I remember having gooey and cheesy nachos at amusement parks and cafeteria as a kid and I was hooked on these. I found Daiya Cheddar Style Cheese Wedge to be the perfect melty nacho cheese. We used the Daiya Cheddar Style wedge for our nachos with Doni’s Creamy Black Bean & Cilantro Dip, topped with soy chorizo and chopped fresh green jalapeños. You don’t have to add soy chorizo, the nachos still works perfectly without it. The dish is gluten-free, too.
Here’s what you need for the Nachos with Creamy Black Bean & Cilantro Dip:
1. Doni’s Creamy Black Bean & Cilantro Dip (see recipe below)
2. Daiya cheddar style wedge, cut into thin slabs (that is easy to melt in oven or microwave)
3. Tortila or corn chips (we used a local product), make sure they are thick enough. You don’t want light and fragile chips.
4. Soy Chorizo (Trader Joe’s) or Frieda’s Soy Rizo
5. Green jalepeños or serrano peppers, chopped into smaller pieces (remove seeds if you don’t like the kick, otherwise prepare them with caution.)
We use this microwave method all the time for a quick nachos to go. Place your chips in a microwave-safe bowl. Spread the Creamy Black Bean & Cilantro Dip over the chips. Place the Daiya cheddar slices in one layer (so they can melt) and a bit of soy chorizo over the top of chips and beans. Sprinkle chopped jalapeño peppers over the cheese. Microwave for at least 1-2 minutes until the cheese melts. Serve with dollops of salsa, vegan sour cream and guacamole, with chopped cilantro sprinkled on top if needed.
Preheat the oven to 350°F. Make sure the Creamy Black Bean & Cilantro Dip and soy chorizo are warm enough on the stove. Arrange a layer of tortilla chips along the bottom of a baking pan. Spread the Creamy Black Bean & Cilantro Dip over the chips. Place the Daiya cheddar slices in one layer (so they can melt) and a bit of soy chorizo over the top of chips and beans. Sprinkle chopped jalapeño peppers over the cheese. Bake in oven for 5 minutes, then broil for 5 minutes or until cheese is melted. Serve with dollops of salsa, vegan sour cream and guacamole, with chopped cilantro sprinkled on top if needed.
This is my co-blogger and partner, Doni’s signature recipe. It’s vegan and gluten-free. He makes this every other month.
We used Le Creuset Signature Enameled Cast-Iron 3½ Quart Round French Oven for the dish. You can use any cast iron pots as long as they can hold at least 3½ quarts. In a large pot over medium-high heat, warm oil. Stir in crushed chipotle chile and chili powder and sauté for another 30 seconds. Sauté onions, garlic, and serrano with cayenne pepper. Cook, stirring, until onion is translucent, about 10 minutes. Add black beans and tomato. Add broth and water. Stir in fresh cilantro and salt. Put the lid on for a bit and bring to boil, reduce at medium-low heat and cover for 30 minutes.
Puree with an immersion hand blender (Cuisinart 2-Speed Immersion Hand Blender). If you do not have an immersion hand blender, let the soup cool, use a food processor and puree in small batches and place them back in the original pot.
Reduce heat and simmer partially covered for at least an hour until it is reduced in half. Refrigerate them prior serving. You can microwave, heat, or broil them in tacos, burritos and so much more. They are great as leftovers for one week.
For a spicier version: Use the seeds & membranes of the jalapeño or Serrano chili.
The dish can be refrigerated for at least one week. In our household, the leftover beans are always welcome. These beans are great to prepare during the weekends and as leftovers for the rest of the week.
If you don't have vegetables available or on budget, you can use salsa containing tomatoes, jalapeños, and onions while the broth is reduced.