Nachos for Super Bowl XVLI: Giants vs. Patriots! I made the refried beans, salsa, and queso yesterday. Today I made the quacamole and chips. Top with vegan sour cream and it is a party on a plate!
Refried Beans
1 cup pinto beans, soaked overnight and cooked
1/4 cup bean cooking water
1/2 small onion
Salt
Cook the pinto beans and when they are done, drain them, reserving 1/4 cup of the cooking water.
Chop and saute the onion in olive oil. When it is soft, add the pinto beans and water and using a potato masher, mash until they are like mashed potatoes. Set aside.
Salsa
1 cup roasted tomatoes
1/2 red onion
2 garlic cloves
1 jalapeno pepper
Cilantro, to taste
Roast the tomatoes. Add all ingredients to the food processor and process until it looks like salsa.
Queso
1/2 red onion
1 clove of garlic
1/2 cup cashews, soaked overnight
The juice of one lemon
1/4 cup water
1 tablespoon tahini
1 roasted red pepper
1/2 teaspoon dijon mustard
1/4 cup nutritional yeast
1/2 teaspoon paprika
2 teaspoons salt
Chop and saute the onion in olive oil. When it starts getting soft, chop the garlic and add it in. Add all of the ingredients to the food processor and process until well combined.
Nachos
Assemble the nachos by placing a bunch of tortilla chips onto a plate. Layer with refried beans, queso, salsa, guacamole and sour cream. Enjoy!