Sweet Potato & Black Bean Tacos with Vegan Queso

Chop one small sweet potato into 1/2" cubes.  In a skillet coated with olive oil, saute cubes, 1 minced garlic clove, & 1/2 teaspoon cumin for 15 minutes.  Add 1/2 cup canned black beans, rinsed and drained, cook 5 minutes more. Fill 4 warm corn tortillas (can use flour, corn works better) with bean and potato mixture, 1 tablespoon Nacho Mom's Ultimate Vegan Queso or 1 tablespoon Nacho Mom's Fire Roasted Queso  & any of these  optional toppings: salsa, cilantro, vegan sour cream, vegan cheesy shreds.

Click here to learn more about Nacho Mom's Vegan Quesos and find out where to nab 'em!

vegan chili cheese fries: We made decadence low calorie. Booyah!

What you'll need:
fries...homemade or purchased, your call
vegan bean chili
Nacho Mom's Ultimate Vegan Queso or Nacho Mom's Fire Roasted Queso
optional: vegan sour cream, jalapenos, chopped tomatoes, onions

Prepare your fries however the recipe or directions dictate.  Meanwhile, heat ya up some chili...and queso...(not mixed together) stovetop or in the microwave. The amounts of all ingredients are totally your preferance, to taste. When fries are done and steaming hot, pout on some chili, some queso, and if desired, any other fixin's.

We are told it cures a hangover but of course we at Nacho Mom's wouldn't know. :-) LOL

by the way, I think @thefilth on twitter for reminding me of this awesome way to eat our queso.

The way to get lucky in 2011 Blackeyed Pea Con Queso

Those of us brought up in the South are used to seeing lots of black eyed peas in grocery carts (psst If you live up North you may call that a buggy or a carriage.) Why? They bring ya luck when ya eat em on New Year's y'all! (The black eyed peas...not the grocery cart. Eating that would be far from lucky.)  Heck, I still shed tears of joy on my own luck this year though I would never have guessed it during the horrid start to my year...But I digress...

So I think they work, but it may take awhile. Be patient.

So here's a recipe that I can't take credit for. If you are familiar with GoMaxGo vegan candy bars then you, in my opinion, have good taste. If not, you need to be. And the fine folks at GoMaxGo share the bean tradition & came up with a Nacho Mom's way of eatin' em this year that I had to share!

half to one can black eyed peas, (to taste) rinshed and drained
1 jar Nacho Mom's Ultimate Vegan Queso or Fire Roasted Queso

MIX.
HEAT.
EAT.
GET LUCKY.
Alternative: Use Nacho Mom's as a sauce over beans but the bean con queso is tasty, you may regret it if you miss this one.

Click here to find Nacho Mom's vegan queso

Nacho Mom's Superbowl Vegan Cowboy Nachos

• 1 can (15 oz each) Meat-Free Bean Chili, or homemade
• 1/2 cup  canned beans such as Ranch Style or Black Bean
• 1 bag (10 oz each) tortilla chips
• 1-1/2 cups Nacho Mom's Ultimate Vegan Queso or Nacho Mom's Fire Roasted Queso, heated
• Fresh tomatoes, avocados, pico del gallo, Guacamole, vegan sour cream, sliced black olives or sliced green onions, shredded lettuce all optional

Heat chili and heat beans...microwave or in a pot. Meanwhile, spread chips on a baking sheet or large baking pan and crisp VERY briefly under broiler or in oven...keep an eye on 'em, they don't take but a minute.

Top chips with chili then the extra beans, spread vegan queso over bean topping, and then top with whatever optional toppings you wish...

Enjoy!

Directions

click here for more information on our vegan, fat-free, 10 calorie queso and fire roasted gluten-free quesos

Cheesy gooey HEALTHY Vegan Philly Cheesesteak with Nacho Mom's Vegan Queso

I took some pics with my iphone again since that's about all the fanciness I have time for, but I'll upload em later...I'm in a rush for the impending holiday celebratory gathering but I thought, considering I ate this yesterday, I'll leave it with you prior to my break because doing so is like a gift...LOL...it's so dang good.

There are no measurements needed, you can't mess it up...just use more onions and bell peppers than you think you'll need since they shrink down so much in cooking.

Put or spray some olive oil in a deep saute pan and throw in some thinly sliced green bell peppers and onions...cook on medium heat until they are totally sauteed, soft, golden, cooked down and perfectly ready to eat. Remove from pan.

You will probably need to add more oil to your pan now...throw in chopped up Portobello mushrooms. Around 2" slices, 1" slices, smaller...whatever...Tip: Mushrooms should be cleaned by rubbing with a wet (damp)  towel or mushroom brush first, by the way...don't hold them under the water.  Mushrooms are like a sponge and all that water will go into your dish and make it watery and fairly tasteless.

Cook these for a few minutes then throw in some barbecue sauce. We use homemade that kinda is like a Heinz 57 style but it's totally up to you. I just put in enough to coat the mushrooms all over---you don't want it soupy, just flavored.  Cook until they lose the firmness and all mushrooms are well coated.


Then the fun part...

layer a bun (or we use thick homemade bread slices) with your mushrooms, the sauteed onions and bell peppers, top it with Nacho Mom's Queso (either Ultimate Vegan Queso or Fire Roasted Queso if you want some kick) and ketchup.  I know not everyone puts ketchup on Philly "cheese" steaks but I swear it's not the same if you don't.  Just my opinion though...your choice...you could use vegan mayo, barbecue sauce, nothing...

dive in. With napkins nearby.

and Happy Thanksgiving, y'all.
As for us, it won't be a fowl Thanksgiving....but we sure have some  wicked casseroles ready, many with vegan queso...yellow squash is a great compliment to it.

Where to find Nacho Mom's Vegan Quesos? Click here.

Vegan Cheesy Enchiladas--Your way

This is so easy that you can make varied enchiladas nightly.
You need a jar of Nacho Mom's Vegan Queso and whatever fixin's you want...and enchilada sauce, whether canned or homemade.  For this pic, I stuffed my enchiladas with Nacho Mom's Vegan Queso ( I used our new Fire Roasted Vegan Queso on this one), chili beans, mushrooms and zucchini. My topping was green chiles (Because lord knows I have enough of those in Le Queso Factory) , enchilada sauce & vegan sour cream. You can also use things like refried beans, vegan crumbles, fake chikn...whatevahs.

To make your enchiladas, you'll need corn tortillas. I prefer white corn. The typical method is to soften them so that you can roll them by dipping them in hot oil. However, I like mine healthy so I just microwave a few at a time (so they don't cool off) until soft.  While warm, fill well with your ingredients...they'll shrink down while cooking so stuff em well...roll and place seam side down in square baking dish (I spray with oil first)  Repeat with as many as you can cram in the pan...

Then pour your enchilada sauce over. Pour liberally as they'll soak up some sauce.

I cook in a 350 degree oven til hot and bubbly...I cook it with foil loosely over the top to prevent drying; I don't time it since I just wing it every time with different fillings...

Good served with a side of beans, rice, even avocado if you wish, guac, vegan sour cream, green chiles...whatever tickles your tastebuds.

Good reheated too...So if you want to stuff em with all different things and enjoy all week, well, you have our blessing.

Vegan Southwest Shells & "Cheese"

Obviously another photo I took on my iPhone.  Well, you get the idea, although it's not nearly as pretty...

Busy day and want something quick and easy? This is...and you can use it as a base and make variations to your heart's content by adding whatever veggies you want, etc.

Here's how easy:
1.Boil shells or macaroni til done. Drain.
2. While still hot, Stir in Nacho Mom's Ultimate Vegan Queso til your cheesiness level is satisfactory--it will melt perfectly all over your pasta, just like real cheese.
3. Leave it at that or you can add in:
   BLACK BEANS--complements the cheesy spicy taste well and adds protein
   and/or a bit of ROTEL or regular DICED TOMATOES for more tomato taste

or whatever else you wish...and dig in!

This is still great reheated so pack up leftovers for lunch. It's also perfect for kids and non-vegans...you seriously can't tell there is no cheese and it's super creamy and yummy.

Want it really spicy? Drop in a few jalapenos, you dare devil you.

Click here to learn more about Nacho Mom's Ultimate Vegan Queso and find it