Sunflower nachos with hearty black bean salsa are a meal all by themselves.
These sunflower nachos are a recipe flashback. With the launch of Bowls this month, my time in the kitch has been kind of limited. Today is the last day of Vegan MoFo 2014, and this is my 19th post for September. The goal with MoFo is to write 20 times, so I’m calling this year a success!
This is a recipe from 2010 that I’ve dusted off and reorganized a bit. My recipe writing has evolved a lot since then, and I like going back sometimes to revisit and refurbish something from my archives.
BUT! Before we get to the nacho goodness! I completely forgot to talk about the Atlanta Walk for Farm Animals here! The walk is at 11am on October 5th, and I registered about a week ago. We are raising money to support Farm Sanctuary’s animal rescue efforts. They’re an incredibly worthy organization. If you’d like to donate to support the walk, you can do that here.
OK! Nacho time is here!
Easy Sunflower Nachos
Yield: enough nachos for 1 greedy person like me or two reasonable people
- a couple of handfuls of your favorite tortilla chips
- handful of fresh spinach or arugula
- 1 batch Vegan Sunflower Cheese (recipe below)
- 1 batch Black Bean Salsa (recipe below)
- Preheat your oven or toaster oven to 350F.
- Spread your chips in a single layer on a cookie sheet or toaster oven tray lined with tin foil. Top with the spinach and plenty of sunflower cheese. You’ll have sunflower cheese left over, most likely, and that’s ok! Keep it in the fridge for impromptu nachos!
- Bake for 5-10 minutes. Watch closely, because your chips can go from browned to burnt pretty quickly. Once they start to brown, get them outta there! Top with black bean salsa, and munch!
Vegan Sunflower Cheese
Yield: about 4 cups
- 1 cup raw sunflower seeds, soaked for at least an hour, drained
- 1 cup water
- 2 tablespoons olive oil
- 1 cup green olives
- 1/2 cup nutritional yeast
- 1/2 cup 1/2c fresh parsley
- 2 cloves garlic
- Dump all of your ingredients into your blender or food processor, and puree for a lot longer than you think you’ll need to. Just keep blending and tasting until you have a nice, smooth nacho cheese.
Black Bean Salsa
Yield: about 3 cups
- 2 cups fresh tomato, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup fresh parsley, chopped (You can also do half parsley and half cilantro, if you like!)
- juice of 1 lime
- 1 15 ounce can black beans, drained
- 2 cloves of garlic, minced
- 1 jalapeno, minced (Discard the seeds, if you don’t like too much heat.)
- Toss all of your ingredients together in a large bowl. Mix well, then stick your black bean salsa into the fridge for at least an hour before serving.
This recipe is part of the Virtual Vegan Linky Potluck!