This easy vegan recipe is filed in my recipe box under Q for quick. I reserve these meals for those days I need a fast but favorite meal.
There are always a few times when the day is busy and I need a recipe we all like but is quick to prepare. My daughter is the original creator of this recipe but I have made it vegan by adding my own special touches.
Easy Vegan Recipe
Black bean Nachos
Feeds 4 to 6
The basic ingredients are:
Black Beans ~ 2 cans 14.5 ounces
Canned Corn ~ 2 cans 14.5 ounces
Vegan Tortilla Chips
Vegan Shredded Cheese
Fresh Tomatoes ~ 2
2 to 3 Garlic Cloves
Grace’s Topping(optional or use vegan sour cream)
Black Olives (optional)
1 TBLS Oliv Oil
Skillet or electric skillet
Blender or Bullet
Prepare *Grace’s Topping (recipe below) and set in refrigerator until needed.
Dice onions and and garlic is small pieces. Set aside in small bowl.
Wash tomatoes and dice in small pieces and set aside.
Open bean and corn cans and drain liquid.
Saute Onions and Garlic
Put a tbls of olive oil in skillet and set on med heat. When oil is hot then add onions and garlic and saute. Lower heat add beans and corn to mixture, stir, put lid on skillet and heat until hot.
Open bag of tortilla chips and place a couple of hand fulls on plate.
Spoon mixture on to the chips and add shredded cheese on top of bean mixture so the heat melts the cheese Add tomatoes and black olives. Spoon Grace’s mixture on top and serve.
2 cups shelled pistachios (other nuts can be substituted)
1 cup almond milk
Fresh squeezed juice of 1 lime.
1 TBS coriander
2 tsp of ginger spice (powder form).
I use a bullet to make mine but a blender works too.
- Put nuts in blender
- almond milk
- lime juice
Mix until the consistency is thick. Put in refrigerator until needed to top the nacho recipe.
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