In a large skillet on medium-high heat, heat the oil. When the oil is hot, test with a piece of onion, if it sizzles it’s ready. Add half of the onion, jalapeno, and red pepper and cook for approximately 7 minutes, or until they begin to soften. Add the garlic and cook for 2 minutes. Stir frequently. Add the spices and stir for 1 minute. Add the water and tomato paste and stir until the paste dissolves. Add the beans and stir well. Turn the heat down to a simmer and cook for 7 to 10 minutes, or until the beans are heated through.
In a medium bowl, mix the other half of the onion, tomato, avocado, cilantro, lime juice and salt and pepper and stir until combined. Set aside.
Build the Bowls
In two large serving bowls (pasta size bowls), arrange corn chips in a circle around the edge of the bowl. Put 2 cups of spinach in the center of each bowl. Spoon a layer of beans on top of the spinach, then sprinkle cheese (use as much or as little as you like) over the beans. Add one more layer of beans and cheese and bake for 6 to 8 minutes, or until the cheese melts. Watch them carefully so the chips don’t burn.
Put the hot bowls on a heat safe surface and spoon salsa over the top and garnish with avocado slices, sprigs of cilantro, red pepper slices, and a lime wedge.
The Nutrition Facts are an estimate only.
Loaded Vegan Nacho Bowls
Amount Per Serving
Calories 546Calories from Fat 153
% Daily Value*
Saturated Fat 2g13%
Vitamin A 9910IU198%
Vitamin C 137.2mg166%
* Percent Daily Values are based on a 2000 calorie diet.