Loaded Vegan Nachos

🧂 Ingredients

• 6.5 oz Mission® Rounds Tortilla Chips

  half a bag
• 15 oz Black Beans

  Drained and Rinsed
• 3 oz Vegan Cheddar Cheese

  Shredded
• 1 Red Bell Pepper

  Sliced
• 1 Red Onion

  Sliced
• 5 oz Baby Portobello Mushrooms

  Sliced
• 1 tbsp Fajita Seasoning
• 2 tbsp Olive Oil
• ½ cup Vegan Sour Cream
• 1 Lime

  Fresh
• 2 tbsp Cilantro

  Fresh or Freeze Dried
• 2 Avocados

  Peeled and Cored
• ½ Jalapeno

  Optional

Instructions

• 1 Preheat grill to medium-high heat. 
• 2 Preheat oven to 375 degrees (F). 
  
• 3 Lay a sheet of aluminum foil out on a cutting board, and spread out the bell
  pepper slices, mushroom slices, and ⅔ of the onion slices in a single layer. 
  
• 4 Toss veggies in olive oil and fajita seasoning, coating evenly. Grill veggies
  over medium-high heat (on the aluminum foil sheet) for 10-12 minutes, or until
  just softened and starting to brown. Remove from heat.
  
• 5 In a large baking dish, spread chips in an even layer. Sprinkle half the cheese
  on top of the chips. 
  
• 6 Spread a layer of black beans on top of the cheese. Then, spread the grilled
  veggies evenly on top. Sprinkle remaining cheese on top of the nachos. 
  
• 7 Bake in the oven for 5-10 minutes, until cheese is melted.
  
• 8 While the nachos are baking, prepare the toppings. 
  
• 9 Slice the lime in half. 
  
• 10 In a small bowl, mix the sour cream with the juice and zest of one lime half.
  Add the cilantro. Mix well, and set aside. 
  
• 11 In another small bowl, mash the avocado with the back of a fork. Squeeze in the
  juice from the other lime half. Dice the remaining red onion, and add to the
  guacamole. Add salt and pepper to taste. (If using the jalapeño – finely dice
  and add it here.) Mix well, and set aside. 
  
• 12 Serve nachos topped with the guacamole and cilantro-lime sour cream. 

Nutrition Info