Vegan Backcountry Nachos

These backcountry nachos are such a fun lunch to have on the trail, especially during a summer holiday. This dish super easy to whip together, and it’s very filling with all of the beans and avocados. I sometimes eat this with a spoon to make sure I’m getting bites of everything all at once. If you are feeling a little extra you can also top it with some

Ingredients (serves 4):

• 1 bag tortilla chips (we love Siete Grain Free Chips)

• 1 jar salsa

• 1 jalapeño, sliced

• 1 bag of shredded vegan cheese

• 2 cans black refried beans

Ingredients for quick guacamole

• 2 avocados

• 3 T dried cilantro

• Juice from 1 lime

• 2 cloves garlic, finely minced

Method:

Add the beans to a sauce pan and heat over medium heat. As it starts to warm, add the vegan cheese so that it melts in the beans. Reserve some of the shredded cheese to top the nachos at the end.

Meanwhile, make the quick guacamole by smashing the avocados, and adding the cilantro, garlic and lime juice.

To serve, add chips to the bottom layer of 4 bowls. Add the gooey bean and cheese dip. Next layer on the guacamole, followed by the salsa. Top with extra cheese you if you have some remaining and a few slices of jalapeño for an extra kick.