Chef:  Terri Edwards
Makes: 5-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

 

INGREDIENTS

Bean/Bulgur/Taco Mix

  • 1/2 c cooked bulgur
  • 3-15 oz cans beans, any variety (pinto, navy, red kidney, black, etc)
  • 1/4 c dry taco seasoning (purchased or homemade)
  • 1 can fire roasted tomatoes
  • pinch cayenne pepper optional

Vegan Cheese Sauce

  • 1 c potatoes, peeled & diced
  • 1/4 c carrots, diced
  • 1/4 c onions, chopped
  • 1 c broth from veggies
  • 1/2 c raw cashews, unsoaked (1/2 c white beans to make PP)
  • 4 T nutritional yeast flakes
  • 1 T lemon juice
  • 1 t sea salt
  • 1/2 t garlic powder
  • pinch paprika
  • pinch cayenne (optional)

DIRECTIONS

Bean/Bulgur/Taco Mix

  1. Drain and rinse cans of beans (or use fresh cooked). I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe I used pinto, navy, and black beans.
  2. Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire roasted tomatoes with juice, and cayenne.
  3. Cook in microwave for approximately 3 minutes.
  4. Stir and cook an additional 3 minutes.
  5. While this is cooking, chop any veggies you like & add.  My favorites:  fresh spinach, tomatoes, cilantro, and onions.
  6. Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream.

Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. (Cooking time will vary based on how small the veggies are diced.)
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender.
  3. Add all the remaining ingredients, and blend until smooth.
  4. You can add your own dairy-free/oil free cheese to these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in blender (after veggies are boiled). It's absolutely the BEST plant-based cheese I've ever tasted! 

TIPS

Homemade tortilla no oil added, tortilla chips can be easily made;

  1.      Use regular corn tortillas. 
  2.      Slice each one into 8 slices using a pizza slicer. 
  3.      Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and           garlic powder.
  4.      Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy        and delish!

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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