Name: Vegan Nachos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 (10 to 11-ounce) bag sturdy tortilla chips; 1 recipe copycat sofritas, warmed (about 3 cups) [ADD LINK]; 1 (15-ounce) can black beans, rinsed and drained; 1 recipe vegan queso , warmed (about 2 cups); 2/3 cup salsa, store-bought or homemade; 2/3 cup guacamole, store-bought or homemade; 1/3 cup pickled jalapeños; 1/4 cup chopped fresh cilantro; 1 to 2 limes, cut into wedges

Ingredients

6 serv.

1 (10 to 11-ounce) bag sturdy tortilla chips
1 recipe copycat sofritas, warmed (about 3 cups) [ADD LINK]
1 (15-ounce) can black beans, rinsed and drained
1 recipe vegan queso , warmed (about 2 cups)
2/3 cup salsa, store-bought or homemade
2/3 cup guacamole, store-bought or homemade
1/3 cup pickled jalapeños
1/4 cup chopped fresh cilantro
1 to 2 limes, cut into wedges

Instructions

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1 Preheat the oven to 350°F.
2 Spread the chips out on a jelly roll or half sheet pan, preferably with sides. They should be in one layer but overlapping slightly. Bake in the preheated oven for 5 minutes to crisp them slightly.
3 Drizzle about 1 1/2 cups of the warm queso over the chips. Sprinkle the beans and sofritas on top. Bake until warmed through, about 5 minutes.
4 Immediately drizzle with another 1/2 cup of queso. Evenly distribute the salsa, guacamole, and pickled jalapeños on top. Sprinkle with cilantro (if using) and serve immediately with lime wedges on the side. Love the recipe? Leave us stars below!