Nachos w/ Corn & Black Bean Salsa + Vegan Cashew Queso

Vegan Nachos w/ Chili Lime Corn & Black Bean Salsa
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*SCROLL DOWN FOR VEGAN CASHEW QUESO RECIPE!

Yields: 3 cups corn salsa / 2-4 servings of nachos

Do Ahead: Cook 1 cup quinoa (revisit our past blog post with cooking instructions here).
For a bolder flavor, make salsa 1 day in advance to allow the flavors to marinate.

Ingredients:

• 1-2 handfuls mixed greens of choice, torn or chopped, per serving

• large handful of tortilla chips, per serving

• 1 avocado, sliced

• 1/2 cup chopped cilantro, divided

• 1 cup black beans

• 1 can (1 ½ cups) sweet corn

• 1/2 cup cooked quinoa

• 1/2 cup red onion, coarsely chopped

• 1/2 cup tomatoes, chopped

• 1 lime, juiced

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 teaspoon cumin

• 2 teaspoon sauce from canned chilis in adobo sauce (or 2 tsp sriracha)

• 1 Tablespoon nutritional yeast

• 2 Tablespoon vegan mayo (optional)

Suggested Toppers:

• vegan queso (recipe below)

• vegan meat or protein of choice, cooked through (i.e. crumbled beyond burger, soy chorizo, seitan) (optional)

• 1/4 cup of pickled jalapeños (or 1 fresh jalapeño)

(Add your favorites, or add all!)

Directions:

Step 1
Preheat oven to 400F.
To prepare corn & black bean salsa: in a large bowl, combine 1/4 cup cilantro (set aside the remaining 1/4 c. for garnish), and the remaining ingredients from black beans down to the optional mayo. Mix well, taste, and add more salt, pepper, or spices if needed.

Step 2
On a tin foil lined baking pan or square dish, evenly spread tortilla chips. Top with enough corn & black bean salsa to cover the tortillas to your liking, and optional garnishes, such as: cooked vegan meat/protein of choice, lots of vegan queso, and fresh or pickled jalapeños. Bake for 4-8 minutes, or longer if needed.

Step 3
Layer the bottom of a large plate or a wide/shallow bowl with mixed salad greens. Carefully transfer the baked nachos on top of salad; then add extra salad greens or microgreens, remaining 1/4 cup of cilantro, and avocado.

Store any leftover corn salsa in an airtight container in the fridge for up to 5 days.

Enjoy!

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Vegan Cashew Queso
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Yields: about 2 cups

Ingredients:

• 1 1/2 cups raw cashews

• 1 Tablespoon avocado oil or grapeseed oil

• 3 Tablespoon nutritional yeast

• 1/2 teaspoon garlic powder

• 1/2 teaspoon pepper

• 3/4 teaspoon sea salt

• 1 1/2 teaspoon honey

• 2 teaspoon cumin

• 1-2 chipotle(s) from a can of chipotles in adobo sauce (depending on how spicy you like it)

• 1 cup hot water (+ a little more for a thinner queso)

Directions:

1. In a high powered blender, add all ingredients and blend until smooth.

2. Store in an air-tight container in the fridge for up to 10 days.

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Photography, Food Styling, and Nacho Recipe by Renee Sandoval; Vegan Queso recipe adapted from the Minimalist Baker.