A protein-packed vegan nacho recipe featuring a savory Textured Vegetable Protein (TVP) 'beef' mixture, sautéed bell peppers and onions, seasoned black beans, and crispy homemade baked tortilla shells, topped with your favorite fresh garnishes.
1. **Prepare TVP Mixture:** Add the dried TVP to a bowl along with 1 1/4 cups hot water. Cover and allow to sit for 10 minutes, or according to package directions, until tender.
2. In a pan, add 1 tsp cooking oil along with 1/2 minced yellow onion and 4 cloves minced garlic. Sauté until fragrant.
3. Add the rehydrated TVP, 1 tbsp tomato paste (or 1/4 c tomato sauce), 1/2 tbsp soy sauce, and 1 tsp Mexican seasoning to the pan. Mix well.
4. Add 1/2 c vegetable broth and cook until it is absorbed. The 'meat' mixture is now ready.
5. **Prepare Sautéed Veggies:** In a separate pan, add 1/2 tbsp cooking oil. Sauté 1/2 small red onion, 1/2 small yellow onion, 5 cloves garlic, 1/2 red bell pepper, and 1/2 green or orange bell pepper until nicely charred, about 5-7 minutes.
6. **Prepare Black Beans:** In another pan, add 1 tsp avocado oil. Sauté 1/2 yellow onion and 3 garlic cloves until charred.
7. Add the rinsed can of black beans, 1 bay leaf, salt, pepper to taste, and enough vegetable broth or water to cover the beans. Bring to a simmer, then reduce to low heat and cover until ready to serve.
8. **Prepare Tortilla Shells:** Preheat your oven to 450 degrees F (230 C).
9. Slice 15 4-inch corn tortillas longways and halfway to create your tortilla shells. Arrange them on a baking sheet.
10. Using a brush, gently top the tortillas with 1 tbsp avocado oil until the top layer is covered. Bake for 10 minutes or until nice and brown.
11. **Assemble Nachos:** Once all components are cooked, begin by adding your vegan cheese to the base of your serving dish. Bake again if desired to get it nice and cheesy.
12. Next, top with your sautéed veggies, the vegan TVP 'meat' mixture, black beans, and your desired toppings. I love to top with guacamole, pico de gallo, green onion, and cilantro!
