Healthy Plant-Based Nachos (Gluten-Free, Vegan, Soy-Free

• Produce

  • 1 can Black beans
  • 1 can Green chilis
  • 1 Jalapeno, fresh
  • 1 Roma tomato, fresh

• Condiments

  • 1 cup Salsa, chunky

• Dairy

  • 2 cups Daiya cheese

• Other

  • 1- 4 oz. bag Enjoy Life Plentils (sea salt flavor or you can substitute corn chips

Found on nutritionicity.com

Description

Directions

• 1) Rinse black beans in a strainer under gently flowing cold water and set aside to drain and dry. Drain liquid from can of chili peppers.
• 2) Slice or dice jalapeno depending on preference and dice roma tomato. If you prefer a milder version you can omit the jalapeno pepper.
• 3) Line a 10x10 baking sheet (toaster oven) with aluminum foil and coat with oil. A regular size baking sheet can be used if you double the recipe or do a single layer of nachos. Preheat oven to 325 degrees Fahrenheit. Place chips in a single layer and sprinkle with 1/2 cup Daiya cheese (either flavor). Sprinkle with 1/2 cup black beans, then 1/2 can chili peppers, 1/2 diced roma tomato, another 1/2 cup of Daiya cheese and 1/2 cup chunky salsa without excess liquid. Top with jalapeno pepper. Repeat process beginning with another layer of chips and ending with jalapeno (if desired). Place in oven (toaster or regular) and bake for approx. 20 minutes or until cheese is melted.