Once you’ve made these, you’ll understand why it is completely necessary to call them “supreme.”
You want to hear something kind of crazy? This is the first time I’ve ever had nachos. Ever.
I fully realize what a complete oddball that makes me, but in my defense, even before I went vegan the sight/smell of “nacho” cheese has always been enough to keep me far, far away. It grosses me out on a level I can’t even describe. I will actually get up and move if someone sits down somewhere close to me with a container of nachos, it’s that serious.
However, when I saw this post from Kathy Patalsky last week in advance of Cinco de Mayo, I thought, “now these are nachos I can get DOWN with!” I whipped them up last night – making way too much for a solo meal – and actually had to throw them away to make myself stop eating. It was a little ridiculous.
Anyway, I can’t wait to make these again sometime when my husband is home. Taking a cue from Kathy and using a metal pie plate makes a perfectly sized serving for two. Of course, the beauty of something like this is that you can pretty much do whatever you want, but my ingredients list below can be used as a good starting place. Enjoy!
Vegan Nachos Supreme
Ingredients
Tortilla chips
1 small jalapeno pepper, thinly sliced
Daiya Pepperjack cheese, to taste
1-2 Roma tomatoes, seeded and diced
1/2 avocado, diced
Red onion, diced small, to taste
Black beans, to taste
1/3 package Tofurky Chorizo Style
1/2 recipe, Lime Cream
Fresh cilantro, chopped, to taste
Directions
- Preheat oven to 400°F
- Spread a single layer of chips into a metal pie plate. Sprinkle with cheese and jalapenos. Repeat once more
- Bake layered chips, cheese and jalapenos for 10 min.
- Meanwhile, heat beans and prepare meatless ground
- Remove chips from oven and layer beans, meatless ground, tomatoes, avocado, drizzled lime cream, red onions and cilantro to serve
Yield: Serves 2
