Serves 8
Ingredients
1 13-ounce bag tortilla chips
2 cups shredded cheese of choice: cheddar, jack, or mozzarella (dairy or non-dairy)
1 15-ounce can black beans, drained and rinsed
1 ear sweet corn, kernels cut off the cob
1 red onion, finely chopped
1 jalapeño, seeded and thinly sliced
1 tomato, diced
1 avocado, seeded, peeled and diced
1 bunch cilantro
Juice and zest of 1 lime
Sour cream, for serving
Instructions
Preheat oven to 425°F and line a rimmed baking sheet with foil.
Arrange a layer of chips evenly on the baking sheet. Sprinkle with half of the shredded cheese, black beans, and corn. Top with the remaining chips, cheese, black beans, and corn.
Bake about 7-8 minutes until the cheese melts, and the chips are beginning to brown around the edges.
Garnish with red onion, jalapeños, tomatoes, avocado, cilantro, lime juice, and sour cream.
Dairy-Free Cashew Sour Cream
Makes 1 cup
Ingredients
1 cup raw cashews (soaked overnight)
2 Tbsp. apple cider vinegar
2 Tbsp. lemon juice
1/4 cup water
salt to taste
Instructions
Soak the cashews in water overnight and then drain and rinse.
Place in a highspeed blender and blend for one minute.
Add the lemon juice and vinegar and keep blending.
Add the water and salt and blend until smooth.
