No Evil Foods

Ingredients

Nacho Cheese Sauce (via MinimalistBaker)

• 3/4 – 1 cup hot water
• 1 cup raw cashews
• 1 clove garlic, chopped
• 2 Tbsp nutritional yeast
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt, plus more to taste
• 1 Chipotle Pepper in adobo sauce

 

For the Bowl:

• 1 package El Capitán Chorizo
• 1 15-oz can black beans, drained and rinsed
• 2 10-oz cans of Ro-Tel diced tomatoes with green chilies, drained
• 3 tbsp fresh cilantro, plus more for garnish
• 4 scallions, sliced thin
• 1 avocado
• 1 jalapeño or serrano pepper, minced
• Tortilla chips

The How-To

1. Add all of the nacho cheese ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until smooth. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
2. Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder for heat, or garlic for zing. It should be quite flavorful, so don’t be shy.
3. In a deep skillet, prepare chorizo according to package directions. Remove 1/4-1/2 cup of cooked chorizo and set aside for garnish.
4. Add cheese sauce to skillet with chorizo. Add black beans (reserve 2 tbsp for garnish)
5. Add diced tomatoes, cilantro, scallions, minced hot pepper and stir until combined.
6. Garnish with reserved chorizo, black beans, cilantro, scallions, and avocado. Serve with tortilla chips.