Plant-Based Trash Can Nachos
RECIPE BELOW!! The College World Series is in full swing, and we’ve been watching LSU meticulously (GEAUX TIGERS!). It’s been fun! I put the babe to bed, the older kiddos get to stay up late and watch… popcorn snacks… it’s been a great summer! Anyway, my husband had mentioned a couple months ago that I needed to do trash can nachos for the website, so with LSU getting close to the finish, I figured what better time to break out the party food! Lol!
Trash can nachos are very popular in the south. Most times it’ll have some kind of meat as one of the features, sometimes barbecue, sometimes shrimp or crawfish. It really is a free for all! Some are served on a legit frisbee. All of them have 1 thing in common though: layers of textures and goodness.
SO, naturally we have to make it plant-based. And you know what? It’s so freaking easy. It makes me wanna call up our local restaurant and be like, “So, you realize if you do a plant-based trash can nacho and sell it for $15, your profit margins are going to increase because you’re using beans, right??” Haven’t mustarded up that kind of courage yet.
Cashew queso is a must. it’s simple and easy! Add that acid in there: lime juice makes a WORLD of difference! And so does the jalapeno brine if you’ve got it.
It’s time to raid you pantries and fridges, people!!! Anything is game!! IT’S GAME TIME!! GEAUX TIGERS!!
P.S. Tommy White, my children love you. Best of luck!
Rate the recipe if you try it out and let me and others know what you think!
How-to video below, showing you how to create it step by step!
Happy eating! A plus tard…
Plant-Based Trash Can Nachos
Ingredients
- 1 cup unsalted cashews, soaked for 30 min in hot water, then drained
- 3/4-1 cup non-dairy milk (I recommend soy)
- 1/2 cup nutritional yeast
- 1 Tbsp jalapeno brine (if you have it)
- juice of 1/2 lime (about a Tbsp)
- 2-3 Tbsps green chilies
- pinch of salt or to taste
- 1 - 24 oz pkg of corn tortillas (for making chips)*
- olive oil
- 1- 15oz can of vegetarian refried beans
- 1- 15oz can chili flavored beans
- 1 small can of diced green chilies
- 1 large ripe avocado
- 1 small shallot, divided
- 1 plum tomato, cored and diced
- juice of 1/2 lime (about 1 Tbsp)
- 1 bunch of green onions, for garnish
- cilatro, for garnish
- salt, to taste
Instructions
- SOAK YOUR CASHEWS if you haven't already. Super hot tap water works great. They need to soak for at least 30 min.
- PREHEAT oven to 350 Fahrenheit.
- CUT the corn tortillas into fourths. Place on a large baking sheet (you may need more than 1). Drizzle with a little olive oil and a pinch of salt and coat all over each side. Make sure tortillas are in a single layer.
- BAKE 5-7 min. Flip each chip. Bake an additional 5-7 min, until crispy.
- BLEND cashews, plant milk, jalapeño brine, juice of 1/2 a lime, and a pinch of salt until creamy and the consistency of nacho cheese. You may have to add a little more plant milk to thin out to the correct consistency.
- ADD 2-3 Tbsps of the green chilies. Taste and adjust to your liking.
- MAKE GUAC: Mash the avocado with a little onion, tomato, splash of lime juice and a pinch of salt.
- HEAT through chili beans and refried beans in separate bowls in the microwave. You can add a splash of water and cover the refried beans for an easier to spread consistency.
- HEAT through cashew queso. Stir. Add water if needed to thin out, as it thickens when heated.
- ASSEMBLE: Place chips vertical in a large plate. Top in whatever order you like. I do: refried beans, queso, chili beans, guac, left over shallot, left over tomato, green onions.
- Serve and enjoy!! Have some napkins handy!
Notes
~ *You can use store bought chips if you'd like! I didn't have any, so we made some baked chips.
~ No tomato? No problem! Used canned or even use a small can or rotel for your guac and toppings
~ Store bought guac works too... but fresh is amazing.
~ Sub the chili beans for bbq beans or black beans, whatever bean that floats your boat.