Vegan Mexican Potato Nachos

Vegan Nacho Cheese:

Use  3 cups of Vegan Cheese sauce with a half a cup of chunky salsa, salt and Cayenne pepper to taste.  

The potatoes

6 cups of thinly sliced potatoes- Peelings on, keep that nutrition!

olive oil

1 tbsp dried Mexican herbs

1 tsp garlic powder

Salt and Pepper

Toss all the ingredients in a large bowl, drizzling with olive oil until well blended, place on parchment paper on a cookie sheet or baking stone and bake at 375 until they start to crisp up.

Bean Topping

1 can of black beans drained and rinsed with BooZi treated water

1 can of diced tomatoes drained

2 cups of sliced sweet peppers

2 Jelenos diced* Optional for heat lovers

1\2 small onion chopped

1 tsp dried Mexican Herbs

Salt and pepper

Combine all these ingredients in a small sauce pot on med heat until all the veggies are tender, turn off and allow to thicken. 

Easy Guac

1\2 cup of chunky salsa

3 ripe advacados

1 tsp on minced garlic

1 tsp of lime juice

pinch of Cayenne pepper

Salt to taste

Mash all the ingredients together until at desired chunky smooth delicious ratio. Set aside an allow flavors to mesh.

Assembly:

Layer potatoes on the bottom, scoop on some bean mix, drizzle on some nacho cheese, and dallop on the guac. 

It was soooo good, the table was silent until they were licking plates. Enjoy! 

 

 

 

Sheila Walberg-O'Neil