Ingredients
6
6 servings
- •½ cup cashews
- •aluminum foil
- •1 cup chunky salsa
- •1 small red bell pepper - cored, seeded, and chopped
- •2 tablespoons nutritional yeast
- •½ teaspoon ground turmeric
- •¼ teaspoon salt
- •1 (13 ounce) package tortilla chips
- •1 (15.25 ounce) can black bean chili (such as Amy's®)
- •2 ripe avocados, peeled and cubed
- •¼ cup chopped fresh cilantro, or to taste
- •½ lime, juiced
- •1 pinch salt, or to taste
- •1 cup pico de gallo
- •2 tablespoons chopped fresh cilantro, or to taste
Instructions
- Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
- Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
- Bake in the preheated oven until hot, 10 to 15 minutes.
- Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
- Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 518
- Carbohydrate: 57g
- Fat: 30g
- Fiber: 10g
- Protein: 10g
- Sugar: 5g
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