SIMI-NACHOS
INGREDIENTS
Ingredients are also listed in the recipe itself
12 oz. vegan beefless grounds (can be frozen or not)
Handful of spinach
2 tablespoons of taco seasoning
3 avocados
10(ish) cherry tomatoes
1/2 teaspoon of salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon of pepper
juice of one lime
half a bag of tortilla chips, enough to cover one baking tray
One bag of shredded vegan Colby jack cheese (Violife is great if you can find it, you can also just cut up vegan cheese slices)
8oz. of medium salsa
1 bunch cilantro
Optional
1/4 cup vegan mayo
juice of 1 lime
1 teaspoon agave syrup
RECIPE - SERVES 4-6
Preheat oven to 350 degrees Fahrenheit.
In a skillet over medium heat, cook 12oz. of beefless grounds with 2 tablespoons of taco seasoning, 1 tablespoon of oil, 2 tablespoons of water, and a large handful of spinach (you can also add additional veggies here if you want!).
While the beefless grounds are cooking, mash together 3 avocados, the juice of 1 lime, 1/2 teaspoon of salt, 1/4 teaspoon each of onion powder, garlic powder, and pepper, and about 10 diced cherry tomatoes. Congrats you’ve just made guac! :)
The beefless grounds have been heated all the way through, line aa baking tray with tortilla chips and cover them with the beefless grounds.
Add additional toppings you might have laying around such as corn (or the Trader Joe’s corn salsa, pictured below,) black beans, extra veggies, etc.
Then sprinkle the whole tray with 4-8oz. of vegan cheese, to your desired cheesiness.
Bake in the oven for 5-8 minutes or until cheese has melted. Keep an eye on the tray while it’s in the oven, depending on how hot your oven runs, the cheese could melt faster or slower.
Once cheese has melted completely, top with guac, salsa, and chopped cilantro (as desired).
Pro Tip: For an extra indulgent finish, you can mix about a quarter cup of vegan mayo with the juice of one lime and about a teaspoon of agave syrup for a sour & sweet combo topping to drizzle over the top.
