The other night Jay and I were starving and running errands after work at Target. I knew when I got home I would want to eat as quickly as possible and I didn't want to put too much effort into it, but I didn't know what I wanted to make. Then I saw a bag of tortillas and thought - Bam - that's it! I had a block of Teese vegan nacho cheese that I accidentally opened (I thought it was the mozzarella...) and needed to use. One of the best decisions ever. Jay loved both the cheese and sour cream substitutes. The cheese was buried under a lot of stuff so I'll have to make another recipe that allows you to taste the cheese more.
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If you saw my post about Champ's Diner from last week then you know that I don't each nachos very frequently. I guess I was on a kick from my nachos last month and wanted some more! As usual, I went a little overboard on the portions and toppings and made a humongous amount of nachos. This recipe is great for sharing or for a night when you are beyond hungry (I do not recommend trying to eat this all by yourself... in one sitting). There is so much great protein in here! Beans! Quinoa! Tofu! Plus avocado - this one healthy (well except for the chips...) and filling pile of nachos!
 Jay and I ate just about half of it for dinner. We were skeptical about how good leftover nachos could be but I couldn't part with my amazing creation, so into the fridge it went. I actually portions of heated it back up in the broiler and it was great! |  |
| Ingredients: About 7oz. of Chips 1 15oz Can Black Beans 1 Block Teese Nacho Cheese 1 15 oz Jar Salsa 1/2 Cup Cooked Quinoa 1 Avocado 1/2 Block Tofu 1 Tablespoon Apple Cider Vinegar or Lemon Juice | Prep Time: 10 minutes Cook Time: 5 minutes Servings: 4 as a meal |
Instructions:
Preheat oven to 450 degrees. Spread chips out on a cookie sheet. Break apart the Teese nacho cheese and spread/sprinkle over the chips. Put in the oven for about 5 minutes. It just needs to be in long enough for the cheese to melt.
Drain and rinse beans. Add beans and quinoa to pan over medium heat and stir together so that the beans break down a bit and look kinda like re-fried beans.
Combine tofu and apple cider vinegar in a blender or food processor until smooth. Slice the avocado.
Layer the chips and melted cheese with the beans and quinoa mixture, tofu sour cream, salsa, and avocado.
Preheat oven to 450 degrees. Spread chips out on a cookie sheet. Break apart the Teese nacho cheese and spread/sprinkle over the chips. Put in the oven for about 5 minutes. It just needs to be in long enough for the cheese to melt.
Drain and rinse beans. Add beans and quinoa to pan over medium heat and stir together so that the beans break down a bit and look kinda like re-fried beans.
Combine tofu and apple cider vinegar in a blender or food processor until smooth. Slice the avocado.
Layer the chips and melted cheese with the beans and quinoa mixture, tofu sour cream, salsa, and avocado.
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