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Course Appetizer
Cuisine Mexican
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4
Author Sara

Ingredients

  • 2- 6 ounce bags Sprouts Brand original plantain chips
  • ½ pound Sprouts Brand organic chicken breast cooked and shredded
  • ⅓ cup Sprouts Brand frozen organic corn thawed
  • 1 can- 2.25 oz. can Sprouts Brand sliced black olives drained
  • 1 cup Sprouts Brand organic canned black beans drained and rinsed
  • Enchilada Sauce
  • 2 cups strained tomatoes or tomato sauce
  • 1 teaspoon Sprouts Brand organic cumin
  • ½ teaspoon Sprouts Brand organic cayenne pepper
  • ¼ teaspoon Sprouts Brand organic cinnamon
  • Cashew Cheese Sauce
  • 1 cup raw cashews soak in warm water for 1 hour, then drain and rinse before using to soften the nuts
  • 2 Tablespoons nutritional yeast
  • ¼ teaspoon salt
  • ¼ teaspoon Sprouts Brand organic cumin
  • 1 teaspoon Sprouts Brand organic chili powder
  • ½ cup warm water
  • 1 avocado diced
  • 1 cup fresh cilantro chopped

Instructions

  1. Warm the enchilada sauce ingredients in a small saucepan on the stove over low heat.
  2. Add the cashew cheese sauce ingredients to a blender and blend until smooth and creamy.
  3. On a sheet pan spread the plantain chips evenly out in one layer.
  4. Mix the shredded chicken with 1 cup of the enchilada sauce to coat.
  5. Spread the chicken evenly over the plantain chips.
  6. Spread the corn, black olives, and black beans evenly over the top of the chicken,
  7. Warm the pan of nachos under the oven broiler as desired.
  8. Drizzle the pan of nachos with the reserved enchilada sauce and then cashew cheese sauce.
  9. Top with cubed avocado and garnish with chopped cilantro.
  10. Serve immediately.