Nachos. What are they? How did they come to be? Who invented this awesome dish that can have so many variations? Ignacio Anaya created the famous Nachos back in the early 1940’s out of necessity. Necessity is the mother of invention as was the case for Ignacio. He was working at Victory Club in Piedras Negras, Coahuila, Mexico when some military wives stumbled upon the club and were hungry. There were no cooks around and Ignacio, also known as Nacho, went in the kitchen and made them a dish with the ingredients on hand. He didn’t want to lose business of course. The kitchen was stocked with corn tortillas, cheese and jalapenos. Nacho cut the tortillas into triangles and fried them up and poured shredded cheese and jalapenos on top and called the dish the Nacho Especiales and the famous Nachos were born. This northern border regional dish migrated to Texas and variations were developed. As a proud border Texan, I decided to come up with my own nacho twist. I developed my own version of Vegan Nachos that are so good you will want seconds. Gracias Ignacio Anaya for inventing Nachos you have made the food world a better place.
Buen Provecho!
Vegan Nachos
Printable Version
Yield: Serves 4-6 Total Time: 30-45 minutes
Ingredients:
-Vegan Nacho Cheese
-Corn & Quinoa Chips
-Organic Chili Beans
-Sliced Pickled Jalapenos
-Green Onions
-4 Tomatoes
-2 Avocados
-2 Teaspoons of Kosher Salt
-2 Teaspoons of Chipotle Powder
-1 Teaspoon of Cayenne Pepper
-2 Teaspoons of Cumin Powder
-2 Teaspoons of Onion Powder
-2 Teaspoons Garlic Powder
-2 Teaspoons of Coriander Powder
-2 Teaspoons of Chili Powder
Equipment Needed:
-Blender
-Cutting Board
-Knife
-Juicer
-Measuring Spoon
-Large Glass Bowl/Glass Jar for Storing
-Boiling Pot
-Sauté Pan
-Can Opener
-Colander
Prep:
– Rinse the tomatoes and green onions
– Get a cutting board and knife
– Dice the tomatoes into small quarters and set aside
– Dice the green onions and set aside
– Slice the avocados in half, remove the pit, then slice the avocado into small cubes
and set aside
Directions:
– Get a boiling pan and heat the vegan nacho cheese until warm
– Get a can opener and open a can of organic chili beans and pour into a colander and
rinse under cool water
– Get a sauté pan and pour rinsed organic chili beans into the sauté pan
– Pour all spices into the sauté pan and stir until beans and spices are well mixed
and warm
– Get a serving dish and pour some corn and quinoa chips
– Pour the vegan nacho cheese on top of the corn and quinoa chips
– Pour the seasoned chili beans on top of the vegan cheese
– Sprinkle some diced tomatoes, green onions, cubed avocados and pickled
jalapenos on top of the vegan cheese and chili beans
*****Adjust the spices to your liking. *****