Jicama Nachos
Who doesn’t love nachos? If you use jicama chips instead of greasy, salty tortilla chips, your heart will be as happy as your palate. Leftover queso sauce can be used to top cooked vegetable and whole grain dishes, and it also freezes well, so consider doubling up when making that component, so you have some on hand for another delicious meal. If you’re not a fan of jicama, you can bake sliced potatoes instead. Alternatively, raw veggies, such as sliced bell peppers, carrots, or cucumbers, can also be used to scoop up the tasting toppings.
Servings 4
Daily Dozen 
Ingredients
Jicama Chips:
- 2 medium jicama, peeled
- 1⁄4 cup fresh lime juice
- 1 tablespoon nutritional yeast
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon smoked paprika
Queso:
- 3⁄4 cup raw unsalted cashews, soaked for 30 minutes in hot water and then drained
- 3 tablespoons BPA-free canned salt-free chopped mild or hot green chiles
- 1⁄3 cup nutritional yeast
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon white miso paste
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1 (1⁄4-inch) piece fresh turmeric, grated, or 1⁄4 teaspoon ground
Nachos:
- 1 1⁄2 cups cooked* or 1 (15-ounce) BPA- free can or Tetra Pak salt-free black beans, drained and rinsed
- 2 cups Fresh Tomato Salsa or your favorite salt-free salsa, drained
- 1 ripe Hass avocado, peeled, pitted, and diced
- 3 tablespoons chopped scallion
- 2 tablespoons minced jalapeño peppers (optional)
- 1⁄3 cup chopped fresh cilantro
Instructions
For the Jicama Chips:
- Preheat the oven to 400F. Line two large, rimmed baking pans with silicone mats or parchment paper.
- Use a mandoline or sharp knife to slice the jicama into thin, chip-size slices. Place the jicama slices in a bowl. Add the lime juice and toss gently to coat. Sprinkle with the nutritional yeast, onion powder, garlic powder, and smoked paprika and toss gently to coat once again.
- Arrange the seasoned jicama slices in a single layer on the baking sheets. Bake for 20 minutes, then remove from the oven and turn over the jicama slices. Return the pan to the oven and bake for another 20 minutes, or until the edges are golden brown.
For the Queso:
- While the jicama slices are baking, combine all of the queso ingredients plus 1⁄2 cup of water in a high-powered blender. Process until smooth, scraping down the sides as needed.
- Transfer to a saucepan and heat gently over medium-low heat, stirring, for a min- ute or so. Taste and adjust the seasonings, if needed. Add a little more water if the queso is too thick. Keep warm.
For the Nachos:
- Warm the black beans on the stovetop or in a microwave until just hot. Set aside.
- Evenly divide the jicama chips among four dinner plates and spread them out. Spoon about 2⁄3 cup of black beans onto the center of each plate and top with 1⁄2 cup of fresh salsa.
- Drizzle each serving with warm queso, as desired. Top with avocado, scallions, jalapeños (if using), and cilantro. Serve immediately.
Notes
For a quick and easy salsa, see our Simple Salsa recipe.
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