Ingredients
Method
Pico De Gallo
- Dice 1/4 large red (purple) onion into small pieces and add to a medium bowl.
- Half Lime and squeeze both halves into the bowl of onions and stir (This will lessen the potency of the onions).
- Chop 2 small tomatoes into small pieces. Add and stir into bowl.
- De-stem and chop 1/3 cup cilantro leaves and mix in.
- Add 1/4 tsp. pepper and 1/2 tsp. salt. (Season to your desired taste.)
- Cover the bowl and stick it in the refrigerator to be served later.
Guacamole
- Dice 1/2 red (purple) onion and add to a medium bowl.
- Half 1 lime and squeeze into bowl with diced onions, stir.
- Chop 2 small-medium tomatoes into small pieces and stir into the onion-lime mixture.
- Cut open about 7 small-medium avocados. Add and mash them into the bowl. (I always put some pits into the guac in order to keep it green longer).
- Half the other lime and squeeze into the guacamole mash, mixing well after.
- De-stem and roughly chop 1/3 cup cilantro leaves. Stir into the bowl.
- Add around 1/2 tsp. pepper, 1 tsp. salt, and 1 tsp. garlic powder.
- Once your guacamole is stirred and tastes amazing, cover it with a lid and put it in the refrigerator for later.
- *When done the guacamole, you can preheat the oven to 415 degrees F*
Plant-Based Meat
- In a large frying pan, add 1-2 tbsp. olive oil on medium heat.
- Dice 1/4 yellow onion and add to the heated skillet, stirring occasionally.
- Finely chop 3 garlic cloves and add to skillet, let cook for about 3 mins.
- Dice 1 small-medium tomato and mixing it in.
- Add 2-3 bay leaves to mixture and season with 1/2 tsp. pepper and 1 tsp. salt.
- Allow the onions, garlic, and tomato to sweat.
- Once the mixture has cooked down, add the plant-based meat, stirring occasionally.
- Add about 1 tsp. cumin, 1-2 tsp. liquid smoke, 1 tbsp. ketchup, 2 tsp. mustard.
- Cook and stir occasionally until meat crumbles crisp up.
- Remove from heat and take out the bay leaves now (they are for flavor only).
- Set cooked plant-based meat aside until we're ready to assemble the nachos.
Beans
- In a small-medium pot, heat 1/2 tbsp. olive oil.
- Drain the can of black beans and mix into the heated oil.
- Add 1 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and stir.
- Allow the beans to soften to your desired consistency.
- Remove from heat and set aside until we’re ready to assemble the nachos.
Assemble
- Oven should be heated by now to 415 degrees F, but if not, now is the time to preheat.)
- On a large baking sheet, cover with a reusable baking mat (or aluminum foil).
- Spread the bag of nacho chips evenly onto the baking mat.
- Add the plant-based meat mixture evenly onto the chips, followed by the bean mixture. (Remember you can always leave a desired amount of toppings on the side to dip your nachos in.)
- Drain the can of corn and add evenly on top.
- Spread an even layer of desired vegan cheese on top.
- Place the nacho platter in the oven for about 5-10 minutes, or until the cheese is melting and the tortilla chips look crispy.
Toppings
- Get the pico de gallo, guacamole, & vegan sour cream from the refrigerator.
- Optional toppings: top your vegan nachos with jalapeños or hot sauce.
- Top the heated nacho platter with your desired amount of each of these toppings.
- Serve your vegan loaded nachos onto your plates and enjoy!