Who doesn’t love a dish of loaded nachos? This recipe is a meal in and of itself and it is dietitian/mom-approved and family-tested for optimal deliciousness. You can prepare them nachos-style, or serve them like a multi-layer dip, with baked tortilla chips on the side. The recipe makes plenty of cheese sauce, so you may have leftovers; try this versatile sauce on potatoes, with raw or cooked vegetables, and added to cooked whole grains and legumes.
Prep Time: 20 minutes Cook Time: 5-10 minutes Servings: 2-4
8 corn tortillas
½ cup raw cashews, soaked in warm water for at least 10 minutes and drained
1 tbsp tahini
1 roasted red pepper (from the jar), roughly chopped (½ cup)
¼ cup nutritional yeast flakes
1 tbsp tamari sauce (or Bragg’s Liquid Aminos or low-sodium soy sauce)
Zest and juice of 1 lemon
¼ teaspoon cayenne pepper
¼ cup water
1 (16-ounce) can oil-free refried beans or canned pinto beans, rinsed and drained
1 cup prepared salsa
1½ tsp chili powder
GARNISHES (optional, but recommended):
1 avocado, diced
½ cup prepared salsa
½ cup fresh cilantro, finely chopped (parsley or lettuce can substitute)
- Preheat the oven to 350°F. Cut the tortillas into bite-size triangles. Place tortilla triangles on a baking sheet lined with parchment paper, and bake for 10 to 15 minutes, until crisp.
- In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast, tamari, lemon zest and juice, cayenne, and water. Blend on high until smooth, and set aside.
- In a medium saucepan over medium heat, combine the beans, salsa, and chili powder, and stir gently. Once the beans are smooth warmed through, turn off heat.
- To assemble nachos-style: Place the baked chips on a platter, then top each with some of the beans and cheese sauce. Garnish with avocado, salsa, and cilantro.
- To assemble as a layered dip: Layer the cheese sauce over the bean mixture in a shallow bowl or baking dish, and garnish with avocado, salsa, and cilantro. Serve with the baked tortilla chips for dipping.
📸 Photo by Hannah Kaminsky