Vegan friendly chicken and cheese nachos

3/4 cup pinto beans (I prepped mine from scratch, but canned works great too!) 
+ 1 tbsp oil, pinch of salt + 4 tbsp water, if re-frying

2 handfuls taco chips
2 Gardein chipotle lime crispy fingers

1/2 green bell pepper, chopped
1/3 red onion, slivered

1 jalapeño, chopped
1 avocado, pitted and sliced

Generous handful of Follow Your Heart fiesta shreds

To garnish
Tofutti Better Than Sour Cream
Hot sauce (I used homemade, but El Yucateco is a household favourite)


Preheat oven to 375F.

Arrange chips on a large baking sheet.

Sautee chipotle lime crispy fingers in a frying pan on medium for 5-10 minutes.

Optional: Place beans, water + oil in a small pot or pan, heat thoroughly, and smash to your liking. Set aside
Going for whole beans instead? Skip this step, including the water, salt and oil. 

While strips are crisping up, prep your vegetables.

Once strips are crispy and heated through, chop each strip into 10-12 pieces.

Layer your toppings, starting with your mock meat and cheese, top with veggies, then cheese and avocado.

Bake at 375F for 5-8 minutes or until cheese is bubbling.

Top with sour cream alternative, hot sauce, and cilantro. Add a squeeze of lime if you fancy.

See more food photos over at @ohhhcaitlin on Instagram!

No comments