Black Bean Mole Nachos

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Food With My Dude is back!! On Episode 3 we’re sharing how to make Black Bean Mole Nachos! These are seriously so good!! Enjoy!

Black Bean Mole Nachos

Food With My Dude Episode 3
Print Recipe

Ingredients

How To Make Cashew Nacho Cheese Sauce

  • 1/2 cup raw unsalted cashews soaked overnight
  • 1/2 cup filtered water
  • 2 tablespoons tahini
  • 1 garlic clove
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

How To Make Black Bean Mole Dip

  • 1 can 15-ounces black beans (drained)
  • 2 tablespoons natural peanut butter
  • 1 tablespoon cocoa powder
  • 1/2 cup fire roasted tomatoes
  • 1 can 4-ounce green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt

Additional Nacho Ingredients

  • 2 medium zucchini
  • 1 sweet orange bell pepper
  • 1 cup cherry tomatoes
  • Organic corn tortilla chips

Instructions

To Make Cashew Cream Sauce

  • Soak cashews in water overnight, drain and rinse well. Place soaked cashews with all additional sauce ingredients into a blender and blend until creamy.

To Make Mole Sauce

  • Add all mole sauce ingredients into a blender and blend until smooth.
  • Then, heat on the stovetop (you may want to wait and complete this step once veggies are roasted).

Roast Veggies

  • Next, Preheat the oven to 425 degrees. Dice zucchini and bell pepper, place on a baking sheet with coconut oil and sea salt and roast for 20 - 30 minutes.

Assemble Nachos

  • Layer nachos with mole dip, organic corn tortilla chips, roasted veggies, cashew nacho cream sauce, fresh tomatoes and repeat for a second layer. Enjoy!
Servings: 4

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