Loaded Veggie Nachos with Walnut Taco Meat

Ingredients

• 8 oz Tortilla Chips
• 1 ½ cups Walnuts
• 8 oz Cremini Mushrooms
• 2 tbsp Soy Sauce
• 1 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 can (15 oz) Black Beans
• ½ cup Raw Cashews
• 2 tbsp Nutritional Yeast
• ¼ cup Pickled Jalapeños
• 1 whole Avocado
• 1 cup Cherry Tomatoes
• ¼ cup Fresh Cilantro
• 1 whole Lime

Instructions

1. Pulse walnuts in a food processor 8–10 times until they resemble coarse crumbles (do not over-process into paste).
2. Heat a skillet over medium heat. Add walnut crumbles and diced mushrooms. Cook 5–6 minutes until moisture evaporates and mixture is browned.
3. Add soy sauce, chili powder, cumin, and smoked paprika. Stir 2 minutes until the mixture is dark and seasoned like taco meat.
4. Blend soaked cashews with ¼ cup water and nutritional yeast until smooth to make the queso.
5. Spread tortilla chips on a sheet pan or large platter. Top with walnut-mushroom meat, black beans, and drizzle of cashew queso.
6. Finish with diced avocado, cherry tomatoes, pickled jalapeños, fresh cilantro, and lime wedges.