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Vegan Nachos Verdes – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/vegan-nachos-verdes/

INGREDIENTS:

TORTILLA CHIPS
12 oil-free corn tortillas, cut into 1½ inch pieces (about 3 cups)

ZESTY BEANS
1½ cups frozen lima beans, thawed
1½ cups frozen corn, thawed
1 small onion, cut into ¼-inch dice (1 cup)
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
Sea salt

GREEN TOFU SOUR CREAM
1 (12-ounce) package extra-firm tofu
¼ cup fresh spinach
2 tablespoons lemon juice
1 tablespoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon yellow mustard

TOPPINGS
1 cup store-bought salsa verde
4 scallions, thinly sliced (½ cup)
¼ cup finely chopped cilantro
2 cups romaine lettuce
1 avocado, diced
1 jalapeño, thinly sliced (optional)

DIRECTIONS:

-Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

-Spread the tortilla pieces on the baking sheets, and bake for 20 to 25 minutes, or until crisp. Remove from oven and set aside to cool for a few minutes. Leave oven on.

-Combine the lima beans, corn, onion, garlic, cumin, and oregano in a saute pan with ½ cup of water. Cover pan and cook for 10 minutes, until the beans are tender. Add salt to taste.

-To make the tofu sour cream, combine the tofu, spinach, lemon juice, vinegar, salt, and mustard in a blender; blend to a smooth paste.

-Arrange half of the baked tortilla chips in the bottom of a 9×13-inch baking dish. Spread half of the beans mixture over the chips. Dollop one-third of the tofu sour cream and salsa over the top, then sprinkle with half of the scallions and cilantro. Repeat with a second layer of chips, beans, tofu sour cream, salsa, scallions, and cilantro.

-Bake for 20 minutes, or until heated through.

-Remove nachos from oven, and top with remaining salsa and tofu sour cream, plus lettuce, avocado, and jalapeño (if using).
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Serve immediately.

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