Fully Loaded Vegan Nachos Recipe
Our plant-based nachos are seriously what dreams are made of. With Parmela Creamery Fiery Jack Shredded Cheese and The Very Good Butcher Plant-Based Taco Stuffer, these nachos will have you drooling for more. We like adding all of the toppings, but feel free to modify the recipe to your liking.
- Tortilla chips
- Parmela Creamery Fiery Jack Shredded Cheese
- The Very Good Butcher Plant-Based Taco Stuffer
- 1 can black beans, drained
- ½ cup frozen corn
- ½ red onion, chopped
- Fresh jalapenos, chopped
- 2 avocados
- Garlic powder
- Chili powder
- Lime juice
Cook the plant-based taco stuffer as directed on the packaging. Add the black beans and season to taste with salt, garlic powder, cumin, and chili powder. Microwave and drain the frozen corn. Next, prepare your guacamole by mashing the two avocados and adding lime juice, garlic powder, and salt to taste. Arrange the tortilla chips on a large platter. Add the cooked taco stuffer and bean mixture, corn, chopped red onion, and chopped jalapenos. Then generously sprinkle the plant-based fiery jack cheese over the nachos. Microwave for about 1 minute or until the cheese has melted through. Serve immediately with the guacamole and enjoy!