Our Favorite Dish for the Big Game!

Whether you are a football fan or not, your team made it to the big game or not, you just love nachos — we’ve got you covered! 

Before becoming plant-based, I enjoyed the occasional plate of nachos. But let’s be real, standard nachos are pretty much chips, cheese, and meat. Even beans and tofu were far from consideration for me. 

As I dived into the plant-based world, I couldn’t believe how many foods I was missing out on because I didn’t think I liked them.

As I feed my 3-year old daughter, I recently realized I was a lot like a little kid even as an adult. I thought I didn’t like something, but in actuality, I never even tried it. 

A few months ago, I somehow convinced my daughter to try black beans even after telling me she didn’t like black beans…but had never tried them. Now? She can’t seem to get enough of them and are included multiple meals a week — even movie night. #momwin 

Maybe you’re still a little hesitant about tofu because of taste AND the nutrition myths floating around. I hear ya. I was too. (Here I review the nutrition myth that soy increases the risk of hormonal cancers.)

After we launched our Sofrita Tacos recipe, we received numerous emails from individuals telling us it changed their opinion of cooking and eating tofu. 

Alison & Lauren: I made your Sofrita recipe today for the first time. My wife and I both liked it a lot! Thank you for this tasty and easy-to-make recipe. I always shied away from tofu before because I wasn’t sure how to make it. Your recipe changed my outlook. Thank you again.

So, why not combine our sofritas and vegan queso for loaded nachos?!

Our Loaded Vegan Nachos will make anyone excited for the Big Game. It’s about the food and commercials anyway, right?

Loaded Vegan Nachos

Makes: 1 Large Appetizer Platter to Serve a Crowd

Nacho ingredients 

11 oz bag, organic tortilla chips (or, make your own oil-free chips)

1 recipe, Sofrita Tacos*

1 recipe, Vegan Queso*

1, 15 ounce can, low-sodium black beans

1 recipe guacamole (see below) 

Additional toppings to consider: salsa, cilantro, shredded green lettuce, diced red onions, diced tomatoes, jalapeños, black olives, etc. 

Guacamole ingredients

3 ripe avocados**

2 ripe roma tomatoes, seeded and diced

½ small red onion, minced

4 cloves garlic, minced

Juice of 2 fresh limes

½ – 1 teaspoon salt, or to taste

¼ cup fresh cilantro, chopped finely (optional)

Directions 

Start by making the Sofrita Tacos and Vegan Queso. Note: You can make these two recipes 1-2 days in advance to make the day of prep easier. 

Next, make the guacamole. Peel and dice the avocados. Add the avocados to a large mixing bowl. Using a large fork, pastry cutter, or avocado masher, mash the avocados until reaching the desired texture. Some large chunks are more than acceptable!

Next, seed and dice your tomatoes, dice the red onion, and mince the garlic. Add to the mashed avocados. Mix until well combined. 

Juice 2 limes and add to the mixture. (We love this simple citrus juicer!) Start by adding ½ teaspoon salt. Mix well and taste test. Add more salt, garlic, or lime juice, if desired. Add the finely diced cilantro. Mix well. Perform a final taste test with a chip and adjust as needed. 

To finish the nachos, preheat the oven to 425 degrees Farhenheit.***

Next, spread out a layer of tortilla chips on a large, oven-safe platter. Sprinkle with Sofrita mixture and black beans.

Drizzle with Vegan Queso. (If the mixture is too thick to drizzle, add a small amount of warm water and mix until reaching desired consistency.)

Add the platter to the preheated oven for 10-15 minutes. Remove from the oven and sprinkle with fresh cilantro and any other desired toppings. Dollop the guacamole in the middle of the dish, on the side of the platter, or in its own dipping bowl. 

Serve warm and enjoy!

*These recipes can be made 1-2 days in advance.

** Here’s a quick video to share my tip on choosing ripe avocados. 

*** This step is not required, but makes the nachos even more delicious!

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