Loaded Veggie Nachos
Loaded Veggie Nachos
Ingredients
- 2 oz. blue corn tortilla chips
- 2 oz. white or yellow corn tortilla chips
- 2-1/2 cups Wholesome Crave Fiery Veggie Chili, warmed
- 1/2 cup cooked black beans
- 1/2 cup sliced green onions or scallions
- 1 cup sliced red peppers
- 10 oz. shredded Daiya cheese
If you have an oven-proof platter:
- Preheat oven to 425 degrees.
- Make a first layer of half the blue and white corn tortillas on the platter.
- Spoon half of the Fiery Veggie Chili over the chips in splotches as evenly distributed as possible.
- Sprinkle over with half the black beans, half the scallions, and half the Daiya cheese.
- Make a second layer, on top of the first, by using the remaining chips, and then repeat the rest of the steps above.
- 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:
- Preheat oven to 425 degrees.
- 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.
- Spoon half of the Fiery Veggie Chili over the chips in splotches as evenly distributed as possible.
- Sprinkle over with half the black beans, half the scallions, and half the Daiya cheese.
- Make a second layer, on top of the first, by using the remaining chips, and then repeat the rest of the steps above.
- Place in the oven and cook six to eight minutes, depending on how crisp and browned you like your chips.
To Finish:
- Remove from the oven and carefully use a metal spatula to slide the nachos onto a serving platter large enough to hold the nachos.
- Serve with your favorite tofu or cashew sour cream, guacamole and salsa.
- If you are not fully plant based, use shredded nacho cheese mix and traditional sour cream.
- If you’re a cilantro lover, garnish liberally with freshly chopped cilantro.