Once you’ve made these, you’ll understand why it is completely necessary to call them “supreme.”

You want to hear something kind of crazy? This is the first time I’ve ever had nachos. Ever.

I fully realize what a complete oddball that makes me, but in my defense, even before I went vegan the sight/smell of “nacho” cheese has always been enough to keep me far, far away. It grosses me out on a level I can’t even describe. I will actually get up and move if someone sits down somewhere close to me with a container of nachos, it’s that serious.

However, when I saw this post from Kathy Patalsky last week in advance of Cinco de Mayo, I thought, “now these are nachos I can get DOWN with!” I whipped them up last night – making way too much for a solo meal – and actually had to throw them away to make myself stop eating. It was a little ridiculous.

Anyway, I can’t wait to make these again sometime when my husband is home. Taking a cue from Kathy and using a metal pie plate makes a perfectly sized serving for two. Of course, the beauty of something like this is that you can pretty much do whatever you want, but my ingredients list below can be used as a good starting place. Enjoy!

Vegan Nachos Supreme

Ingredients

Tortilla chips
1 small jalapeno pepper, thinly sliced
Daiya Pepperjack cheese, to taste
1-2 Roma tomatoes, seeded and diced
1/2 avocado, diced
Red onion, diced small, to taste
Black beans, to taste
1/3 package Tofurky Chorizo Style
1/2 recipe, Lime Cream
Fresh cilantro, chopped, to taste

Directions

• Preheat oven to 400°F
• Spread a single layer of chips into a metal pie plate. Sprinkle with cheese and jalapenos. Repeat once more
• Bake layered chips, cheese and jalapenos for 10 min.
• Meanwhile, heat beans and prepare meatless ground
• Remove chips from oven and layer beans, meatless ground, tomatoes, avocado, drizzled lime cream, red onions and cilantro to serve

Yield: Serves 2

This was another new recipe I tested out while we were on vacation a few weeks ago. Clearly, I found it quite difficult to photograph. That’s ok though, because it was yummy.

The one thing about this that I should mention is that it does not reheat well – or, at all really. The chips turn into soggy city. So, make this when you have several people to feed or are just really hungry!

Vegan Mexican Casserole
Recipe courtesy of Cooking Light

Ingredients

4 tsp olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, minced
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp fresh ground black pepper
1 (12 oz) package meatless crumbles
48 baked tortilla chips
cooking spray
1 (15 oz) can beans of choice, rinsed and drained
1 tbs fresh lime juice
2 cups chopped, seeded plum tomatoes
2 tbs minced fresh cilantro
1 cup shredded Follow Your Heart Monterey Jack cheese
2 tbs chopped green onions
1 recipe, lime cream (optional)
1/4 cup sliced olives (optional)

Directions

• Preheat oven to 375°F
• Heat 2 tsp oil in a large nonstick skillet over medium heat. Add onion and cook 4 min. or until tender
• Add garlic and jalapeno; cook 1 min. Stir in chili powder, cumin, pepper and crumbles, cook 3 min or until thoroughly heated
• Arrange half of tortilla chips in an 11×7 in. baking dish coated with cooking spray; top evenly with crumbles mixture
• Heat remaining 2 tsp oil in skillet over medium heat. Add beans, mashing with a wooden spoon until chunky and thick; cook 2 min. or until heated, stirring constantly. Stir in lime juice
• Combine tomato and cilantro. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining chips, pressing slightly to crush
• Sprinkle evenly with cheese and bake for 13 min. or until cheese is bubbly
• Cut casserole into 6 equal pieces, top each serving with lime cream, 1 tsp onions and 2 tsp olives

Yield: Serves 6

I am fully aware that this is not the prettiest thing I’ve ever posted. However, I urge you to get past this dish’s somewhat disheveled appearance because it will make your taste buds very happy!

This is a recipe that my husband and I sort of pulled out of thin air one day as we were scooting around Trader Joe’s looking for meal ideas. It starts (as so many good things do) with vegan chorizo and ends with adobo seasoned fire roasted tomatoes, cuban style black beans and, of course, polenta!

Because all of these ingredients are canned or ready-made, this dish easily qualifies as a Busy Vegan entree. It can be on the table in 15 minutes or less. We serve this with chips, but we also take plenty of bites from our forks. Both work!

Mexican Polenta Scramble

Ingredients

2 tbs canola oil
1 tube Polenta
1 can Trader Joe’s Cuban Style Black Beans
1 can Adobo Seasoned Fire Roasted Tomatoes*
1/2 tube Trader Joe’s Vegan Chorizo
Daiya Shredded Cheddar Cheese (optional)
Tortilla Chips (optional)

*This isn’t listed on their site yet, but it exists, I swear! (Any kind of tomatoes will do though, of course)

Directions

• Cut polenta into 1/4 in. slices
• Heat 1tbs canola oil in a small skillet on medium high heat, add chorizo and cook (stirring often) for a few minutes
• Heat another tbs of canola in a large saute pan or skillet on medium high heat, add polenta slices and cook for a few minutes on each side
• Add beans, tomatoes and chorizo to large skillet and cook for about 5 min. (stirring often) to heat everything through and reduce some of the moisture from the tomatoes
• Reduce heat to low and sprinkle cheese over the top of the mixture, if using. Cover with lid for 3-4 minutes to melt
• Place 2-3 slices of polenta on each plate and cover with mixture. Add more cheese on top, if desired and serve with chips

Yield: Serves 2-4