Jicama Nachos

Ingredients Check off as you gather

• 2 medium jicama, peeled
• 1/4 cup fresh lime juice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 cup raw unsalted cashews, soaked for 30 minutes in hot water and drained
• 3 tablespoons BPA-free canned salt-free chopped mild or hot green chiles
• 1/3 cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon white miso paste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 piece (1/4-inch) fresh turmeric, grated, or 1/4 teaspoon ground turmeric
• 1 1/2 cups cooked black beans or 1 (15-ounce) BPA-free can or Tetra Pak salt-free black beans, drained and rinsed
• 2 cups fresh tomato salsa or your favorite salt-free salsa
• 1 ripe avocado, sliced

Instructions Step-by-step

1. Preheat your oven to 400°F (200°C).

2. Slice the peeled jicama into thin chips, about 1/8-inch thick.

3. In a small bowl, combine the lime juice, nutritional yeast, onion powder, garlic powder, and smoked paprika.

4. Toss the jicama chips with the lime juice mixture until evenly coated.

5. Arrange the jicama chips in a single layer on baking sheets lined with parchment paper.

6. Bake for 20 to 25 minutes, or until the chips are lightly golden and crispy, stirring halfway through.

7. While the chips bake, prepare the queso sauce by combining the soaked and drained cashews, green chiles, nutritional yeast, apple cider vinegar, lemon juice, white miso paste, smoked paprika, onion powder, garlic powder, cumin, and fresh turmeric in a food processor.

8. Blend until smooth and creamy, adding water a tablespoon at a time if needed to reach your desired consistency.

9. Warm the black beans in a small saucepan over medium heat.

10. Arrange the crispy jicama chips on a serving platter.

11. Top with the warm black beans, queso sauce, salsa, and avocado slices.

12. Serve immediately and enjoy.

13. Store leftover queso sauce in an airtight container in the refrigerator for up to 5 days or freeze for later use.