6. Place the nachos in the oven and cook six to eight minutes, depending on how crisp and brown you like your chips.

If you DON’T have an oven-proof platter:

1. Preheat oven to 425 degrees.
2. Spray a cookie sheet with non-stick spray coating, then make a first layer of half the blue and white corn tortillas on the sheet.
3. Spoon half of the Fiery Veggie Chili over the chips in splotches as evenly distributed as possible.
4. Sprinkle over with half the black beans, half the scallions, and half the Daiya cheese.
5. Make a second layer, on top of the first, by using the remaining chips, and then repeat the rest of the steps above.
6. Place in the oven and cook six to eight minutes, depending on how crisp and browned you like your chips.

To Finish:

1. Remove from the oven and carefully use a metal spatula to slide the nachos onto a serving platter large enough to hold the nachos.
2. Serve with your favorite tofu or cashew sour cream, guacamole and salsa.
3. If you are not fully plant based, use shredded nacho cheese mix and traditional sour cream.
4. If you’re a cilantro lover, garnish liberally with freshly chopped cilantro.