My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!

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“Nacho Average Fiesta Dip” Ingredients:

• 7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
• 7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
• 8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
• 1 tablespoon lemon juice (or lime)
• 1 teaspoon ground ginger
• 1 teaspoon onion powder (or 1 tablespoon fresh)
• 1 teaspoon garlic powder (or minced fresh)
• 1 teaspoon ground peppercorns
• 1 teaspoon sea salt (or salt substitute)
• 2 teaspoons dried cilantro (or 1 tablespoon fresh)
• chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

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Spicy Nachos Compuesto Ingredients:

• diced green onion
• diced tomatoes
• fresh cilantro
• sliced black olives
• shredded lettuce
• chips (try corn-free bean and rice chips like these Beanitos)
• prepared “Nacho Average Fiesta Dip”
• optional: vegan yogurt or sour cream
• optional: guacamole (try my spicy recipe that’s red pepper free here)

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“Nacho Average Fiesta Dip” Instructions:

Gather all your ingredients and mix them together.

Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

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Spicy Nachos Compuesto Instructions:

Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

¡Yo quiero spicy nachos!

Faithfully Yours,

Leigh

P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!