Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups easy refried beans or 1 can (15oz) refried beans* 1 cup pico de gallo 1 cup fresh corn salsa 1 cup red cabbage, shredded 2 avocados, diced or sliced 1/2 – 1 cup vegan cheese 4 cups tortilla chips Garnish lime wedges cilantro, chopped vegan sour cream, optional

Preparation

• Instructions Cook the beans. If making them from scratch they can easily be made ahead of time and then warmed up on the stove before assembling your nacho bowls. Using canned refried beans, see notes. Prep the salsa. Make the Pico de Gallo and corn salsa. Again, both of these can be made in advance, up to 1 – 2 days. Prep the remaining produce. Shred the cabbage cabbage and slice the avocado. Assemble the nacho bowls. To assemble the bowls, arrange the 1/2 cup refried beans, 1/4 pico de gallo, 1/4 corn salsa, small handful of red cabbage, and 1/2 avocado in a serving bowl, top with cheese and place 1 cup of chips on one side of the bowl. If you prefer to heat in the oven: Preheat oven to 375 degrees F. Add the serving to refried beans to individual bowls, top with cheese and add a handful of chips on the side. Place in oven and bake for 5 – 8 minutes. Remove from oven, add the salsa, red cabbage and avocado, along with the other garnishing and enjoy! Makes about 3 – 4 nacho bowls.