Vegetarian

Vegan Breakfast Nachos takes 45 minutes to prepare.

Vegan Breakfast Nachos takes 30 minutes to cook.

Vegan Breakfast Nachos makes 6 servings.

The ingredients for Vegan Breakfast Nachos are:

For the roasted potatoes:
1 1/2 lbs red potatoes, diced 1/2 inch
2 tablespoons olive oil
3/4 teaspoon sea salt
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
Zest and juice of 1 lime

For the faux cheese sauce:
1 cup unroasted cashews, soaked in water for at least 2 hours, drained
1 cup vegetable broth
2 tablespoons mellow white miso
1 teaspoon onion powder
1/2 teaspoon turmeric or yellow mustard

For the avocado salsa:
1 large tomato, diced
1/4 cup diced red onion
1 jalapeno, seeded and thinly sliced into thin rings
1/4 cup chopped cilantro
Zest and juice of 1 lime
Pinch sea salt
1 avocado, diced medium

1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained)
1 small can of sliced black California olives
6 corn tortillas(5") cut into triangles and toasted
Fresh cilantro for garnish

Here is how you make Vegan Breakfast Nachos:

Roast the potatoes:Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.On the prepared baking sheet, toss the potatoes, garlic, and diced onions with olive oil, cumin, lime zest, lime juice, and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.Make the cheezy sauce:Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.Make the avocado salsa:In a medium mixing bowl, mix together all of the ingredients except for the avocado. Mix well and let sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to marry. Fold in the avocado.Assemble:Layer the potatoes, beans, sauce, and salsa. Garnish with olives and cilantro. Serve tortilla triangles on the side so they won't get soggy.

The nutritional information for Vegan Breakfast Nachos is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 441.1

• Total Fat: 16.9 g
• Cholesterol: 0.0 mg
• Sodium: 916.0 mg
• Total Carbs: 58.6 g
• Dietary Fiber: 10.8 g
• Protein: 16.2 g