First, make your Creamy Refried Beans and Nacho Crema ahead of time and keep them both in the fridge until it’s time to make your Nachos.
Next, make your Crunchy Baked Tortilla Chips according to the recipe and instructions below. Heat up your Refried Beans in a saucepan on the stove if you made them ahead of time.
Now let’s put together a beautiful Nacho platter!
Find a big platter and line it with a layer of chips. Spread some Creamy Refried Beans onto each chip. Sprinkle on the corn, lettuce, tomatoes, green onions, black olives and avocado slices.
Drizzle your Nacho Crema over everything, making sure to get every chip, and give it all a good squeeze of fresh lime juice.
Dig in and make sure you have some napkins on hand!
You can easily make adjustments to the ingredient measurements, depending on what you like and how many people are eating.
Preheat the oven to 350° F and line a baking sheet with parchment paper.
Using a large knife or kitchen scissors, cut each tortilla into 4 triangular tortilla chips. I like to stack a few on top of each other before cutting to speed things up a bit. Place the chips on your prepared baking sheet, making sure that they are not overlapping.
Lightly squeeze some lime over the chips (don’t soak them!) and sprinkle them with a little salt.
Bake your chips for 20 minutes or until golden brown and crispy. Keep an eye on them, so they don’t get too brown. Turn off the oven but let them sit for a few more minutes before taking the tray out of the oven. This will get them nice and crispy.
Dunk these into your favorite salsa and our Guacamole!
We like Food for Life, Sprouted Corn Tortillas for these. You can find them at most grocery stores and definitely at Whole Foods.
Tip: You only need a couple of squeezes from your lime, so make a lime “cheek” and use the rest later. To make the cheek, cut ¼ off of one side of a lime. This gives you a nice little ½ moon to squeeze.
In a high-speed blender, combine the water, cashews, tomato, nutritional yeast, salt, smoked paprika, onion, garlic, cumin, scallions, and vinegar.
Blend until everything is really smooth and there aren’t any bits of cashews left.
Add the pickled jalapeños and briefly blend for about 5 seconds. You want some bits of jalapeño remaining.
Adjust the seasonings to taste.
Put all of the ingredients into a large pot and bring to a boil. Then, turn the heat to low, cover the pot and simmer for about 1 ½ - 2 hours or until the beans are soft, stirring every so often to prevent sticking. When the beans are soft, continue to cook uncovered, until most of the liquid is absorbed.
Once most of the water is absorbed, remove the pot from the heat. If they still look a little watery, that's fine. They will eventually absorb the liquid. Mash the beans down with a potato masher. It’s kind of a workout smashing those beans down! Allow the beans to sit, and they will thicken up. Adjust salt to taste.
Store your leftovers in the fridge for up to a week. You may even have to add some water before serving again because they really thicken up as they sit!