I Instagrammed my awesome Monday night dinner of a giant pan of these awesome easy weeknight vegan nachos. They were SO good and easy, I thought I should fling up a post about them!
I only snapped one iPhone picture, but it turned out well enough so I figured I’d do a quickie post with just that photo anyway 🙂
I’ll make them again for sure, and the only change is that I’d like to include another layer or two of veggies a more nutritious meal. But man was this fast and fantastic for a Monday night! A repeat meal without a doubt!
This pan was a bit much for just the two of us, but the leftovers kept surprisingly well and we split it as an appetizer the next night. Score!
I’m not including measurements. Adjust according to how many people you’re feeding, what you like to eat, and how healthy/unhealthy you want your dinner 🙂
Lightly spray a 9×13 (or whatever size) baking dish with cooking spray. Line the bottom with chips. I used those awesome Late July multigrain chips you can buy at Costco.
Add 1/2 chopped onion and 1 chopped bell pepper. Next time I’ll add more veggies. I’m thinking mushrooms, zucchini, baked sweet potato would be ridiculously good! Plus some fresh jalapeno.
Toss a can of pinto beans (or any kind of bean) on top, and then crumble some soy chorizo on top of that.
Make a cheddar cheese sauce. In a small saucepan (nonstick is best!), melt about one tablespoon of earth balance. Add about one tablespoon of flour and whisk to combine. Cook for about a minute. Add about a cup and a half of non-dairy milk and whisk to combine the flour mixture. Then add about half a block of Daiya cheddar-style wedge (or half a bag shredded) and stir until it’s melted and smooth. Pour on top of the nachos.
I drizzled some hot sauce on top of that.
Bake at 350 degrees for about 25 minutes until everything is hot!
Garnish with cilantro, scallions, and half an avocado.
Just ridiculously good. I mean, seriously.
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