Meal Kit
Loaded Weeknight Nachos
With Cashew "Cheese" Sauce, Black Beans, and Jalapeños
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Cashews)
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Vegetarian
Chef
Ashlee Piper
Some days are so hectic, lazy, or full of parties and sporting events that only one meal will do – NACHOS. These bad boys are every bit as crispy, gooey, and delicious as the norm, but are completely cholesterol-, dairy-, and gluten-free. Piled high with nourishing black beans, green onions, salsa, and black olives, this is a plate you’ll want to tuck in to immediately. While you might not want to share, this also makes a great appetizer to put out for the big game or parties.
In Your Box (serves 2)
- 15½ oz. Canned Black Beans
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9½ oz. Cashews
- 2 Lemon
- 7 oz. Pimentos
- 2½ oz. Black Olives
- 1 Jalapeno Pepper
- ½ cup Nutritional Yeast
- 1 Green Onions
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- ¾ tsp. Smoked Paprika
- 12 6" Corn Tortillas
- 6 fl. oz. Salsa
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRZQaqE
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Calories1300
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Carbohydrates143g
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Net Carbs136g
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Fat75g
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Protein32g
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Sodium1210mg
Recipe Steps
You Will Need
- Salt
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Medium Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Soak the Cashews
In a medium bowl, add cashews and cover completely with water. (This is best done overnight, but as long as you soak them at least 30 minutes ahead of time, the results are still great.) Once softened, strain, reserve the water, and set aside.
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2 Prepare the Ingredients
Preheat the oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Cut green onion into a dice. Finely slice jalapeño into thin rounds, removing seeds and membrane (the white innards of the jalapeño) if you prefer less heat. Drain and rinse black olives and black beans. (Do not drain pimentos.) Cut corn tortillas into eighths.
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3 Make the Nacho "Cheese" Sauce
In a blender or food processor, combine soaked cashews, 2 1/2 cups water (including soaking water you reserved), juice of two lemons, paprika, garlic powder, onion powder, pimentos (and liquid), nutritional yeast, and 3 tsp. salt to taste. Blend on high for about 2 minutes or until very smooth. Transfer to medium pot and warm on low-medium heat for 10-15 minutes, stirring occasionally.
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4 Bake the Corn Chips
Arrange tortillas on prepared baking sheet and bake for 15-20 minutes or until crispy. Ensure chips are not overlapping to ensure even cooking.
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5 Plate the Dish
Add two handfuls of chips on a plate. Smother with a ladle of warm nacho cheese sauce. Add black beans and salsa as desired. Garnish with jalapeños, black olives, and green onions.
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