Super Vegan Healthy Nachos Recipes

VEGAN LOADED NACHOS

Steps:

• Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
• Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
• Bake in the preheated oven until hot, 10 to 15 minutes.
• Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
• Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.

SUPER VEGAN HEALTHY NACHOS

Steps:

• Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
• Spray the corn tortillas with oil and bake until crispy. Set aside.
• Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
• Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.

SUPER NACHOS

Steps:

• In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside.
• Mash beans with 1/3 cup of water; place in skillet, and cook over medium heat until hot.
• Stir in oil; remove from the heat and set aside.
• In another skillet cook beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
• Line a baking sheet with foil. Arrange chips in a single layer.
• Top with teaspoonfuls of bean and meat mixtures.
• Sprinkle with cheese.
• Bake at 400°F until cheese is melted, about 4 minutes.
• Top with avocado mixture and sour cream
• Serve immediately.