Daiya Cheese Shreds melt so that is my go to for this dish. You can use any nacho chips you like as there are many to choose from. My favourite Salsa is Pace so I use that & also Toffuti Sour Cream.
1 vine ripened tomato finely chopped
1/2 red onion finely chopped
1 finely diced jalapeño pepper
1 can of black beans rinsed
1 cup Daiya Mozzerella Shreds
1 cup Diaya Cheddar Shreds
1 can of sliced black olives (optional)
ON THE SIDE
1 cup of shredded lettuce
1/4 cup of chopped cilantro
1 cup Pace salsa
1 can, or freshly made, refried beans warmed (mashed black beans works)
Tofutti sour cream as desired
small finely diced jalapeño
2 cloves garlic
juice of 1 lime
mashed with 3-5 avocados
chopped cilantro (optional)
I like to refrigerate this for a while for the flavours to blend. And sometimes eat with a spoon! hehe
Preheat your oven to 425˚ now.
- On a baking tray, spread your nacho chips into a shallow layer without them becoming bulky.
- Next take half of the tasty mixed Daiya Cheese Shreds & sprinkle evenly over the nachos.
- Add the fresh beans & veg ingredients you have chosen, you can do anything you like really, & add it evenly over the nachos & cheese.
- Lastly, take the remaining cheese & sprinkle over the top of it all; decorating it like the masterpiece it has become!
Place into the oven on centre rack for 6-8 minutes or until cheese becomes melty. Then switch your oven to broil & cook for approximately 1 minute or until the cheese is how you like it. Be careful to watch for any corners of nacho chips that may be becoming too brown & on its way to burnt!
Remove from oven, serve with your chosen side dishes & grab a nice cold drink to go with your tasty vegan nachos! Cheers!