- 6
- 20 mins
- 40 mins
Ingredients
- Vegan Cheese
- 1/2 cup yellow onion, chopped into large chunks
- 12 ounces butternut squash, peeled and chopped into large chunks
- 1 garlic clove
- 2 tablespoons olive oil
- kosher salt
- 15 ounce bag of corn tortilla chips
- 1 cup canned black beans, rinsed and drained
- 1 cup pinto beans, rinsed and drained
- 2 ears, of fresh corn kernels
- 1/4 cup finely diced red onion
- 1 jalapeno, thinly sliced
- 3 roma tomatoes, seeded and diced
- 1/2 cup chopped cilantro leaves
- 1 large avocado, diced
- Salsa and lime wedges for serving
Preparation
Step 1
In a saucepan bring a few inches of salted water to a boil. Add the onion and squash to the boiling water and bring to a boil. Put a lid on the saucepan and simmer on low heat for another 10 minutes until the squash is very tender. Reserve ¼ cup of the hot water and drain the rest, adding the squash and onions to the jar of a blender. Puree on high with a clove of garlic. Add the water as needed to help the pureeing along. While the blender is running, add the olive oil in a stream and continue to puree on high until you have a very smooth bright yellow loose puree. Season to taste with kosher salt.
Preheat the oven to broil.
Spread the bag of tortilla chips on a bare sheetpan. Broil them for 1-2 minutes, just until the chips are hot and getting lightly golden brown.
Immediately remove them and transfer them to a serving platter (or maybe leave on the sheetpan!) and drizzle with the “vegan cheese.” Sprinkle the beans over the sauce along with the corn kernels, tomatoes, jalapenos and red onion. Add the cilantro and the chunks of avocado and serve right away with salsa and lime wedges