Saturday, January 11, 2014

Loaded Enchilada Vegan Nachos

Loaded Enchilada Vegan Nachos

8 ounces of tortilla chips (or about 1 medium bag)
1 cup red or green enchilada sauce
1-2 cups shredded cheese
1 cup black beans
3/4 cup sliced olives
1 shallot, finely diced
1/2 cup diced tomatoes
1 jalapeƱo, thinly sliced
1/2 – 1 cup vegan sour cream
1/2 – 1 cup guacamole
shredded lettuce or cabbage
fresh cilantro, for garnish


1 .Preheat oven to 425 degrees F. Have a large, rimmed baking sheet or pizza pan ready.
2. Arrange the chips on the baking sheet. Evenly drizzle the enchilada sauce over the chips, then top with black beans, olives, shallot, and end with shredded cheese.
3. Place in oven for 15 minutes, or until chips are toasted and the cheese has melted. Top with sliced jalapeƱos, tomatoes, shredded lettuce or cabbage, and cilantro. Serve with sour cream and guacamole on the side.
Yields: 4-6 servings

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