Roommate Nachos with Coconut Queso
Loaded vegan nachos with homemade coconut queso, quick pico de gallo, black beans, olives, and pickled jalapeños. Cashew-free, gluten-free, and done in under 30 minutes.
Ingredients
For the coconut queso:
- 1 13½-ounce can full-fat coconut milk
- ¾ cup sun-dried tomatoes in oil with about ¼ cup of the oil
- ½ cup nutritional yeast
- 2 tablespoons red miso paste
- 2 tablespoons hot sauce
- 1 tablespoon mild chili powder
For the pico de gallo:
- 2 medium tomatoes
- 1 small red onion
- Handful fresh cilantro leaves and tender stems about ½ cup loosely packed
- Big pinch of salt
- 1 lime
For assembly:
- 10 ounces tortilla chips
- 1 15-ounce can black beans, drained and rinsed
- 1 6-ounce can black olives, drained
- 6 scallions
- ½ cup pickled jalapeños
- Sour cream optional
- Chili flakes for sprinkling optional
Instructions
- Preheat the oven to 425°F. While the oven preheats, make the queso: in a blender, combine the coconut milk, sun-dried tomatoes, nutritional yeast, miso, hot sauce, and chili powder and blend until smooth.
- Make the pico: Cut the tomatoes and onion into medium dice and place them in a bowl. Chop the cilantro and add it. Sprinkle with salt, squeeze in the lime juice, and give a stir.
- Now let's warm up the chips and assemble. Place the tortilla chips in a casserole dish. Spoon the queso over everything and bake for 5 minutes. Add the black beans and return to the oven to heat through, just 2 minutes or so. The queso should be nice and brown in spots.
- While the nachos are baking, slice up the olives and scallions.
- Remove the nachos from the oven. Dollop with sour cream (if using) and pico, scatter on the olives, pickled jalapeños, and scallions. Sprinkle with chili flakes if you like. And check out the additional serving suggestions above! Serve warm, on a blanket on the floor.
Tried this recipe?Let us know how it was!
