Roasted Vegetable Nacho Bowls
with Refried Beans & Cashew Queso
- 1 sweet potato
- 2 serrano peppers
- 1 head baby romaine lettuce
- 13.4 oz pinto beans
- 1 tsp cumin seeds
- 4 corn tortillas
- ¼ cup cashew butter
- 3 tbsp nutritional yeast
- ½ tsp ground turmeric
- 1 tsp smoked paprika
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- 2 small saucepans
- 2 baking sheets
Preheat the oven to 425°F. Dice the sweet potato(es). Trim, deseed, and chop the serrano peppers. Thinly slice the baby romaine lettuce. Drain and rinse the pinto beans.
Place diced sweet potato and chopped serrano pepper on a baking sheet and toss with 2 tsp (4 tsp) olive oil, cumin seeds, and a pinch of salt and pepper. Roast until sweet potatoes are tender and serrano peppers are charred, 18 to 20 minutes.
Cut corn tortillas into quarters and add to a baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil and a pinch of salt, and bake until crispy, 5 to 7 minutes.
Add pinto beans, ½ cup (1 cup) water, ¼ tsp (½ tsp) salt, and a pinch of pepper to a small saucepan over medium heat. Cook until hot, 4 to 5 minutes, and mash some of the beans with a fork.
Add cashew butter, nutritional yeast, ground turmeric, smoked paprika, 1 tsp (2 tsp) salt, and 1 cup (2 cups) cold water, to a separate small saucepan over medium heat, and whisk to combine. Bring sauce to a simmer and cook until thickened, about 1 minute.
Divide the crispy tortillas between bowls and top with cumin roasted vegetables, refried beans, and shredded baby romaine lettuce. Drizzle with cashew queso. Bon appétit!