Low Sodium Vegan Loaded Nachos

Total time40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the spiced beans

1 can (15 oz) black beans, drained and rinsed
Rienzi Organic Black Beans 15 oz Wholesome Pantry Organic Black Negros Organic Black Beans, 16 oz Organic Black Beans, 15 oz Organic Low Sodium Black Beans, 15 oz
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1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cashew queso

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
¾ cup water
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pico de gallo

2 medium ripe tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the guacamole

2 ripe avocados, pitted and peeled
1 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the nachos

10 oz tortilla chips
1 jalapeño, thinly sliced into rounds

For serving

¼ cup fresh cilantro leaves (optional)
lime wedges, for serving (optional)

Instructions

1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours, then drain and rinse. (If short on time, cover with boiling water and soak for 30 minutes, then drain.)
2
Make the pico de gallo: combine the diced tomatoes, red onion, seeded jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside so the flavors can come together while you prepare the rest.

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