Nachos: Vegan and Gluten-Free

Anybody can slap together nachos, but if you really want some damn good nachos worth the calories, you need to make your own tortilla chips and slow cook the beans. You ready?

Ingredients for beans:

1 pound pinto beans

4 cups no-chicken stock

4 cups water

1 tablespoon cumin

1 tablespoon paprika

½ teaspoon cayenne pepper

1 tablespoon oregano

1 tablespoon liquid smoke

Directions for beans:

Combine all ingredients in a large crockpot. Heat on low for 7-9 hours until beans are soft but not turned into mush. You should have a fair amount of liquid left in the crockpot when the beans are cooked, so use a slotted spoon to serve.

Other Ingredients:

vegetable oil

small corn tortillas

sea salt (to taste)

2 tomatoes, chopped

romaine Lettuce, chopped

salsa

Daiya shredded cheddar cheese

Tofutti sour cream

Directions:

1. Make your own tortilla chips using this recipe.

2. Sprinkle your chips with the Daiya and pop them in the microwave on medium-high for a minute or two to melt the cheese.  Microwaving the chips will make them even more crunchy!

3. After melting the cheese, add the beans, lettuce, tomato, salsa, sour cream and any other toppings you’d like. Enjoy!