Name: Nachos with Vegan Queso and Black Beans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 large white onion, finely chopped; 1 large clove garlic, minced; 1/2 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 15.5-ounce can black beans, drained and rinsed; 1 tablespoon fresh lime juice, plus wedges for serving; 1/4 cup finely chopped fresh cilantro, plus more for topping; 1 10-ounce bag tortilla chips; 1 10-ounce can diced tomatoes and green chiles; 2 7-ounce bags shredded vegan cheese; 3/4 teaspoon chili powder; Shredded lettuce, pico de gallo, guacamole, sliced black olives, pickled jalapeños and chopped onion, for topping

Directions

Preheat the oven to 300˚ F. Heat the vegetable oil in a large skillet over medium-high heat. Add the white onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cumin, season with salt and pepper and cook until the garlic is fragrant, about 1 minute.
Add the black beans and 1 cup water to the skillet. Bring to a simmer, then reduce the heat to medium low and continue to cook until the liquid is almost gone but the beans are not dry, about 4 minutes. Remove from the heat and stir in the lime juice and cilantro.
Spread the tortilla chips on a small rimmed baking sheet; place in the oven to warm. Combine the canned tomatoes, cheese, chili powder and 1/2 cup water in a medium saucepan; cook over medium heat, stirring occasionally, until the cheese melts and the queso is warm, about 8 minutes. Add more water, 1 tablespoon at a time, to reach the desired consistency.
Spoon the beans and queso over the chips. Top with lettuce, pico de gallo, guacamole, olives, pickled jalapeños, onion and cilantro. Serve with lime wedges.