Crispy Black Bean and Sweet Potato Loaded Nachos with Cashew Queso

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Loaded Nachos with Cashew Queso

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Loaded Nachos with Cashew Queso

Enjoy a vibrant plate of crispy baked sweet potato rounds, hearty black beans, and golden baked tofu, all artfully layered over crunchy homemade corn tortilla chips. Drizzled with a velvety cashew queso enhanced with nutritional yeast, this dish delivers a wholesome balance of texture and flavor that delights your taste buds while nourishing your body.

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NUTRITION

575kcal
Protein
32g
Fat
15.3g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans, cooked

3 ounces Extra-Firm Tofu

1 serving Homemade Baked Corn Tortilla Chips

1.5 tbsp Cashews (for queso)

1 tbsp Nutritional Yeast

Spices & Lime Juice to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into thin rounds, toss lightly with a sprinkle of your favorite spices, and arrange them on a baking sheet. Bake until tender and slightly crisp, about 20-25 minutes.

  • 2

    While the sweet potatoes bake, press the tofu to remove excess water. Cut into small cubes, season lightly, and bake on a separate sheet for about 15 minutes until golden.

  • 3

    Rinse and drain the black beans, then warm them in a saucepan with a pinch of seasoning.

  • 4

    For the cashew queso, blend the cashews with nutritional yeast, a splash of water, lime juice, and a pinch of salt until smooth and creamy.

  • 5

    Assemble the nachos by layering the baked sweet potato rounds and tofu cubes on top of your baked corn tortilla chips, then spoon over the warm black beans.

  • 6

    Drizzle the cashew queso evenly over the nachos, garnish with a squeeze of fresh lime juice and additional spices as desired, and serve immediately.

Crispy Black Bean and Sweet Potato Loaded Nachos with Cashew Queso

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Loaded Nachos with Cashew Queso

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Loaded Nachos with Cashew Queso

Enjoy a vibrant plate of crispy baked sweet potato rounds, hearty black beans, and golden baked tofu, all artfully layered over crunchy homemade corn tortilla chips. Drizzled with a velvety cashew queso enhanced with nutritional yeast, this dish delivers a wholesome balance of texture and flavor that delights your taste buds while nourishing your body.

NUTRITION

575kcal
Protein
32g
Fat
15.3g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans, cooked

3 ounces Extra-Firm Tofu

1 serving Homemade Baked Corn Tortilla Chips

1.5 tbsp Cashews (for queso)

1 tbsp Nutritional Yeast

Spices & Lime Juice to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into thin rounds, toss lightly with a sprinkle of your favorite spices, and arrange them on a baking sheet. Bake until tender and slightly crisp, about 20-25 minutes.

  • 2

    While the sweet potatoes bake, press the tofu to remove excess water. Cut into small cubes, season lightly, and bake on a separate sheet for about 15 minutes until golden.

  • 3

    Rinse and drain the black beans, then warm them in a saucepan with a pinch of seasoning.

  • 4

    For the cashew queso, blend the cashews with nutritional yeast, a splash of water, lime juice, and a pinch of salt until smooth and creamy.

  • 5

    Assemble the nachos by layering the baked sweet potato rounds and tofu cubes on top of your baked corn tortilla chips, then spoon over the warm black beans.

  • 6

    Drizzle the cashew queso evenly over the nachos, garnish with a squeeze of fresh lime juice and additional spices as desired, and serve immediately.