Cheerful Vegan Nachos

Prep Time: prep time 40 minutes Cook Time: 35 minutes Servings: Yield 8 servings Source:

Ingredients

For the cooked toppings:

1 batch All-Purpose Vegan Cheese Sauce*

1 large (450 g) sweet potato, peeled and chopped

2 teaspoons (10 mL) oil of choice

Fine sea salt, to taste

Chili powder, to taste

1 batch Spicy Black Beans**

For the fresh toppings:

1 bag tortilla chips of choice

1 medium (240 g) avocado (pitted and chopped) or guacamole***

2 medium (20 g) green onions, thinly sliced

3 to 4 tablespoons (45 to 60 mL) pickled jalapeños, drained

1/3 cup (80 mL) chopped jarred roasted red pepper, drained

1/4 cup (20 g) finely chopped purple cabbage

Handful (12 g) fresh cilantro, chopped

Salsa, to taste*

Directions

Begin preparing the All-Purpose Vegan Cheese Sauce by soaking 1/4 cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.

Prepare the All-Purpose Vegan Cheese Sauce. While you’re making the cheese sauce, preheat the oven to 400°F (200°C) and line a medium rimmed baking sheet with parchment paper. Set the cheese sauce aside once prepared.

Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and chili powder. Roast for 25 to 30 minutes, until the bottoms are lightly charred.

While the potatoes are roasting, prepare the Spicy Black Beans found in my DIY Burrito Bowl recipe (linked in ingredient list). After cooking, leave the beans in the skillet so you can reheat them just before layering onto the nachos.

Gather and prep any fresh toppings you’d like to use so they’re ready to go. Please note my measurements are simply a guide. Feel free to add as much or as little of each as you wish!

On a medium rimmed baking sheet or platter (if your sweet potatoes are finished roasting, feel free to set them aside and re-use the same sheet here), spread a layer of chips to cover the base entirely.

For warm nachos, reheat the Spicy Black Beans in the skillet and the All-Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.

Now it’s time to dress up those nacho chips! Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa. Season with salt and serve immediately.