Mexi-fun Vegan Nachos

Quick and easy munchies when you want to spend time with

 your guests, not stuck in the kitchen all evening.

Ingredients:

1, 10-15 oz. bag thick blue corn chips

1/2 onion, chopped

1, 15 oz. can pinto beans, rinsed and drained

1, 15 oz. can black beans, same

1, 12 oz. pkg. Yves meatless ground

7-8 drops any chili sauce

1/2 tsp. menudo spices

1 pkg. Tofutti American cheese slices, stacked and "slivered"

Salsa, guacamole, and Tofutti vegan sour cream

Sauté onions 'til translucent. Add meatless ground, spices, chili sauce. When "browned," add beans. Cover, heat slowly for approx 10 min. stirring often. Spread chips on cookie sheet and cover w/cheese slivers. Bake at 350 until a bit melty. Put in broiler for a couple more minutes to get really melty. Top with bean mixture. Add dollops of guac, salsa, and vegan sour cream. Mucho yummy!

Cat McIntire: Rabbit health and care educator, behaviorist, author, personal servant to my rabbits. Email: veganbunnymom@yahoo.com.