Fully Loaded Black Bean Nachos (Vegan + GF)

Ingredients

• Green tomatoes

  raw

  5 medium or 615g

• Onion

  raw

  ½ small or 35g

• Garlic

  raw

  3 cloves, minced or 9g

• Cilantro

  Melissa’s

  ¼ cup or 4g

• Jalapeno peppers

  raw

  100g

• Sweet corn

  yellow, raw

  1 cup or 145g

• Lime

  raw

  ½ fruit or 34g

• Salt

  table

  1 dash or 0.4g

• Coconut oil

  1 tbsp or 14g

• Onion

  raw

  ½ small or 35g

• Garlic

  raw

  4 cloves, minced or 12g

• Jalapeno peppers

  raw

  100g

• Paprika

  1 tsp or 2g

• Cayenne pepper

  ¼ tsp or 0.5g

• Black beans

  raw

  54kg

• Lime

  raw

  ½ fruit or 34g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Coconut Yogurt

  celandic Style Cream Skyr - Siggi's

  25g

• Lime juice

  2 tsp or 10g

• Salt

  table

  0.001 cup or 0.4g

• Tortilla chips

  plain, white corn

  100g

• Parmesan cheese

  shredded

  1 ½ cup or 120g

• White icicle radish

  raw

  1 radish or 17g

• Jalapeno peppers

  raw

  100g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Make salsa: Chop tomato into tiny pieces. Add to bowl with diced onion, garlic, chopped cilantro, jalapeno, corn and lime juice. Add salt to taste. Mix and cover.
2. Make black bean medley: In a skillet on med heat add coconut oil. Add red onion and garlic. Season with jalapeno pepper, paprika and cayenne. Cook, stirring often, until onions are softened (approx. 8-10 mins). Add black beans and mix to combine until warm (approx. 3-5 minutes).
3. Prepare vegan sour cream. In a bowl combine coconut yogurt, lime juice and pinch salt. Mix. Cover and keep chilled.
4. Preheat oven to 375F/190C. Line baking tray with parchment. Sprinkle thin layer of tortilla chips. Then add a layer of black beans followed by a layer of vegan shredded cheese. Repeat layering until you've used all your ingredients (ending with cheese). Bake for 5-8 minutes, or until cheese is melted and gooey
5. Remove nachos from oven, top with homemade salsa (any remaining can be served in a bowl alongside for dipping) and drizzle with vegan sour cream.
6. Recipe by: Hannah Sunderani (source: https://www.twospoons.ca/fully-loaded-black-bean-nachos-vegan-gf/)