Colorado Nachos

• tortilla chips
• 2 1/4 cups cashew queso or Smoky Tangy Cream
• 1 15-oz can black beans, drained & rinsed
• 2 tbs olive oil
• 8 ounces ground seitan*
• 1 tbs taco seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle powder

Toppings:

• chipotle sour cream
• pickled red onions
• sliced jalapeno
• simple guacamole
• finely chopped red cabbage
• 1/2 cup fresh tomato salsa

Directions:

1. Make the tortilla chips and cashew queso as directed (both can be made in advance).
2. Preheat the oven to 425 degrees F.
3. Pile the chips into a 9×13″ baking dish.
4. Add the black beans and bake for 10-15 minutes, until the beans are warmed through.
5. Meanwhile, in a skillet, heat the olive oil over medium heat.
6. Add the seitan, taco seasoning, smoked paprika, and chipotle powder and cook for approx. 5 minutes, until heated through.
7. Add water, if mixture seems dry, and season with salt.
8. Remove from heat.
9. Heat the cashew queso, if made in advance and stored in the fridge.
10. Remove the baking dish from the oven and add the cashew queso.
11. Sprinkle the seitan over the dish.
12. Top the nachos with the guacamole and any other additional toppings.
13. Serve immediately.

*If you can’t find ground seitan, buy the cubed or sliced seitan and pulse it in a food processor until ground.