Lucky Monroe

Loaded Vegan Nachos

Hey tribe, now, I’ve said a lot of food was bomb in my day (I’m a total foodie), but this? This right here was immaculate. Find the recipe below, I dare you. Did I mention it’s completely vegan 😍

Ingredients

1 1/2 quarts peanut, vegetable, or canola oil

16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each or store bought chips

2 cups refried beans

2 cups vegan nacho cheese

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups (1 recipe) salsa

1/2 cup quartered grape or cherry tomatoes

1/2 cup sliced black olives

1/2 cup sliced pickled jalapeños

1/4 cup thinly sliced fresh radishes

1/4 cup thinly sliced scallions

1/3 cup thinly sliced white onion

1/4 cup fresh picked cilantro leaves

1/2 red onion, finely chopped

1/4 Veggies beef or other meat replacement of choice

As much guacamole as the heart desires

Directions

1.

Adjust oven rack to center position and preheat oven to 375°F. Heat oil in a large wok or Dutch oven to 350°F. Add 1/3 or tortilla chips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with remaining chips in two more batches.

2.

Layer 1/3 of chips in the bottom of a large cast iron skillet or baking dish. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce, then sprinkle with half of black beans. Cook veggie beef separately(posting tutorial soon!) and season before adding to your “layer cake.”

3.

Layer with another 1/3 of chips. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce, then sprinkle with remaining half of black beans.

4.

Layer with remaining 1/3 of chips. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce. Transfer to oven and bake until edges of chips are well browned, about 5 minutes. Remove from oven.

5.

Top with half of salsa, tomatoes, olives, jalapeños, radishes, scallions, onions, cilantro, and a big dollop of guacamole. Serve immediately with remaining salsa and guacamole on the side. Garnish with red onions, sour cream, extra cheese ect.

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