Anti Inflammatory Vegan Loaded Nachos
Total time40 min
Prep time25 min
Cook time15 min
4.8(6)
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Learn more →Ingredients
4 servings
For the spiced beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt
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
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
For the guacamole
- 2 ripe avocados, pitted and peeled
- 1 tbsp fresh lime juice
- ¼ tsp salt
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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