Loaded Vegan Nachos

Ingredients:

For the Beans:

  • 1-2 cans of 3-bean mix (pinto, black, and red kidney beans), drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • 2-3 tablespoons concentrated tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Water, enough to cover the beans and simmer

For the Cashew Cheese Sauce:

  • 1 cup unsalted cashews
  • 1/4 – 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Juice of half a lemon
  • 2 heaping tablespoons nutritional yeast
  • Water, as needed to blend

For the Fresh Salsa:

  • 1 red onion, diced
  • 2 tomatoes, diced
  • 1 red capsicum (optional), diced
  • A handful of fresh coriander, chopped
  • Fresh lime juice, to taste

For the Guacamole:

  • 1 ripe avocado
  • Juice of 1 lime
  • 1 garlic clove, crushed
  • Salt and pepper, to taste

For Serving:

  • Corn chips
  • Pickled jalapenos
  • 1 sweet potato, roasted and sliced open with the flesh scooped out

Instructions:

1. Prepare the Beans:

  • In a saucepan, combine the rinsed beans with diced onion, crushed garlic, and tomato paste.
  • Stir in the cumin, ground coriander, paprika, oregano, salt, and pepper.
  • Add enough water to cover the beans and bring to a simmer.
  • Let the mixture cook for about 30 minutes, stirring occasionally, until it thickens to your desired consistency.

2. Make the Cashew Cheese Sauce:

  • In a high-speed blender, combine the cashews, salt, garlic powder, lemon juice, and nutritional yeast.
  • Add a small amount of water and blend until smooth and creamy. Add more water, a little at a time, until you reach the desired sauce consistency.

3. Prepare the Fresh Salsa:

  • Dice the red onion, tomatoes, and optional capsicum. Toss them together in a bowl with chopped coriander and a squeeze of fresh lime juice. Mix well.

4. Make the Guacamole:

  • Mash the avocado in a bowl and mix in the lime juice, crushed garlic, salt, and pepper to taste.

5. Roast the Sweet Potato:

  • Preheat the oven to 400°F (200°C). Wash the sweet potato and rub it with olive oil. Roast it whole for about 45-60 minutes, or until soft and tender.
  • Slice it open, scoop out the flesh, and set aside.

6. Assemble:

  • On a large platter or in individual bowls, layer the roasted sweet potato flesh, spiced beans, fresh salsa, and a generous dollop of guacamole.
  • Drizzle with the creamy cashew cheese sauce and garnish with pickled jalapenos and corn chips on the side for crunch.

Enjoy!

This meal is so satisfying and flavorful. The richness of the beans, the creamy cashew sauce, the freshness of the salsa, and the zesty guacamole come together perfectly, especially when served with roasted sweet potato and crispy chips. It’s a filling, nutrient-dense dish that will quickly become a favorite in your weekly rotation!

Tips:

  • You can easily swap the beans for your favorite variety or add extra veggies like corn or spinach.
  • If you want to make it spicier, add more jalapenos or a pinch of cayenne pepper to the beans.
  • The sweet potatoes can be prepared ahead of time and stored for easy meal prep.

Nutritional Information (per serving):

  • Calories: ~350-400
  • Protein: ~10g
  • Carbs: ~40g
  • Fat: ~15g
  • Fiber: ~10g

This recipe is as simple as it is delicious! It’s loaded with plant-based protein, fiber, and healthy fats, making it a wholesome, vegan-friendly meal that everyone can enjoy.