Tortilla chips layered with melted cheese, beans and jalapeños, topped with salsa, sour cream, avocado and cilantro. This vegan version swaps in cashews. Ready in about 25 minutes.
Prep 15 min Cook 10 min Serves 4 Easy
Ingredients
🍅Tomato1, diced
🫙Salsa1/2 cup
🫙Jalapeño1, sliced
🌾Tortilla Chips250 g
🫙Cashewsplant-based cheese or cashew cheese
🫙Black Beans1 can, drained
Optional extras
🌿Fresh Cilantro2 tbsp
🥑Avocado1
🧅Red Onion1/4, diced
Instructions
1
For this vegan version, use cashews for cheddar cheese, cashews for monterey jack cheese, cashews for sour cream wherever the steps mention them.
2
Heat the oven to 200°C.
3
Layer chips, beans, cheese and jalapeños on a tray in two layers.
4
Bake 8–10 minutes until the cheese melts.
5
Top with tomato, onion, avocado, salsa, sour cream and cilantro; serve at once.
Chef's tip
Layer twice so every chip gets cheese, not just the top.
