Black Bean Mole Nachos
Food With My Dude is back!! On Episode 3 we’re sharing how to make Black Bean Mole Nachos! These are seriously so good!! Enjoy!

Black Bean Mole Nachos
Food With My Dude Episode 3
Print Recipe
Ingredients
How To Make Cashew Nacho Cheese Sauce
- 1/2 cup raw unsalted cashews soaked overnight
- 1/2 cup filtered water
- 2 tablespoons tahini
- 1 garlic clove
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
How To Make Black Bean Mole Dip
- 1 can 15-ounces black beans (drained)
- 2 tablespoons natural peanut butter
- 1 tablespoon cocoa powder
- 1/2 cup fire roasted tomatoes
- 1 can 4-ounce green chiles
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
Additional Nacho Ingredients
- 2 medium zucchini
- 1 sweet orange bell pepper
- 1 cup cherry tomatoes
- Organic corn tortilla chips
Instructions
To Make Cashew Cream Sauce
- Soak cashews in water overnight, drain and rinse well. Place soaked cashews with all additional sauce ingredients into a blender and blend until creamy.
To Make Mole Sauce
- Add all mole sauce ingredients into a blender and blend until smooth.
- Then, heat on the stovetop (you may want to wait and complete this step once veggies are roasted).
Roast Veggies
- Next, Preheat the oven to 425 degrees. Dice zucchini and bell pepper, place on a baking sheet with coconut oil and sea salt and roast for 20 - 30 minutes.
Assemble Nachos
- Layer nachos with mole dip, organic corn tortilla chips, roasted veggies, cashew nacho cream sauce, fresh tomatoes and repeat for a second layer. Enjoy!
Servings: 4