Corn Chips
Daiya Vegan Cheddar Cheese
2 cans Westbrae Black Beans
1/2 Tbs Chili Powder
1/2 Tbs blend toasted Cumin and Coriander ground with mortar
Salt
Guacamole
Tomato Salsa
Make your Avocado Guacamole and Tomato Salsas below. Heat beans with Chili Powder, toasted Cumin and Coriander, salt. Set aside.
Preheat oven to 400 degrees. Layer baking pan evenly with tortilla chips and spread generously the Daiya Cheese. Bake for approximately 10 minutes check to make sure the cheese has melted.
Layer with warm beans to melt the cheese even more, Salsa, and Guacamole, and freshly crispy chopped lettuce and garnish with lime and peppers from garden. All organic!
Recipes for Guacamole and Salsa are on site but will list ingredients here:
Guacamole
6 Avocados
Red Onion
Cilantro
Jalapeno
Lime
Salt
EVOO
SALSA
Cherry Tomatoes
Cilantro
Red Onion
Jalapeno
Lime
Salt
EVOO
Always make it fresh, you save plastic and it takes very little of your time! It lasts for up to 3 days, and the taste is superb!
This Daiya cheese has reformulated to chickpea flour and is the BEST meltable cheddar! https://daiyafoods.com/our-foods/shreds/cheddar-cutting-board-shreds/ I was stunned how great these tasted with this incredible meltable cheese, and the best tortillas. I wish I remembered the brand of these tortillas they were so crunchy perfect. Yum, I rate this a 1O for nachos. You must try. Enjoy!
