• Parents required (oven use; cutting veggies and can opener use, optional)
  • Vegetarian
  • Vegan

Utensils:

  • Large pie dish
  • Knife (optional)

Simple Ingredients:

  • 18 Tortilla Chips (You can count them if you like but I just tossed a couple small handfuls of Tostitos Crispy Rounds on the dish. Also try Mission Foods brand, which has two tortilla chip varieties on PETA’s Accidentally Vegan list.)
  • 1/2 cup shredded cheddar cheese (Vegetarians can look for cheeses that are animal-rennet free or use vegan varieties like Daiya. I cut from a block of Vegan Gourmet.)
  • 2 tablespoons mild taco sauce (I preferred something chunkier and used a small can of diced tomatoes; fresh tomatoes are great too. Use just the taco sauce, just the tomatoes, or both!)

For a fun and healthy variation, make the nachos as much of a rainbow as you’d like.

Optional:

  • Fresh sliced avocado (Parents required)
  • Chopped red, orange, yellow bell peppers (Parents required)
  • Diced onions (Parents required)
  • Ground soy crumbles, like Boca‘s.

  1. Preheat the oven to 400 degrees.
  2. Spread out the chips.
  3. Drizzle on the taco sauce (or tomatoes).
  4. Add any optional ingredients.
  5. Sprinkle on the cheese.
  6. Place the pie dish in the oven. Heat for 5 minutes or until the cheese is melted.
  7. Remove from the oven and wait a minute or so to cool. (Don’t want to burn your tongue.)

ENJOY!

NOTES:

  • After a parent slices the avocado longways, all the way around, children can assist by: twisting the two sides apart and using a spoon to scoop out the pit, then to scoop the flesh from the skin.