I was at my lovely friend Julia’s house the other day and we were craving nachos, so made some loooooadddeddd nachos and ate to our heart’s content. Unfortunately, it was probably near ten or eleven p.m. Not prime time to photograph food. Soooo, the next day, I made some loaded nachos again.
Yep, they were good enough to eat two days in a row (will I ever pass on nachos? probably not). I just loaded them with delicious things and tons of lime, and- primo!! These would be great to serve at a holiday party… They’re quick to toss together and you can make a whooooole lot.
- Tortilla chips (be sure to check that they aren’t made with lard!)
- 1 cup black beans, cooked
- 1 cup salsa of your choice
- 1/2 cup green or black olives
- 1/2 red onion, diced
- 1-2 limes, wedged
Vegan Cheese Sauce
- 1/2 cup nutritional yeast
- 1/2 cup almond milk (you might need a litttttle bit more)
- 1/2 tsp sea salt
- 1/2 tsp onion power
- 1/2 tsp garlic powder
- 1 tsp lemon juice
Preheat oven to 350 degrees Fahrenheit.
Whisk together cheese sauce ingredients. It should be thin enough to pour, but thick and creamy like a nacho cheese sauce oughta be.
Pour tortilla chips into a layer across the bottom of a cake pan. Pour all other ingredients over the top of the chips. Squeeze the juice of a few lime wedges over the top.
Place in oven and bake for 10-15 minutes, until all ingredients are warmed through.
Serve with lime wedges and enjoy!
Can you believe it’s VVLP 20 already?!!?
P.S. So, this happened. A little over a foot and a half of snow in about a 24 hour span. Thanks, Minnesota.