Vegan Nachos

Instructions

1. Step 1

   Preheat the oven to 200°C. Spread the tortilla chips in an even layer on the sheet pan.

   Ingredients used: 300.0 gr Tortilla Chip

   Cookware: oven, Sheet Pan

2. Step 2

   Heat the olive oil in the saucepan over medium heat. Add the black beans, corn, cumin, smoked paprika, and salt, then cook until hot, stirring occasionally.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 120.0 gr Corn, 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 3.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: saucepan, spoon

3. Step 3

   Distribute the warm bean and corn mixture over the chips, then cover evenly with the vegan cheese.

   Ingredients used: 180.0 gr Vegan Cheese

   Cookware: Sheet Pan, spoon

4. Step 4

   Bake until the cheese is melted and the exposed chips are lightly toasted.

   Timer: 10 min (fixed)

   Cookware: oven, Sheet Pan

5. Step 5

   Combine the tomatoes, red onion, jalapeño, cilantro, and lime juice in the mixing bowl.

   Ingredients used: 15.0 gr Fresh Cilantro, 1.0 piece Jalapeño, 1.0 piece Lime, 60.0 gr Red Onion, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

6. Step 6

   Top the baked nachos with the tomato mixture, avocado, salsa, and vegan sour cream. Serve immediately.

   Ingredients used: 2.0 piece Avocado, 180.0 gr Salsa, 120.0 ml Vegan Sour Cream

   Cookware: Sheet Pan, spoon