Ultimate Nachos with Corn and Black Bean Salsa and Guacamole

Ingredients

• Plant-Based Ground Meat

  Lightlife

  12 oz or 336g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Barbecue sauce

  2 tbsp or 35g

• White Corn and Black Bean Salsa, Mild

  Corn and Black Bean, Carlita

  8 tbsp or 136g

• Tortilla chips

  Snacks, plain, yellow corn

  32 oz or 907g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Guacamole

  Traditional - Whole Foods Market

  24 tablespoons or 672g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Heat the oven to 350°F
2. To cook the nacho seasoned ground, heat the vegetable oil in a large non-stick skillet over medium heat. Add the Lightlife® Plant-Based Ground, breaking it up into small pieces with a wooden spoon. Cook for 5 minutes, occasionally stirring until lightly browned. Add the nacho spices–chili powder, cumin, smoked paprika, garlic powder, salt and smoky BBQ sauce, stirring to combine. Cook for 2 minutes more and then remove from the heat.
3. To assemble the nachos, spread the tortilla chips out onto a parchment paper-lined baking sheet and sprinkle with pepper jack shreds. Bake for 5 minutes until the tortilla chips are crisp and the shreds are beginning to melt.
4. Remove from the oven and then top with the nacho ground, sprinkle with corn and black bean salsa, radish and jalapeño slices and the green onion rings. Serve while hot with guacamole and lime wedges on the side for squeezing.

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• Black Bean and Salsa Soup
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