THE BEST DAMN VEGAN NACHOS
This formula is SO tasty, straightforward and imperceptibly veggie lover. There is something mysterious about the saltiness of a tortilla chip matched with a crisp, thick salsa and this rich, marvelous veggie lover queso. It resembles a flavor bomb – you essentially would prefer not to pass up a major opportunity.
The magnificent thing about the Queso formula is that it makes a considerable amount, and you can store scraps in a container and it keeps for up to 4-5 days! What's more, it warms great, making it perfect for these nachos.
When you have your chips on a serving plate, you simply need to warm up your beans, queso and crush your guacamole and get down to business.
Also try our recipe : DEEP DISH PIZZA #pizza #food
Ingredients :
US Customary - Metric
- ~8 cups restaurant-style tortilla chips
- 1 batch Cashew-Less Vegan Queso
- 1 15-ounce can black beans (drained)
- 1 cup guacamole*
- 1 cup chunky salsa
- Fresh jalapeños and red onion (optional // sliced)
- Hot sauce (optional)
- Cilantro (optional)
Instructions :
- If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
- Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
- Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
- Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!
read more our recipe : PUMPKIN CHILI RECIPE #food
source : bit.ly/2FEFUbO
0 Comments