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  • 8 cups restaurant-style tortilla chips
  • 1 batch Cashew-Much less Vegan Queso
  • 1 15-ounce can black beans (drained)
  • 1 cup guacamole*
  • 1 cup chunky salsa
  • Recent jalapeños and purple onion (elective // sliced)
  • Sizzling sauce (elective)
  • Cilantro (elective)


  1. For those who haven’t ready your vegan queso but, try this first (recipe hyperlink within the components).
  2. As soon as your queso is prepared (and scorching), warmth up your black beans in a small saucepan and season with a bit sea salt and desired spices (elective: we love garlic, cumin, and chili powder).
  3. Subsequent, put together your guacamole by mashing your avocado with lime juice and sea salt. Regulate seasonings as wanted.
  4. Organize your chips on a big serving platter (or particular person serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, purple onion, jalapeño, scorching sauce, and cilantro.

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