#206 The Case of Nachos

3 tomatoes, seeded and chopped
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), minced
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
1 jalapeno, minced
1 teaspoon cumin seeds
salt to taste

1 cup raw cashews

1 yellow pepper, chopped

7 small, medium-heat chillies, seeded and chopped

1/3 cup water

2 tablespoons lemon juice

2 tablespoons nutritional yeast

4 cloves garlic

1/2 teaspoon chilli powder

2 teaspoons salt

380-g-bag tortilla chips (Tostitos Restaurant Style are nice)

Guacamole, doubled (Or cook 1 pack Plant-based Ground over medium heat, stirring frequently to avoid sticking and burning, for 4 min. Stir in 1 envelope taco seasoning.) 

Tomato Black Bean Salsa

Combine the tomatoes, black beans, red onion, fresh cilantro, lime juice, jalapeno, cumin seeds and salt to taste.

Cheez Sauce

On your high-speed blender's soup function (if you have one), blend the cashews, yellow pepper, chillies, water, lemon juice, nutritional yeast, garlic, chilli powder and salt until heated. If you don't have a soup function, blend, then warm the sauce in a small pot on the stove. 

Assembly

On four plates or a huge platter, arrange a layer of tortilla chips. Spoon on some of the Cheez Sauce. (If using seasoned Plant-based Ground, scatter on half of it it now.) Sprinkle on half of the Tomato Black Bean Salsa. Add another layer of chips, Cheez Sauce (seasoned Plant-based Ground) and Tomato Black Bean Salsa. Top with the double recipe of Guacamole.

Serves 4.

♥ Becki