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Totally Loaded Vegan Chili Cheese Nachos

Author Dianne Wenz

Ingredients

  • For the Chili
  • 1 teaspoon vegetable oil such as avocado
  • ½ cup red onion diced
  • cups cooked black beans 1 15-ounce can
  • 1 ½ cup diced tomatoes 1 15-ounce can, drained
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • For the Cheese
  • 1 cup raw cashews soaked for two hours and drained
  • 1 medium tomato chopped
  • 1 clove garlic minced
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • ¼ cup water
  • 1 tablespoon raw sesame seeds
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • For the Nachos
  • 8- ounce bag Beanfields Rice and Bean Chips Unsalted or Sea Salt Flavor
  • 1 avocado diced
  • 1 jalapeno thinly sliced
  • 1/3 cup black olives sliced
  • ¼ cup scallion sliced
  • Vegan sour cream optional

Instructions

  1. Make the Chili: Heat the oil in a large pan over medium-high heat. Add the onion and sautée for about 5 minutes, until it becomes fragrant and begins to brown. Add the black beans, diced tomato, and spices, and cook for 5 to 10 more minutes, until everything is heated throughout.
  2. Make the Cheese: Add all of the ingredients to a high-speed blender or food processor and blend until smooth and creamy
  3. Assemble the Nachos: Lay the chips out in a large dish or platter. Pile on the chili, cheese, and the restof the ingredients.