Mindful Sodexo 
Baked tortilla chips with spicy black bean crumble, melted cheez, pico, jalapenos, lettuce, and chipotle yogurt drizzle
Nutrition Facts:
Calories: 340, Carbs: 44 g , Protein: 16 g, Fat: 15 g , Sat. Fat: 2.5 g , Sodium: 680 mg , Fiber: 9 g
Prep Time: 20 to 25 minutes Cook time: 25 to 30 minutes Yield: 4 servings; 1 nacho plate Difficulty level: Intermediate
Loaded Fiesta Black Bean Nachos
Ingredients
Prepare
Ingredients
- 16 (5.5-inch) white corn tortillas
- 4 spicy black bean burger patties
- 1/2 cup Vegan Cheez Sauce
- 4 ounces shredded iceberg lettuce
- 3/4 cup Pico de Gallo
- 1/2 cup Chipotle Lime Crema
- 1 jalapeño pepper, sliced thin
- 1. Preheat the oven to 425 degrees Fahrenheit.
- 2. Cut each tortilla into 6 wedges. Lightly coat both sides with cooking spray.
- 3. Arrange the tortilla wedges in a single layer on a baking sheet. Bake for 3 minutes. Flip the chips and continue baking for 3 to 4 minutes, or until crisp and lightly golden. Remove from heat and let cool before serving.
- 4. Cook the black bean burger patties according to package directions. Allow them to cool slightly. Dice into small bite-sized pieces.
- 5. Arrange 24 tortilla chips on each serving plate.
- 6. In order, place the following ingredients on top of the tortilla chips:
- 2 tablespoons Vegan Cheez Sauce
- 1-ounce shredded iceberg lettuce
- 3 tablespoons Pico de Gallo
- 2 tablespoons Chipotle Lime Crema
- 1 diced black bean burger patty
- 3 jalapeño slices.
- 7. Enjoy immediately!
Vegan Cheez Sauce*
- 1 medium potato, diced
- 1 medium carrot, diced
- 1 teaspoon lemon juice
- 2 tablespoons canola oil
- 3 tablespoons water
- 3 tablespoons nutritional yeast
- 1/2 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Pinch cayenne pepper
- 1. Bring a small pot of water to a boil. Add the potatoes and carrots and cook for 15 to 20 minutes, or until very tender. Drain well. Transfer the vegetables to a blender.
- 2. Add the lemon juice, oil, water, nutritional yeast, salt, garlic powder, onion powder, and cayenne.
- 3. Blend until completely smooth and creamy. Keep warm until ready to serve.
Pico de Gallo
- 1 1/2 teaspoons lime juice
- 1/3 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/2 tablespoon finely chopped jalapeño
- 1 tablespoon chopped cilantro
- 1/8 teaspoon black pepper
- Pinch kosher salt
- 1. In a medium bowl, combine ingredients and stir well. Cover and refrigerate for at least 30 minutes before using.
Chipotle Lime Crema
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 2 1/2 teaspoons lime juice
- 1/4 teaspoon finely chopped chipotle pepper in adobo
- 2 1/2 teaspoons chopped cilantro
- 1/8 teaspoon kosher salt
- 1. In a small bowl, whisk together ingredients and mix until well combined. Cover and refrigerate until ready to serve.
- 2. *See chef tips for leftover suggestions.
Chef Tips:
- No Black Bean Burgers? Substitute seasoned black beans, lentils, or plant-based crumbles.
- Extra Cheez Sauce? Use it as a dip for vegetables, drizzle it over baked potatoes, or toss it with pasta for mac’n’cheez.
- Leftover Pico de Gallo: Spoon it over eggs, tacos, grain bowls, or grilled chicken.
- Need More Heat: Add extra jalapeños, hot sauce, or a pinch of cayenne to the cheez sauce.
- Crispy Chip Tip: Store cooled baked chips in an airtight container for up to 3 days.
- Make Ahead: Prepare the pico de gallo and chipotle lime crema up to 2 days in advance.
- Family-Style Idea: Arrange all the toppings in separate bowls and let everyone build their own nacho plate.
