5-6 big handfuls of baked tortilla chips
1 can black beans, drained
1 cup sweet potato vegan nacho cheese (recipe below)
1 ripe avocado
Variation #1 toppings (classic-ish): any/all of the following - sliced olives, chopped scallions, cilantro, chopped red onions, pickled serranos chiles*, favorite salsa
Variation #2 toppings (hippie-ish): swap chickpeas for the black beans, roasted broccoli, guacamole, cilantro, hemp seeds, pickled serrano chiles*
Preheat oven to 350F, arrange the chips on an oven-proof baking sheet or platter. Top with the beans and dollops of the cheese (you'll have leftover). Bake for ten minutes or so, until the beans and cheese are heated through. In the meantime, in a small bowl, smash the avocado with a fork and a pinch of salt. When warm, remove the chips from the oven, top with the avocado, and any other toppings you like.
Serves 4-6.
You can skip soaking the cashews if you have a high-speed blender. Use a box grater to grate the sweet potatoes.
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, peeled and smashed
1/2 teaspoon fine grain sea salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 chipotle pepper in adobo sauce, chopped
1 cup grated orange-fleshed sweet potato
1 cup cashews, soaked for an hour
1 cup water, if needed
2 tablespoons fresh lemon juice, or to taste
In a medium saucepan over medium-high heat combine the olive oil, onion, garlic, and salt. Cook, stirring regularly, until the onions soften, 3-5 minutes. Add the paprika, garlic powder, and chipotle, and cook for another minute. Stir in the sweet potatoes, cashews, and water, and bring to a simmer. Cook for 5 minutes or so, until the sweet potatoes are tender.
Transfer the mixture to a high-speed blender, add the lemon juice, and blend until completely smooth, 2-3 minutes. Add water a splash at a time to thin consistency if needed. Taste, and adjust seasoning if needed.
Makes 2 cups.
*Pickled Serrano Chiles: I keep these on hand at all times! Slice 8 (or more!) Serrano chiles 1/8th-inch thick and place in 2 cups of white vinegar in a Mason jar. Use the chiles w/in a week or two. You can use the vinegar for weeks after that in dressings, on lettuce wraps, and rice bowls.
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