I guess being in Texas last week has gone to my brain. I’ve been craving nachos like mad, and I don’t even really like nachos all that much. So today I made some quick nachos and they were amazing!
Here’s what you do:
Preheat oven to 300 degrees.
Throw some tortilla chips on a cookie sheet and sprinkle Daiya shreds all over. Bake for 12 minutes.
While that is baking make your guacamole and warm up 1 can of vegan chili on the stovetop.
3 ripe avocados, cubed
1 tablespoon fresh lime juice
1/4 teaspoon cumin and chili powder
Black pepper and sea salt, to taste
1 tablespoons chopped cilantro
Mash up all ingredients to the consistency you prefer. I like it a little chunky.
When timer goes off, pull out your chips, spread out on a plate and top with chili and fresh tomatoes if you like. I serve mine with generous piles of guac, Tofutti Sour Cream, and a side of roasted salsa.
YUM! My roommate and I devoured them.