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Loaded Vegan Chili Cheese Nachos

Servings: 8 servings
Author: Sarah Rotavera

Ingredients

For the Nachos

  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can pinto beans, drained and rinsed
  • 1 jalapeno cored and roughly chopped
  • 1 chili in adobo sauce + 1 tablespoon adobo sauce* or 1/2 teaspoon chipotle powder + 1 tablespoon high heat oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 large bag corn tortilla chips
  • suggested toppings: Healthy Vegan Queso salsa/pico de gallo, avocado, cilantro

Tomato Corn Salsa

  • 2 cups corn kernels
  • 2 large tomatoes diced
  • juice of 1 lime and 1 lemon
  • large pinch of sea salt

Instructions

  • Preheat the oven to 400°F and then line a baking sheet with parchment paper.
  • Combine all of the ingredients (beans to chili powder) in a food processor and pulse until a chunky mixture forms, being careful not to over process.
  • Spread the mixture onto the baking sheet and bake in the oven for 10 minutes, stirring half way through.
  • Meanwhile, prepare the corn tomato salsa by combining the ingredients in a large bowl and stirring together.
  • Spread tortilla chips out on two large plates then top with cooked bean mixture, vegan queso, corn salsa, avocado or other desired toppings. Serve immediately and enjoy!