Kidney Bean Nachos with Bell Pepper Chips! (vegan)

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

This makes a great healthy dish for parties!

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.