116 ozpackage of plant-based ground beefsuch as Simple Truth Emerge plant-based grind
1tspsmoked paprika
112 - 16 ozbag of tortilla chips
115 oz cankidney beansdrained and rinsed; or 1 1/2 cups cooked kidney beans
1-2ripe avocadospitted and diced
1/2cupsalsaplus more to taste
1/4cupvegan sour creamsuch as Simple Truth vegan sour cream; plus more to taste
1jalapeño peppersliced; remove the seeds for less spice
1/2cupchopped cilantro
1limehalved
saltto taste
Instructions
Warm the olive oil in a large skillet over medium-high heat.
Add the onions to the skillet and sauté until translucent, or for about 3 minutes.
Add the cumin seeds to the onion and cook for another 1 minute.
Add the plant-based ground meat to the skillet. Cook for 1-2 minutes, stirring frequently to crumble the meat.
Season the vegan ground beef with smoked paprika and cook for about 6 minutes, stirring occasionally or until it is darker in color and firm. It might still look slightly red, especially from the paprika, but it will continue to darken as it cools.
Spread the tortilla chips in a baking dish or on a serving platter. Top the chips with vegan ground meat, kidney beans, avocado, salsa, sour cream, jalapeño, and cilantro.
Squeeze half of the lime over the nachos and season with salt to taste. Garnish the nachos with slices of the other half of the lime and serve hot.