- Parents required (oven use; cutting veggies and can opener use, optional)
- Large pie dish
- Knife (optional)
- 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.
- Fresh sliced avocado (Parents required)
- Chopped red, orange, yellow bell peppers (Parents required)
- Diced onions (Parents required)
- Ground soy crumbles, like Boca‘s.
- Preheat the oven to 400 degrees.
- Spread out the chips.
- Drizzle on the taco sauce (or tomatoes).
- Add any optional ingredients.
- Sprinkle on the cheese.
- Place the pie dish in the oven. Heat for 5 minutes or until the cheese is melted.
- Remove from the oven and wait a minute or so to cool. (Don’t want to burn your tongue.)
- 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.