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!