Nachos

Nachos are the perfect comfort meal. They are great for a get-together, or for a night you want food, but don't feel like taking a lot of time to cook. This recipe is for a plant-based nachos that tastes just as delicious, while being cruelty-free! 

A large platter of vegan nachos with black beans and home-made queso.

1 bag tortilla chips of choice 

1 jar ready-made salsa 

1 can black beans 

1/2 cup textured vegetable protein

2 tbsp taco seasoning 

1/2 cup guacamole 

1/2 cup vegan sour cream 

1 package vegan shredded cheddar 

1 tbsp butter

1 tbsp flour 

1/2 cup milk (I used oat milk)

1 tbsp jalapenos (optional for heat)

1. Spread your tortilla chips on a non-stick baking sheet and top with some shredded cheese (about 1/2 a cup) 

2. Place in the oven at 400℉ for 10 minutes for the cheese to melt. 

3. Meanwhile, pour a a can of black beans into a saucepan and turn the heat up to low. Use the back of a spoon or potato masher to mash the black beans. Then add textured vegetable protein, and taco seasoning.

4. Mix the textured vegetable protein in with the mashed blackbeans. and stir periodically for 10 minutes, until the protein has soaked up the water (feel free to add about 1/4 cup of water if required). 

5. Once black beans are done, remove the tortilla shells from the oven, and top with the black bean/protein mix.

6. Set the tortillas topped with beans aside. It is now time to make the queso, or cheese sauce. Bring a saucepan to medium heat and melt your butter in it. Then add flour and whisk to create a roux. 

7. Once the butter and flour are fully combined, slowly add milk and whisky until thickened. Turn the heat down for one minute and add more shredded vegan cheese. Continue to whisk until all clumps are gone and the cheese has fully incorporated. Feel free to add any seasonings here if you'd like.

8. Set the cheese aside to cool for a minute and top the nachos with salsa, sour cream, and guacamole. The drizzle the queso on top and serve. Enjoy!