Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
1
9oz bag Mission Thin & Crispy Tortilla Chips -
1
Tbsp Olive oil -
½
Yellow onion, peeled and chopped -
2
Jalapeño peppers, seeded and diced -
4
Scallions, sliced -
1
cup Fresh cilantro, chopped -
1
cup Meatless soy "beef" crumbles -
15
oz Black beans, drained and rinsed -
1
Tbsp Taco seasoning -
2
cups Milk -
2
cups Cheddar cheese, shredded -
1
cup Monterey jack cheese, shredded -
2
Tbsp Almond flour -
Salt and pepper to taste
INSTRUCTIONS
-
Step 1
Heat olive oil over medium heat in a large, deep pan.
-
Step 2
While pan is heating, combine the shredded cheddar and Monterey jack cheeses in a large bowl.
-
Step 3
Add the almond flour to the cheeses, and toss gently to coat the cheese with flour. Set aside.
-
Step 4
When oil is hot, add the onions and jalapeño peppers, and cook for 4-5 minutes until softened.
-
Step 5
Add the meatless soy crumbles to the veggies, and cook for 5-6 minutes, until slightly browned and warmed through.
-
Step 6
Add black beans, scallions and half of the cilantro. Stir and cook for 1-2 minutes. Add milk to the pan, and allow to heat until just beginning to boil.
-
Step 7
Slowly add the cheese, one small handful at a time, stirring until melted. When all the cheese is melted and smooth, add salt and pepper to taste.
-
Step 8
Remove from heat, and top the vegetarian chili cheese dip with the remaining cilantro. Serve with tortilla chips. Enjoy!