Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
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Mission Rounds Tortilla Chips
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15
oz Black beans, drained and rinsed -
3
oz Vegan cheddar cheese, shredded -
1
Red bell pepper, sliced -
1
Red onion, sliced -
5
oz Baby portobello mushrooms, sliced -
1
Tbsp Fajita seasoning -
2
Tbsp Olive oil -
½
cup Vegan sour cream -
1
Lime -
2
Tbsp Cilantro -
2
Avocados, peeled and cored -
½
Jalapeño (optional)
INSTRUCTIONS
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Step 1
Preheat grill to medium-high heat.
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Step 2
Preheat oven to 375 degrees (F).
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Step 3
Lay a sheet of aluminum foil out on a cutting board, and spread out the bell pepper slices, mushroom slices, and 2/3 of the onion slices in a single layer.
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Step 4
Toss veggies in olive oil and fajita seasoning, coating evenly. Grill veggies over medium-high heat (on the aluminum foil sheet) for 10-12 minutes, or until just softened and starting to brown. Remove from heat.
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Step 5
In a large baking dish, spread chips in an even layer. Sprinkle half the cheese on top of the chips.
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Step 6
Spread a layer of black beans on top of the cheese. Then, spread the grilled veggies evenly on top. Sprinkle remaining cheese on top of the nachos.
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Step 7
Bake in the oven for 5-10 minutes, until cheese is melted.
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Step 8
While the nachos are baking, prepare the toppings.
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Step 9
Slice the lime in half. In a small bowl, mix the sour cream with the juice and zest of one lime half. Add the cilantro. Mix well, and set aside.
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Step 10
In another small bowl, mash the avocado with the back of a fork. Squeeze in the juice from the other lime half. Dice the remaining red onion, and add to the guacamole. Add salt and pepper to taste. (If using the jalapeño – finely dice and add it here.) Mix well, and set aside.
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Step 11
Serve nachos topped with the guacamole and cilantro-lime sour cream.