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The GGC Podcast

Spicy Vegan Nachos

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Anyone who knows me KNOWS that I love a quick, simple and healthy meal. As much as I love to cook, I don’t always have the time to spend hours in the kitchen coming up with an extravagant recipe. Lately I have been coming up with a lot of go-to meals that are delicious and husband + kiddo approved. I’ve made lots of nachos in the past, but the last few months I have been all about the vegan nachos. They are light, taste amazing and always a good idea. 

I was so excited to have received an amazing package from YellowBird Foods with some of their amazing (and may I say, spiiiicy) hot sauces! The fact that my tolerance for spicy food totally increased back when I was pregnant has been a total game changer. My world opened up to so many new amazing flavors, and has made me even more creative in the kitchen that I already was. 

WHY DO I LOVE YELLOW BIRD HOT SAUCES? Their sauce are made with REAL, farm-fresh fruits and vegetables, they are packed with flavor and pretty much go with just about any dish. YellowBird Sauces are made with real wholesome ingredients, and they leave out all the crap and filler ingredients that would never fly in my household. To learn more about this amazing brand and their amazing hot sauce please go check them out online and on Instagram.

Ingredients

  1. 1/2 can organic pinto beans, drained and rinsed
  2. 1 small red bell pepper
  3. 1/2 sweet onion
  4. 2 green onions
  5. 2 tbsp chopped cilantro
  6. Yellowbird Hot Sauce (I used Blue Agave Sirracha)
  7. 1 bag lime flavor grain free tortilla chips
  8. 1 jar of your favorite cashew queso (I used a spicy blanco cashew queso)
  9. 1 cup homemade or store bought organic guacamole
  10. 1/2 cup sliced black olives
  11. avocado oil
  12. smoked paprika
  13. cumin
  14. salt and pepper
  15. garlic powder

Instructions

  1. Finely chop the small red bell pepper and 1/2 sweet onion.
  2. Heat a medium size cast iron with some avocado oil on medium heat
  3. Add chopped onions and cook for 3-4 minutes before adding in the bell peppers
  4. Continue to sauté the onion and bell pepper together for about 5 minutes
  5. Drain and rinse 1/2 can of pinto beans and add to cast iron
  6. Season with a pinch of salt, pepper, garlic powder, smoked paprika and a pinch of cumin
  7. When done, cover and set aside
  8. In a small sauce pan warm up 1 cup of the cashew queso on low heat then cover and set aside
  9. Take a large serving plate and place a small bowl in the center (this is for your guacamole)
  10. Display chip around the bowl covering the entire surface of the plate
  11. Top chips with bell pepper, onion and beans
  12. Then cover with cashew queso
  13. Garnish with black olives, green onions and cilantro
  14. Grab your favorite Yellowbird hot sauce and top entire dish (yes, guacamole and all!!)

This post has been sponsored by YellowBird Foods

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