Nachos
Multi-grain tortilla Chips
TVP/Walnut Taco “Meat” (Recipe here)
Black Beans (either can or fresh)
Homemade Cashew based cheese from Nora Cooks :)
Chopped Lettuce
Diced Tomatoes
Diced Red Onions
Some Guac
WHATEVER OTHER TOPPINGS YOU WANT ON YOUR NACHOS
OKay, so this technically isn’t a full on recipe... it’s more of a flavorful freestyle. Think of it as a nacho blueprint for when you want something snacky, quick and ridiculously satisfying without overthinking it.
I start by setting my oven to BROIL on HIgh, just to get it nice and toasty. Everything begins in a big cast iron skillet (because why dirty extra dishes?), which also makes it easy to pop under the broiler later.
Here’s the basic line-up:
A hearty layer of tortilla chips as the base
A scoop (or several) of TVP/Walnut Taco “Meat” for that savory bite
A few hearty spoonful of black beans for the good ‘ol fiber
A drizzle of the creamy cashew cheese, as much or as little as your heart desires
Slide that Skillet under the broiler for 2-3 minutes, keeping an eye on it untul it reaches your perfect level of toasty goodness.
Once it’s out, I like to throw on a julienne-cut lettuce (becuase it just feels fancy), followed by diced tomatoes and red onions for that fresh crunch. Then the grande finale, a few dollops of guacamole scattered around like little green treasure spots.
AND THAT’S ITS! No rules. No measuring. Just layers of flavor, texture and fun. Adjust, remix and make it yours.
*Note: I make my nachos in a cast iron skillet so I can heat up my tortilla chips, TVP/walnut “meat” and nacho chz but a sheet pan can work as well.
** Thank you Nora Cooks for providing such great recipes to use as a base.