Easy Vegan Nachos

Name: Easy Vegan Nachos
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 cup finely chopped white onion; 1 tbsp tomato paste; 1/2 tsp ground cumin; 2 garlic cloves, minced; 1 19-oz (540-mL) can pinto or black beans, drained and rinsed; 2 chipotles in adobo sauce, minced; 1/4 tsp fine sea salt; 1 cup roasted unsalted cashews; 2 chipotles in adobo sauce; 3 tbsp nutritional yeast; 1 tbsp lime juice; 1/2 tsp fine sea salt; 1 350-g bag tortilla chips, divided; 1 cup coarsely grated cauliflower, divided; 1 avocado, finely diced, divided; 8 small radishes, very thinly sliced into rounds, about 1 cup, divided; 4 green onions, thinly sliced on the bias, about 1 cup, divided; 1 lime, cut into wedges

Prep Time30 mins
Total Time30 mins
Makes4 to 6 servings

Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.

Not only are these vegan nachos seriously delicious, but they also come together in a flash, making them a no-brainer choicefor weeknight dinners.—Lindsay Guscott

Saucy Beans

1 tbsp olive oil
1 cup finely chopped white onion
1 tbsp tomato paste
1/2 tsp ground cumin
2 garlic cloves, minced
1 19-oz (540-mL) can pinto or black beans, drained and rinsed
2 chipotles in adobo sauce, minced
1/4 tsp fine sea salt

Spicy Queso

1 cup roasted unsalted cashews
2 chipotles in adobo sauce
3 tbsp nutritional yeast
1 tbsp lime juice
1/2 tsp fine sea salt

1 350-g bag tortilla chips, divided
1 cup coarsely grated cauliflower, divided
1 avocado, finely diced, divided
8 small radishes, very thinly sliced into rounds, about 1 cup, divided
4 green onions, thinly sliced on the bias, about 1 cup, divided
1 lime, cut into wedges

Instructions

Beans: Heat a pot over medium. Add oil, then onion. Cook until translucent, about 5 min. Stir in tomato paste, cumin and garlic until fragrant and deep red, 1 to 2 min. Add beans, minced chipotles, 1⁄4 tsp salt and 1 cup water. Simmer until mixture has thickened, but still saucy, 8 to 10 min.
Queso: Combine cashews with whole chipotles, nutritional yeast, lime juice, 1⁄2 tsp salt and 1 cup hot water in a blender. Blend until smooth, adding more hot water as needed to reach a thick, saucy consistency.
To assemble nachos, spread half of tortilla chips in a single layer on a large, rimmed baking sheet. Evenly drizzle half of saucy beans, then 1⁄2 cup queso overtop. Sprinkle with half of cauliflower, avocado, radishes and green onions. Repeat with a second layer of ingredients. Squeeze half of lime wedges over nachos. Serve with remaining queso and lime wedges.

Kitchen tip

Beans can be made up to 3 days ahead. Cauliflower and queso can be made 1 day ahead.

Find more of recipe developer Lindsay Guscott's fully-loaded nacho recipes.

FILED UNDER:

Recipes Dinner Editor's Picks