Once in a while – especially on the weekends – we get a craving for a taste of the foods we used to eat, you know, the kind you used to get on a really good pub night out with friends, like a big plate of nachos! Yeah, that’s it, nachos! Hot, crispy tortilla chips smothered with melted cheese, topped with sliced green onions and peppers, and dipped in spicy salsa and fresh guacamole. Except now we’re not willing to sacrifice either taste or health, so the best thing to do is just make your own at home. That way, you can make sure each chip is topped just the way you like it (remember those disappointing restaurant nacho plates where three quarters of the chips are just bare?). Our nacho night was almost thwarted by a lack of shredded Daiya at the Safeway but thankfully there were Daiya cheddar slices so we just cut those up and threw them on instead. That’s the awesome thing about nachos, there are many different ways to assemble them and each plate can be tailored to your own personal taste. For example, I hate olives but Paul loves them; as you can see below, half our nachos are littered with the little green things (yuck). Of course it’s very important when indulging in nachos to start with a great tortilla chip and happily we have found a perfect chip. Que Pasa O’Canada’s Tortilla Chips are made from organic corn “using the whole kernel and all of its natural fibre”, as well as non-GMO canola oil. With only a handful of ingredients – organic corn, canola oil, beet powder, sea salt & calcium hydroxide – these chips are crunchy and only lightly salted (3% sodium per 50g serving), the perfect base for our nacho night but of course, you can use whatever chip tickles your fancy. I also like a more filling nacho experience so we topped ours with a quick homemade Smoky Chipotle-Pinto Hummus but you can use plain old refried beans if desired. Yves Mexican Ground Round would be nice too if you preferred a more traditional “meaty” topping; or, you could use BOTH the ground round and the bean dip – now, that’s getting me excited, lol, but sadly I only thought of it after we ate the nachos … guess maybe I’ll have to make them again tomorrow night!! That sounds like a good idea. 🙂 You could also use a store-bought or homemade guacamole but I just like chunks of ripe avocado. If you have access to vegan sour cream at your grocery store, go for broke and use that too. Whatever way you top it, own that chip!
- 1 (454g) bag of tortilla chips
- 1 cup (or more as desire) shredded nacho or cheddar Daiya
- 3/4 cup Smoky Chipotle-Pinto Hummus or Salsa & Pinto Bean Spread (see Vegan Quickies for recipe)
- 1/2 cup each diced green & red peppers
- 1/2 cup chopped green onions
- 1/2 cup button mushrooms, sliced & sautéed (optional)
- 1/2 cup sliced green olives (definitely optional, lol)
- Salsa, guacamole and vegan sour cream for dipping
Pre-heat oven to 350 degrees. Prepare a baking sheet with one layer of tortilla chips, top with remaining ingredients (except for salsa, guacamole & sour cream) leaving enough toppings for subsequent layers. Place another layer of tortilla chips on top of first layer and top with bean dip and veggies; repeat until all chips and bean dip/veggies are used up. Bake for 10 to 15 minutes or until chips are toasty and cheese is melted. Serve immediately.
Smoky Chipotle-Pinto Hummus
Makes about 1 ½ cups
- 1 garlic clove, crushed
- 1 ½ cups cooked or 1 (15.5oz) can pinto beans, drained and rinsed
- 1 ½ tsp canned chipotle chile in adobo
- 2 tsp fresh lime juice
- Salt and freshly ground pepper, to taste
- 1 tbsp finely minced green onions, optional, for garnish
In a food processor, process the garlic until finely minced. Add the beans and chipotle and process until smooth. Add the lime juice and salt and pepper to taste. Process until well blended.
- Transfer to a medium bowl and sprinkle with the green onions. Serve right away or cover and refrigerate for 1 to 2 hours to allow the flavours to intensify. Properly stored, it will keep for up to 3 days.
From Robin Robertson’s 1,000 Vegan Recipes