Ultimate Nachos

• 2 tbs olive oil or avocado oil
• 1 lb seitan, ground
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 cup water

Nachos:

• homemade tortilla chips or plant-based wonton wrappers
• (2) 15 oz black beans, rinsed and drained (can use pinto beans or refried beans)
• 2 cups grated cheddar cheese, can use Monterey Jack or a mix

Toppings:

• Diced red onion or sliced green onion
• Shredded lettuce
• Diced Tomatoes
• Sliced black olives
• Fresh chopped cilantro leaves
• Diced avocado or Guacamole
• Sour cream
• Jalapeño slices
• Pickled Red Onion
• Salsa

Directions:

1. Preheat the oven to 400 degrees F.
2. To make the taco “meat”: In a medium skillet, heat the oil over medium-high heat. Add the seitan and season with chili powder, cumin, salt, paprika, garlic powder, onion powder, and oregano. Pour in the water and let simmer for approx. 3 minutes or until thickened. Turn off the heat and set aside.
3. On a large-rimmed baking sheet lined with parchment paper or foil, arrange the tortilla chips in a single layer, it’s ok if the chips overlap a little. Top with half of the grated cheese, the cooked meat, and the black beans. Sprinkle the remaining cheese over the top.
4. Place the pan in the oven and bake for 5 to 10 minutes or until the cheese is melted.
5. Remove from the oven and top with your favorite toppings. Serve immediately.