🥘 Ingredients
- ripe avocados 3
- large lime 1
- jalapeño pepper 1
- garlic cloves 2
- cilantro ¼ cup
- Kosher
- Vegan Queso Sauce 2 cup
- avocado oil 2 tsp
- Walnut-Mushroom Taco Meat 1.33 cup
- Saucy Refried Beans 1
- sturdy tortilla chips 12-16 oz
- of your favorite salsa 8 oz
- Store-bought vegan sour cream or 3 tbsp
- Pickled Onions 8 forkful
- cilantro leaves and tender stems ½ cup
- fresh jalapeño peppers 1-2
- scallions 3
📝
The Guacamole recipe makes enough so you’ll have extra as a dip. If you want to scale the recipe down, feel free to do so. If you aren’t serving the nachos immediately like right now, leave off the first layer of cool toppings (Guacamole, salsa, sour cream, jalapeños, cilantro, scallions, etc.). Add a layer of these cool toppings on top of all the nachos just before serving, and serve any leftover Guacamole/salsa/sour cream on the side for dipping. The prep and cook time are for reheating your queso/beans/taco meat and assembling the nachos. The exact cook time will depend on which fixings you make. Storage: These are best fresh; only make as much as you can eat.
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1For the guacamole or 3 ripe avocados, diced (see note 1): ripe avocados , large lime , jalapeño pepper , garlic cloves , cilantro , Kosher salt or sea salt to taste, Vegan Queso Sauce , avocado oil , Walnut-Mushroom Taco Meat , Saucy Refried Beans , sturdy tortilla chips . For the other topping options: of your favorite salsa , Store-bought vegan sour cream or , Pickled Onions , cilantro leaves and tender stems , fresh jalapeño peppers , scallions .
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2Preheat the oven to 350°F / 175°C. Line a rimmed sheet pan with parchment paper.
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3Make the Guacamole. Scoop out the avocado flesh into a bowl. Squeeze the lime juice on top. Add the jalapeño, garlic, and cilantro, and mash everything up with a fork until smooth but there are still some rough avocado chunks. Season to taste with salt.
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4Reheat the queso. Add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes . If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.
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5Cook the Walnut-Mushroom Taco Meat. Heat a large nonstick frying pan over medium to medium-high heat with the avocado oil. Once hot, add the walnut-mushroom meat. Cook for 2 minutes , then use a wooden spoon or angled spatula to break up the meat into as small pieces as you can. Cook for another 3 to 5 minutes, or until browned and slightly crispy.
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6Reheat the Saucy Refried Beans. Add to a saucepan or microwave-safe bowl and reheat on the stove or in the microwave, adding a few splashes of water or vegetable broth to loosen the beans.
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7Warm up the chips. Transfer all of the chips to the lined sheet pan. Heat in the preheated oven for 5 minutes to warm up.
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8Assemble the nachos. Take the sheet pan out of the oven, and scoop about half of the chips onto a large plate or cutting board and set aside.
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9Evenly spoon half of the warm queso on top of the chips. Add half of the warm refried beans, then half of the taco meat.
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10Add your other toppings: a third of the Guacamole or half of the diced avocado, half of the salsa or Pico de Gallo, a couple spoons of Vegan Sour Cream, and half of the other toppings: Pickled Onions, cilantro, jalapeños, and/or scallions (see Note 2).
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11Add the reserved tortilla chips on top. Layer with the remaining queso, refried beans, and taco meat. Finish with the rest of the optional toppings: one third of the Guacamole, remaining Pico de Gallo or salsa, a few more spoons of sour cream, and remaining other toppings.
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12Serve immediately for maximal crispy crunchiness. Serve leftover Guacamole on the side as a dip.