Tempeh Nachos

 

Serves: 4

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 1 (8-ounce) package Original Tempeh, crumbled into small pieces

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon water

  • 1 cup canned black beans, drained and rinsed

  • 1 cup corn kernels, thawed, if frozen

  • 8 ounces tortilla chips

  • 2 cups shredded Mexican-blend cheese or dairy-free cheese

  • 1/2 cup salsa, store-bought or homemade

  • 1 avocado, halved, pitted, peeled and diced

  • 1 jalapeño, thinly sliced

  • 1/2 cup dairy-free Greek yogurt or sour cream

  • 1/4 cup chopped fresh cilantro

Preparation:

  1. Preheat oven to 400°F. Heat oil in a large skillet over medium heat.

  2. Add crumbled tempeh, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper, and cook, stirring occasionally, until tempeh is browned and crisp, about 5 to 7 minutes. Stir in water, black beans and corn, and cook for 1 minute, until mixture is evenly sauced.

  3. Arrange tortilla chips on a large rimmed baking sheet or oven-safe platter. Sprinkle evenly with tempeh mixture and cheese.

  4. Stir in Parmesan cheese and crushed red pepper flakes, if using. Add spinach, and cook until wilted, about 1 minute.

  5. Bake until cheese is melted, about 6 to 8 minutes. Top nachos with salsa, avocado, jalapeños. Garnish with yogurt and cilantro, and serve immediately.