Protein-packed with plant-based ground round and pinto beans, these loaded nachos are perfect for sharing with friends or family.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, roast
| 2 tbsp | olive oil |
| 8 oz | plant-based veggie ground meat crumbles |
| 1 tbsp | low-sodium taco seasoning |
| 1 can (15oz) | no-salt-added pinto beans, drained and rinsed |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 bag (10oz) | tortilla chips |
| 2 cups | shredded, vegan cheese |
| 1 | jalapeno peppers, thinly sliced |
| 2 | scallions, sliced |
| 1 cup | guacamole, for serving |
| 1 cup | tomato salsa, for serving |
Preheat oven to 400˚F.
Into large skillet set over medium heat, add oil. Add ground crumbles and taco seasoning; cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in pinto beans, Seasoned Vegetable Base and 1/3 cup water; bring to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until most of the liquid has evaporated.
Arrange half the tortilla chips on parchment paper–lined baking sheet. Scatter half the pinto beans mixture and half the vegan cheese over top. Repeat layers one more time. Sprinkle with jalapeño and scallions.
Bake for 10 to 15 minutes or until vegan cheese has melted.
Serve with guacamole and salsa.
Tip: For vegan nachos supreme, load up nachos also with sliced pitted olives, veggie bacon, roasted diced sweet potato, corn and cilantro before baking. Then drizzle with vegan sour cream before serving.