Vegan nacho bake

One 15.5-oz can of black beans
One 10-oz. package Follow Your Heart Vegan Gourmet Cheese Alternative – Nacho flavor
14-oz. container of salsa
Approximately half of a medium-sized bag of tortilla chips
One large or two medium tomatoes
Tofutti (or similar) vegan sour-cream alternative

Lightly oil the sides and bottom of a 9″x13″ cake pan. Pre-heat oven to 325-F.

Cover the bottom of the pan with a single layer of tortilla chips, breaking any curved chips as necessary to make a flat layer. Slice the “cheese” as thinly as possible. Cover the layer of chips fully with strips of cheese, using approximately one third of the cheese. 

Add another full layer of tortilla chips. On top of this, spread most of the salsa (as desired). Use the watery part of the salsa — do not strain it to use only the larger chunks. 

Drain and rinse the black beans. Add three tablespoons of water and heat til bubbly. Stir the beans and water roughly with a fork to form a sauce that is not as dry as refried beans. It is not necessary to fully blend all of the beans. Spread the beans on top of the salsa and add a second layer of cheese.

Cover this with a last layer of tortilla chips and a third layer of cheese. Slice the tomatoes thinly and spread these slices on top of the cheese.

Cover and bake for 15 minutes at 325-F. Increase heat to 500-F for an additional ten minutes, or just until cheese is melted. Remove, uncover and allow to cool before serving. Cut into squares and serve with “sour cream.”

Can also be made in a 9″x9″ pan by reducing quantities by a third.

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