Hella Spicy Vegan Nachos

I had a craving for nachos. I have no idea why, but it hit me really hard. The thing is, I don't eat nachos. I don’t eat nachos because I don't eat cheese. I’m lactose intolerant. When my friends want pizza, I am not the one they call. I have had moments when I was a teenager, or in college, where I would ignore my body's needs and just eat dairy anyways (especially ice cream).  But I am too old for that now, and don't want to feel sick and in pain if I don't have to. I'm better at listening to my body now; I'm better at eating what my body is asking for, what feels good and trusting my body’s needs. 

So when I feel a deep craving like this one, I listen to it. 

Note: For me cooking is creative and intuitive, I feel what I want and I try to make that vision come to life.  

This is a rough recipe, please feel free to add and subtract and have fun with it. It’s just nachos!

Vegan Nachos:

Pre-heat oven to 400

On a large baking sheet, put a piece of baking parchment paper.

Layer (do 2-3 layers)

Sesame Blues Corn Chips (or other organic corn/tortilla chips)

Pinto or Kidney beans (in a pot, saute 1 chopped red or yellow onion until soft, add 1 can of org beans, a good pinch of sea salt, and hot sauce of your choice. Cook on medium low heat, uncovered, stirring occasionally for aprox 10-15min)

Pickled tri-color jalapenos 

Sliced scallions

Halved cherry or sungold tomatoes

Bake at 400 degrees for 5-10min

Remove from oven and top with chopped cilantro, more scallions, Maldon sea salt, hot sauce, and avocado.

Serve with lime wedges.

PS. I ate this right off the baking sheet.