Vegan & Gluten Free Nachos

January 24, 2016

 

 

Ingredients:


1/2 bag of tortilla chips (I like Que Pasa tortilla chips, they are organic and gluten free!)


15 oz. organic black or pinto beans, soaked and low heated
2 organic tomatoes, chopped


1/2 medium organic yellow or red onion, diced


2 organic avocados, chopped


1/2 cup organic green onions, diced


1 cup vegan cheese (I use Follow Your Heart Monterey Jack Vegan Gourmet Cheese)


Cayenne Pepper, to taste (optional)


Sea Salt, to taste


Chili powder, to taste (optional)


1/2 teaspoon garlic powder


Organic salsa of your choice

 

How to create:

 

Soak the beans in a pot of water the night before. The next morning rinse the beans and put them back into a pot with fresh water, low heat for about 6-8 hours.

The key is to not let the water ripple at all. You just want it to be steaming hot, this keeps all the nutrients intact!

Once the beans are nice and soft, drain and rinse them with cold water. Now, put the beans into a bowl and mash them while adding the sea salt, garlic powder, cayenne and chili powder and set aside.

 

Preheat oven for 350 degrees. Next, chop and dice vegetables, grate cheese and set aside.

Use a cooking sheet to arrange the tortilla chips on. Now add a layer of beans, then a layer of tomatoes and onions.

 

Lastly, sprinkle the top with the grated cheese and cayenne pepper, put in the oven for 5 minutes. Once you have taken it out of the oven you can add the sliced avocados, green onions and salsa if desired.

Serve while hot.


Enjoy!

 


Sarah LeRoux
Certified Family and Nutritional Herbalist
Reiki Master

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