Loaded Weeknight Nachos

With Cashew "Cheese" Sauce, Black Beans, and Jalapeños

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Vegetarian
A note about serious food allergies

Some days are so hectic, lazy, or full of parties and sporting events that only one meal will do – NACHOS. These bad boys are every bit as crispy, gooey, and delicious as the norm, but are completely cholesterol-, dairy-, and gluten-free. Piled high with nourishing black beans, green onions, salsa, and black olives, this is a plate you’ll want to tuck in to immediately. While you might not want to share, this also makes a great appetizer to put out for the big game or parties.

In Your Box (serves 2)

  • 9½ oz. Cashews
  • 1 Green Onions
  • 1 Jalapeño Pepper
  • 2½ oz. Black Olives
  • 15½ oz. Canned Black Beans
  • 7 oz. Pimentos
  • 12 6" Corn Tortillas
  • 2 Lemon
  • ¾ tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • ½ cup Nutritional Yeast
  • 6 fl. oz. Salsa
  • Nutrition (per serving)

  • Calories
    1554
  • Carbohydrates
    183g
  • Fat
    74g
  • Protein
    64g
  • Sodium
    980mg

Recipe Steps

You Will Need

  • Salt
  • 1 Mixing Bowl
  • 1 Wire-Mesh Strainer
  • 1 Baking Sheet
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pot
  • Step 1 - Soak the Cashews
    1

    Soak the Cashews

    In a medium bowl, add cashews and cover completely with water. (This is best done overnight, but as long as you soak them at least 30 minutes ahead of time, the results are still great.) Once softened, strain, reserve the water, and set aside.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Preheat the oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Cut green onion into a dice. Finely slice jalapeño into thin rounds, removing seeds and membrane (the white innards of the jalapeño) if you prefer less heat. Drain and rinse black olives and black beans. (Do not drain pimentos.) Cut corn tortillas into eighths.

  • Step 3 - Make the Nacho “Cheese” Sauce
    3

    Make the Nacho "Cheese" Sauce

    In a blender or food processor, combine soaked cashews, 2 ½ cups water (including soaking water you reserved), juice of two lemons, paprika, garlic powder, onion powder, pimentos (and liquid), nutritional yeast, and 3 tsp. salt to taste. Blend on high for about 2 minutes or until very smooth. Transfer to medium pot and warm on low-medium heat for 10-15 minutes, stirring occasionally.

  • Step 4 - Bake the Corn Chips
    4

    Bake the Corn Chips

    Arrange tortillas on prepared baking sheet and bake for 15-20 minutes or until crispy. Ensure chips are not overlapping to ensure even cooking.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Add two handfuls of chips on a plate. Smother with a ladle of warm nacho cheese sauce. Add black beans and salsa as desired. Garnish with jalapeños, black olives, and green onions.