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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Super Duper Simple Nachos

By Chef Linda

In a recent survey last year, nachos were ranked number one, not wings, as the number Super Bowl finger food. That's great news for veg-heads and chickens, because nachos need not be loaded with cheese and meat, which means vegans can indulge and more chickens can be spared. Vegan nachos are raucous, bawdy, downright delicious and so easy, you won’t even need a playbook to whip these up in a jiffy. Use this recipe as a guideline, but add your favorite toppings to create your own version.

Ingredients

 1 large bag of tortilla chips
 1 (15 ounce) can vegetarian refried beans
 1 (15 ounce) can black, pinto or kidney beans
 About 1 cup of salsa
 About 1 cup of guacamole
 ½ cup sliced black olives
 1 ripe avocado, pitted and cubed
 ¼ cup canned jalapeños
 ½ cup hot cherry peppers, sliced
 1 package shredded vegan cheese (I used Daiya Cheddar Shreds)
 Vegan sour cream or unsweetened, plain yogurt (optional)

Directions

1

Preheat oven to 375ºF. Lay corn chips on a baking tray lined with parchment paper, add dollops of refried beans and guacamole. Drain and rinse canned beans. Mix them with salsa and add that as the next layer. Top with sliced black olives, canned jalapeños, sliced cherry peppers, chopped avocado and vegan cheese. Place tray in the oven and bake for about 15 to 20 minutes. Top with vegan sour cream, then dig in!

Notes

Super Duper Simple Nachos
IngredientsDirections

Super Duper Simple Nachos

DifficultySuper EasyCook Time15 mins
YIELDS
6 to 8 servings

INGREDIENTS

 1 large bag of tortilla chips
 1 (15 ounce) can vegetarian refried beans
 1 (15 ounce) can black, pinto or kidney beans
 About 1 cup of salsa
 About 1 cup of guacamole
 ½ cup sliced black olives
 1 ripe avocado, pitted and cubed
 ¼ cup canned jalapeños
 ½ cup hot cherry peppers, sliced
 1 package shredded vegan cheese (I used Daiya Cheddar Shreds)
 Vegan sour cream or unsweetened, plain yogurt (optional)

DIRECTIONS

1

Preheat oven to 375ºF. Lay corn chips on a baking tray lined with parchment paper, add dollops of refried beans and guacamole. Drain and rinse canned beans. Mix them with salsa and add that as the next layer. Top with sliced black olives, canned jalapeños, sliced cherry peppers, chopped avocado and vegan cheese. Place tray in the oven and bake for about 15 to 20 minutes. Top with vegan sour cream, then dig in!

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