Ingredients: |
Ingredients: 1 1/2 quarts peanut, vegetable, or canola oil
16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each
2 cups (about 1/6th of a full recipe) Vegetarian Bean Chili (see note above)
2 cups (about 1/4 of a full recipe) Spicy Vegan Refried Beans
2 cups (1 recipe) Vegan Nacho Sauce
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups (1 recipe) Roasted Tomato Salsa
1/2 cup quartered grape or cherry tomatoes
1/2 cup sliced black olives
1/2 cup sliced pickled jalapeņos
1/4 cup thinly sliced fresh radishes
1/4 cup thinly sliced scallions
1/3 cup thinly sliced white onion
1/4 cup fresh picked cilantro leaves
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Directions: |
Directions:
Adjust oven rack to center position and preheat oven to 375°F. Heat oil in a large wok or Dutch oven to 350°F. Add 1/3 or tortilla chips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with remaining chips in two more batches.
Layer 1/3 of chips in the bottom of a large cast iron skillet or baking dish. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce, then sprinkle with half of black beans.
Layer with another 1/3 of chips. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce, then sprinkle with remaining half of black beans.
Layer with remaining 1/3 of chips. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce. Transfer to oven and bake until edges of chips are well browned, about 5 minutes. Remove from oven.
Top with half of salsa, tomatoes, olives, jalapeņos, radishes, scallions, onions, cilantro, and a big dollop of guacamole. Serve immediately with remaining salsa and guacamole on the side.
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This recipe for Nacho Regular Nachos is from