Ingredients

The following ingredients have 8 Servings
  • 1 cup cooked brown rice
  • 1 cup cooked chickpeas
  • 1 cup slivered almonds
  • 1 teaspoon  TABASCO® Sauce
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt/pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 can black beans
  • 2 tablespoons diced red onions
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 3 avocados
  • 2 tablespoons diced red onion
  • 1 tablespoon diced cilantro
  • 1 clove garlic (minced)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon TABASCO® Sauce
  • Salt/pepper to taste
  • 12 taco shells (hard)
  • 2 cups vegan shredded cheese
  • 1/4 cup cilantro (diced)
  • 1 cup tomatoes (diced)

Instruction

  • Preheat oven to 350 degrees F.
  • For the vegan faux taco meat: In a food processor combine brown rice, chickpeas, almonds, TABASCO® Sauce, cumin, paprika, garlic powder and salt/pepper to taste. Pulse until broken down but not completely smooth.
  • Heat pan over medium heat and add 2 tablespoons olive oil. Cook mixture for 10 minutes until crisped up.
  • In a pan heat up one tablespoon olive oil over medium heat and add black beans, red onions, cumin and paprika. Cook for 5-10 minutes.
  • Lay the broken up taco shells in a single layer on a baking tray. Top with vegan shredded cheese and bake for 10 minutes or until cheese is melted.
  • Top taco shells with vegan faux ground meat and black beans. Bake for an additional 5-10 minutes.
  • In a small bowl combine the guacamole ingredients, mashed avocados, red onion, cilantro, garlic, lemon juice, olive oil and TABASCO® Sauce.
  • Remove taco nachos from oven, top with dollops of guacamole, cilantro, chopped tomatoes and drizzle with TABASCO® Sauce.