Ingredients

The following ingredients have 4 Servings
  • ~8 cups restaurant-style tortilla chips
  • 1 batch Cashew-Less Vegan Queso
  • 1 (15-ounce) can black beans ((drained))
  • 1 cup guacamole* ((see notes))
  • 1 cup chunky salsa
  • Fresh jalapeños and red onion ((optional // sliced))
  • Hot sauce ((optional))
  • Cilantro ((optional))

Instruction

  • If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
  • Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
  • Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
  • Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!