PARTY NACHO PLATTER

SERVES 4 TO 6 PORTIONS

FOR THE QUESO
  • 2 cups (475 ml) Butternut Cheese Sauce
  • 1/4 cup (20 g) nutritional yeast
  • 1/2 tsp. ground cumin
  • 1 tbsp. (15 g) pickled jalapeños
  • 1 can (15 oz., or 425 g) pinto beans, drained and rinsed

    FOR THE ASSEMBLY
  • 10 oz. (280 g) corn tortilla chips
  • 2 cups (350 g) Buckwheat Taco Meat, warmed
  • 1 cup (40 g) packed shredded romaine
  • 1 cup (200 g) diced tomatoes
  • 1/4 cup (35 g) thinly sliced avocado
  • 1/4 cup (35 g) thinly sliced radishes
  • 2 tbsp. (30 g) Simple Cashew Cream or vegan sour cream, nut free if necessary
  • 1 tbsp. (3 g) minced fresh cilantro
  • NUTRITIONAL VALUES

    Calories: 652kcal
    Fat: 13.9g (5.4g S.Fat)
    Carbs: 95.8g
    Protein: 40.3g
    Sugar: 7.5g
    Sodium: 635mg

    METHOD

    TO MAKE THE QUESO
    In a small saucepan over medium heat, combine the Butternut Cheese Sauce, nutritional yeast, cumin, and pickled jalapenos. Bring to a simmer, then reduce to a medium-low heat and add the pinto beans. Simmer, stirring occasionally, for 5 minutes.


    TO ASSEMBLE
    Cover the chips with the queso-bean mixture, then with the Buckwheat Taco Meat, romaine, tomatoes, avocado, radishes, dollops of Simple Cashew Cream, and finally with the minced cilantro. Serve hot.
    RECIPE NOTES

    To save even more time, substitute premade vegan beef crumbles for the buckwheat taco meat and store-bought vegan sour cream for the cashew cream!
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    ROASTED VEGGIE QUINOA BOWL