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  • Writer's pictureErica

Vegan Nachos


1 bag tortilla chips

1 bag Daiya Cheddar Style Shreds

1 bag Daiya Pepperjack Style Shreds

7.5 ounces whole black beans

6.5 ounces canned corn

1 jar of your favorite salsa

1 package of prepared guacamole

Preheat oven to 475°F and line a sheet pan with parchment paper.

Spread a layer of tortilla chips on the sheet pan. Sprinkle the layer with a combination of Daiya Pepperjack and Cheddar Style Shreds. Evenly spread beans and corn over the chips.

Add another layer of chips and top with the remaining Daiya shreds, beans and corn.

Bake nachos for 15-20 minutes, rotating the pan halfway through.

Remove from the oven, and let set for a few minutes before serving. Serve with guacamole and salsa.


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