Name: Hearty Nachos
Total time: 25 min
Ingredients: 8 corn tortillas; CHEESE SAUCE; ½ cup raw cashews, soaked in warm water for at least 10 minutes and drained; 1 tablespoon tahini; 1 roasted red pepper (from the jar), roughly chopped (½ cup); ¼ cup nutritional yeast flakes; 1 tablespoon tamari sauce (or Bragg's Liquid Aminos or low-sodium soy sauce); Zest and juice of 1 lemon; ¼ teaspoon cayenne pepper; ¼ cup water; BEAN DIP; 1 (16-ounce) can oil-free refried beans or canned pinto beans, rinsed and drained; 1 cup prepared salsa; 1½ teaspoons chili powder; GARNISHES (optional); 1 avocado, diced; ½ cup prepared salsa; ½ cup fresh cilantro, finely chopped (parsley or lettuce can substitute)

Ready In: 25 minutes
Serves 4
print/save recipe

Please enter your email to continue.

Email

Cancel

These nachos are a meal in and of themselves. You can prepare them nachos-style, or serve them like a multi-layer dip, with baked tortilla chips on the side. The recipe makes plenty of cheese sauce, so you may have leftovers; try this versatile sauce on potatoes, with raw or cooked vegetables, and added to cooked whole grains and legumes.

Recipe from the Forks Meal Planner. (Sign up now to receive weekly fast and easy recipes, a shopping list and weekend prep instructions!)

By Julieanna Hever, Jan 31, 2012

Ingredients

8 corn tortillas
CHEESE SAUCE
½ cup raw cashews, soaked in warm water for at least 10 minutes and drained
1 tablespoon tahini
1 roasted red pepper (from the jar), roughly chopped (½ cup)
¼ cup nutritional yeast flakes
1 tablespoon tamari sauce (or Bragg's Liquid Aminos or low-sodium soy sauce)
Zest and juice of 1 lemon
¼ teaspoon cayenne pepper
¼ cup water
BEAN DIP
1 (16-ounce) can oil-free refried beans or canned pinto beans, rinsed and drained
1 cup prepared salsa
1½ teaspoons chili powder
GARNISHES (optional)
1 avocado, diced
½ cup prepared salsa
½ cup fresh cilantro, finely chopped (parsley or lettuce can substitute)

Instructions

Preheat the oven to 350°F. Cut the tortillas into bite-size triangles. Place tortilla triangles on a baking sheet lined with parchment paper, and bake for 10 to 15 minutes, until crisp.
In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast, tamari, lemon zest and juice, cayenne, and water. Blend on high until smooth, and set aside.
In a medium saucepan over medium heat, combine the beans, salsa, and chili powder, and stir gently. Once the beans are smooth warmed through, turn off heat.
To assemble nachos-style: Place the baked chips on a platter, then top each with some of the beans and cheese sauce. Garnish with avocado, salsa, and cilantro. To assemble as a layered dip: Layer the cheese sauce over the bean mixture in a shallow bowl or baking dish, and garnish with avocado, salsa, and cilantro. Serve with the baked tortilla chips for dipping.

(2)

2 Comments

Comments (2)

(5 from 2 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Kari1 year ago

Great! My kids and husband loved this recipe. We layered it and served guacamole on the side.

MamaS2232 years ago

Delish! Even my kids ate it!

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

about the author

Julieanna Hever

Julieanna Hever is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine, and a special consultant to Forks Over Knives. Hever is also a nationally sought-out speaker and was featured on The Dr. Oz Show. For updates from Hever, visit PlantBasedDietitian.com and follow her on Facebook and Instagram.

see more from this author