I love enchiladas. I love nachos. It’s only natural that the two favorites should combine to become the ultimate favorite appetizer (or meal) on the planet. I mean, what’s not to love? Thick corn chips smothered in enchilada sauce, piled high with a plethora of fresh toppings — sounds amazing, right? I know, I’m right. I also know these vegan nachos are where it’s at. You will want to make these for your Superbowl party, or night in with your favorite movie, or really for any reason at all. I do get a little excited about food most of the time, but come on, vegan nachos? That’s worth a little more excitement than normal!
Nachos are all about the toppings, and enchiladas come in all different varieties, so the possibilities are endless. For the vegan nachos pictured, I used a green sauce and layered on slow cooker black beans, sliced black olives, minced shallot, and then my favorite vegan cheese. After a quick stint in a very hot oven, I topped them with sliced jalapeños, diced tomatoes, fresh cilantro, and then served them up with homemade guacamole and cashew sour cream. Obviously, you can add or subtract the ingredients and really make these your own. To top it all off, I added shredded red cabbage, which I like infinitely better than iceberg lettuce. Use whatever you like.
8 ounces of tortilla chips (or about 1 medium bag)
1 cup red or green enchilada sauce
1-2 cups shredded cheese
1 cup black beans
3/4 cup sliced olives
1 shallot, finely diced
1/2 cup diced tomatoes
1 jalapeño, thinly sliced
1/2 – 1 cup vegan sour cream (like cashew cream)
1/2 – 1 cup guacamole
shredded lettuce or cabbage
fresh cilantro, for garnish
1. Preheat oven to 425 degrees F. Have a large, rimmed baking sheet or pizza pan ready.
2. Arrange the chips on the baking sheet. Evenly drizzle the enchilada sauce over the chips, then top with black beans, olives, shallot, and end with shredded cheese.
3. Place in oven for 15 minutes, or until chips are toasted and the cheese has melted. Top with sliced jalapeños, tomatoes, shredded lettuce or cabbage, and cilantro. Serve with sour cream and guacamole on the side.
Yields: 4-6 servings