Fully Loaded Vegan nachos
Happy Cinco de Mayo! Pair those margs with this nutrient-dense appetizer.*
The measurements here aren’t super exact, but then again, they’re nachos so customize the recipe to suit yourwants/needs. If we’re being honest here, today’s just so happens to be Cinco de Mayo, but the real reason behind me making this recipe was because I wanted to try out this soyrizo from El Burrito. Not gonna lie, it was pretty d*mn tasty, so I’ll be using the other half for another dish. Stay tuned!
Ingredients
avocado oil
1 cup cooked chickpeas
1/2 tsp cumin powder
1/2 tsp cayenne powder
1 link soyrizo (approx. 150g) (I used El Burrito)
corn tortilla chips (I used Garden of Eatin)
1-2 tomatoes (depending on the size), diced
2 oz vegan cheese (I used Rebel Cheese), crumbled
2 ripe avocados
1 jalapeno, finely diced
1/4 cup red onion, finely diced
1 tsp adobo seasoning
1/2 bunch cilantro, finely chopped
Optional: hot sauce of your choice (I used Nyonya Sauce)
Directions
Preheat oven to 375°F.
Heat and very lightly oil a skillet over medium-high heat. Add in chickpeas and roast for 10-15 minutes until they dry out a bit and take on a nice brown color. Add in cumin and cayenne pepper. Continue to stir occasionally to prevent burning. When crisp to your prefence, remove from heat and transfer to a heat-safe bowl.
Heat and lightly oil the same skillet over medium-high heat. Add in soyrizo and sautee until browned. Use spatula to break up large chunks. Remove from heat.
In a shallow baking dish or cast iron pan, pour in your desired amount of tortilla chips. I prefer to add enough to not see the bottom of the dish/pan.
On top of the chips, layer on the chickpeas, soyrizo, tomatoes, and crumbled cheese pieces. Evenly spread them out and place the dish/pan in the oven. Let bake for 10-15 minutes for the cheese to melt. While waiting, prepare the guacamole.
Halve each avocado, remove the pits, and scoop out insides into a medium mixing bowl. Add in jalapenos, red onion, and adobo seasoning. Mash everything up to your desired consistency. (I tend to keep my guacamole a bit on the chunky side.)
After you remove the baking dish from the oven, set it on a heat-safe mat. Spoon the guacamole onto the nachos, sprinkle with cilantro, and drizzle in some hot sauce.
Enjoy!
*I cannot stress this enough: PLEASE DRINK RESPONSIBLY!
