VEGETARIAN NACHOS
Casey Colodny aka The Mindful Hapa has created the ultimate vegetarian nachos. Loaded with black beans, meatless crumbles, queso, and guacamole you definitely won’t be missing the meat in these cheesy, vegetarian nachos!
SERVINGS: 6
PREP TIME: 20 MIN
COOK TIME: 20 MIN
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VEGETARIAN NACHOS
Casey Colodny aka The Mindful Hapa has created the ultimate vegetarian nachos. Loaded with black beans, meatless crumbles, queso, and guacamole you definitely won’t be missing the meat in these cheesy, vegetarian nachos!
SERVINGS: 6
PREP TIME: 20 MIN
COOK TIME: 20 MIN
INGREDIENTS
Black Beans
1 can Black beans, do not rinse
1 ea jalapeno pepper, medium, diced fine, with seeds
1 clove garlic, diced fine
2 tbsp olive oil
1/8 tsp salt
1/4 cup cilantro, chopped, with stems
Taco Meatless ‘Meat’ Crumble
1 cup raw walnut pieces
1/2 cup raw sunflower seeds
2 tbsp olive oil
1 cup onion, diced fine (1 small-med onion), heaping cup
10 oz mushrooms, diced fine
1/2 tsp salt
2 tsp chili powder
1 tbsp water
Vegetarian Nachos
12 oz bag tortilla chips
black beans (see recipe above)
taco meatless ‘meat’ crumble (see recipe above)
1/2 12 oz package of ¡Yo Quiero!™️ Traditional Queso
8 oz shredded mexican cheese blend
1 8oz package of ¡Yo Quiero!™️ Chunky Spicy Guacamole
1 15oz package of ¡Yo Quiero!™️ Mild Salsa
DIRECTIONS
1. In a small saucepan, add oil, garlic and jalapeno and saute until garlic is fragrant.
2. Add beans (and the liquid) from the can. Bring to a low boil. Continue to simmer on medium low for 15 minutes.
3. Remove from heat and stir in cilantro. Set aside.
4. Add walnut and sunflower seeds to a food processor. Chop until it resembles the texture of ground meat. Set aside.
5. Add olive oil to medium saute pan. Add onions and saute on medium heat until onions are clear.
6. Add mushrooms and continue to saute mixture until completely dry and starts to brown (8-12 minutes.)
7. Stir in walnut/sunflower mixture, salt, chili powder, and water and continue to saute for another 2-3 minutes. Set aside.
8. Combine all ingredients and set aside.
9. Spread nachos in a single layer on a baking tray. Top with black beans (See above), taco meatless ‘meat’ crumble, ¡Yo Quiero!™️ Queso, and shredded cheese.
10. Broil 3-5 minutes until cheese is melted
11. Remove from oven and top with dollops of ¡Yo Quiero!™️ Guacamole and Salsa – see above. Serve immediately.
INGREDIENTS
Black Beans
1 can Black beans, do not rinse
1 ea jalapeno pepper, medium, diced fine, with seeds
1 clove garlic, diced fine
2 tbsp olive oil
1/8 tsp salt
1/4 cup cilantro, chopped, with stems
Taco Meatless ‘Meat’ Crumble
1 cup raw walnut pieces
1/2 cup raw sunflower seeds
2 tbsp olive oil
1 cup onion, diced fine (1 small-med onion), heaping cup
10 oz mushrooms, diced fine
1/2 tsp salt
2 tsp chili powder
1 tbsp water
Vegetarian Nachos
12 oz bag tortilla chips
black beans (see recipe above)
taco meatless ‘meat’ crumble (see recipe above)
1/2 12 oz package of ¡Yo Quiero!™️ Traditional Queso
8 oz shredded mexican cheese blend
1 8oz package of ¡Yo Quiero!™️ Original or Spicy Guacamole
1 15oz package of ¡Yo Quiero!™️ Mild Salsa
DIRECTIONS
1. In a small saucepan, add oil, garlic and jalapeno and saute until garlic is fragrant.
2. Add beans (and the liquid) from the can. Bring to a low boil. Continue to simmer on medium low for 15 minutes.
3. Remove from heat and stir in cilantro. Set aside.
4. Add walnut and sunflower seeds to a food processor. Chop until it resembles the texture of ground meat. Set aside.
5. Add olive oil to medium saute pan. Add onions and saute on medium heat until onions are clear.
6. Add mushrooms and continue to saute mixture until completely dry and starts to brown (8-12 minutes.)
7. Stir in walnut/sunflower mixture, salt, chili powder, and water and continue to saute for another 2-3 minutes. Set aside.
8. Combine all ingredients and set aside.
9. Spread nachos in a single layer on a baking tray. Top with black beans (See above), taco meatless ‘meat’ crumble, ¡Yo Quiero!™️ Queso, and shredded cheese.
10. Broil 3-5 minutes until cheese is melted
11. Remove from oven and top with dollops of ¡Yo Quiero!™️ Guacamole and Salsa – see above. Serve immediately.
INGREDIENTS
Black Beans
1 can Black beans, do not rinse
1 ea jalapeno pepper, medium, diced fine, with seeds
1 clove garlic, diced fine
2 tbsp olive oil
1/8 tsp salt
1/4 cup cilantro, chopped, with stems
Taco Meatless ‘Meat’ Crumble
1 cup raw walnut pieces
1/2 cup raw sunflower seeds
2 tbsp olive oil
1 cup onion, diced fine (1 small-med onion), heaping cup
10 oz mushrooms, diced fine
1/2 tsp salt
2 tsp chili powder
1 tbsp water
Vegetarian Nachos
12 oz bag tortilla chips
black beans (see recipe above)
taco meatless ‘meat’ crumble (see recipe above)
1/2 12 oz package of ¡Yo Quiero!™️ Traditional Queso
8 oz shredded mexican cheese blend
1 8oz package of ¡Yo Quiero!™️ Original or Spicy Guacamole
1 15oz package of ¡Yo Quiero!™️ Mild Salsa
DIRECTIONS
1. In a small saucepan, add oil, garlic and jalapeno and saute until garlic is fragrant.
2. Add beans (and the liquid) from the can. Bring to a low boil. Continue to simmer on medium low for 15 minutes.
3. Remove from heat and stir in cilantro. Set aside.
4. Add walnut and sunflower seeds to a food processor. Chop until it resembles the texture of ground meat. Set aside.
5. Add olive oil to medium saute pan. Add onions and saute on medium heat until onions are clear.
6. Add mushrooms and continue to saute mixture until completely dry and starts to brown (8-12 minutes.)
7. Stir in walnut/sunflower mixture, salt, chili powder, and water and continue to saute for another 2-3 minutes. Set aside.
8. Combine all ingredients and set aside.
9. Spread nachos in a single layer on a baking tray. Top with black beans (See above), taco meatless ‘meat’ crumble, ¡Yo Quiero!™️ Queso, and shredded cheese.
10. Broil 3-5 minutes until cheese is melted
11. Remove from oven and top with dollops of ¡Yo Quiero!™️ Guacamole and Salsa – see above. Serve immediately.
