Kidney Bean Nachos with Bell Pepper Chips! (vegan)

Name: Kidney Bean Nachos with Bell Pepper Chips! (vegan) Recipe
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: For the fresh salsa:; -1 whole ripe tomato; -a handful of fresh cilantro; -1/4 of a red onion; -1-2 cloves of garlic; -1 Tbsp of Bragg's Raw Apple Cider Vinegar; -The juice of one lime wedge; For the unfried beans:; -2 cups or one can of kidney beans; -1/2 cup of water; -1 Tbsp of Nutritional Yeast; -Spices to taste (I added a dash of cayenne cumin and a pinch of sea salt); For the almost-guacamole topping:; -1/2 of a large avocado; -The juice of one lime wedge

Minutes to Prepare: 120
Minutes to Cook: 15

Number of Servings: 4

Ingredients

For the fresh salsa:-1 whole ripe tomato-a handful of fresh cilantro-1/4 of a red onion-1-2 cloves of garlic-1 Tbsp of Bragg's Raw Apple Cider Vinegar-The juice of one lime wedgeFor the "unfried" beans:-2 cups or one can of kidney beans-1/2 cup of water-1 Tbsp of Nutritional Yeast-Spices to taste (I added a dash of cayenne, cumin and a pinch of sea salt)For the almost-guacamole topping:-1/2 of a large avocado-The juice of one lime wedge

Directions

Take all Salsa ingredients and pulse in a blender or finely chop. Add vinegar and lime juice and let sit in a bowl for two hours or more to really let the juices settle. Can be be eaten as is if pinched for time.

Cook kidney beans in a small sauce pot with water Bring water to boil and add salt or spices if using. Cover pan and bring down to medium heat and let sit for 5-7 minutes. Mash or blend beans and add nutritional yeast.

Slice bell peppers into long pieces like tortilla chips. Arrange in a circle on plate and top with 1/2 cup of the bean mash. Add as much of the fresh salsa as you want and top with a spoonful of the almost-guacamole and serve!

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user NERDINPINK.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving