Nachos are the perfect appetizer for any kind of gathering. This recipe swaps out ground meat with Sunflower Haché for a plant-based app everyone will love.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Yield3-4 servings
- 1 pack Sunflower Haché
- 1 cup tortilla chips
- 2 tbsp olive oil
- 1/2 cup water
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp tomato paste
- 1 1/3 cups tomato sauce
- 1 cup kidney beans
- 2 tbsp pickled jalapeños
- 4 tbsp jalapeño juice
- 1 tsp paprika
- 1 tsp chili powder
- 1 pack vegan shredded cheese
Add tortilla chips to a baking dish.
Heat olive oil in a pan and add the Sunflower Haché and water.
Season the Sunflower Haché in the pan with salt, pepper, and tomato paste and stir well.
Add the tomato sauce and stir with the sunflower mix.
Add the kidney beans, pickled jalapeños, jalapeño juice, paprika, and chili powder and mix well.
Pour the finished mixture over the tortilla chips.
Sprinkle with vegan shredded cheese bake for 10-15 minutes at 350 degrees F.
This recipe can be made with regular or vegan cheese depending on dietary preference.