Vegan Brisket Nachos

These Nachos... these! They are a must try. I have never been a huge fan of chips or even nachos, and it happened by chance that I had all the ingredients on hand so I figured that I would throw a bowl together. I am a believer now and these will make you a believer after you try them. 

Serves 2-3
Prep & Cook Time 25-30 minutes
1c Vegan Brisket Left Overs (broken into chunks)
3c Corn Tortilla Chips
1c Spicy Pico de Gallo (substitute spicy salsa)
1ea Jalapeno (thin sliced)
2T Cilantro, fresh (chopped)
1c Vegan Cheese (melted w/ 1/3c water)
1/2c Vegan Cheese Shreds(not melted)
1c Pinto Beans (seasoned)
1/2c Vegan Sour Cream
1/2c Green Chile Salsa Verde
1/2 Avocado
Sea Salt tt 


-Chef's Knife

-Cutting Board

-Kitchen Towel

-Small pan 

-Cooking Spoon/Spatula


-Small Bowl

-Serving Dish

Add avocado, sour cream, and salsa verde to a high speed blender attachment. Blend until smooth. Set aside.

In small pot be sure to reheat your vegan brisket as well as your pinto beans and melted cheese separately.

In a large serving dish arrange your first layer of chips at the bottom. Top with vegan cheeses shreds followed by half of your hot pinto beans and reheated brisket. Add half of your spicy pico de gallo and top with remaining chips. Layer the remaining ingredients on top of the chips, saving the jalapenos, cilantro and the avocado green chili sour cream for last. Drizzle your melted cheese over brisket*, beans, and chips. Top with remaining pico de gallo, sour cream, jalapenos and cilantro. Serve.

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