Queen'stown Nachos
Serves: 4-6 Total Time: 30-35 minutes
Craving a flavorful and satisfying plant-based meal? These Queenstown Nachos are the perfect combination of crispy homemade tortilla chips, zesty seasoned tofu, hearty black beans, and sweet corn, all topped with your favorite taco fixings. Quick to prepare and bursting with bold flavors, this dish is perfect for a crowd or a cozy night in. Customize it with cilantro, red onions, or a dollop of cashew-based yogurt for the ultimate nacho experience!
Ingredients
Corn Tortillas
1 block of extra firm tofu
2-4 tablespoons taco seasoning
1 can red enchilada sauce
1 can black beans, rinsed and drained
1 1/2 cup frozen corn
optional toppings
cilantro
red onions
cashew based yogurt
Instructions
1. Cut the tortillas in the shape of chips. Spread them out on to 2 pans and preheat the oven to 350. Spray them lightly with some olive oil and sprinkle with salt. Bake for 20 minutes, flipping halfway through at 10 minutes.
2. While the tortillas are cooking shred the tofu, add to a heated pan to cook and add the taco seasoning and 1/4 of the can of red enchilada sauce.
3. Add rinsed black beans to the tofu mixture along with the corn and heat all together.
4. Add the heated tofu mixture to chips and top with a few more teaspoons of enchilada sauce and favorite taco toppings.
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