This recipe was created for The Doc & Chef's Fatty Liver episode (ep. 21) and it's also debuting during baseball season. What's fattier than ballpark nachos?? These nachos have all the flavor, not all the fat and cholesterol. Go (STL) Cards and go you!



Ok, first you'll want to make my Crap Free Tortilla Chips.

Then make the Sour Cream and place in fridge.

Then whip up a batch of my Cheesy Whiz (yes, it DOES taste like the real deal!).

  • 1 14 oz can of black beans, drained and rinsed
  • 1 pint of cherry tomatoes, quartered
  • 1 jar of sliced mild (hot if you choose!) jarred jalapenos
  • 1 avocado
  • 1 bunch of cilantro


Crap Free Nachos

  • 1 package of corn tortillas

OVEN: Pre-heat to 400 convection or 425 regular

AIR FRYER: Do nothing

Cut your corn tortillas into either triangles if you want a conventional chip, or heck, grab a cookie cutter and have a good time!

For oven baking, line a baking sheet with parchment paper and lay out your cut tortillas, careful to not overlap. bake for 11 -12 minutes convection or 14-15 minutes regular.

For air fryer - throw those suckers in there and at 400 bake for 8 minutes. 

I highly recommend you please watch the video with in this recipe as I explain how these times may change for two reasons - ovens are calibrated differently - your oven may run a few degrees cooler or hotter. And, tortilla chips are all a little different. Some are white, some yellow, some extra thin, etc etc. I address this and so much more.

All in all, find a tortilla that yields the best chip for you and stick with that.

Use these chips just like you would for any other tortilla chip: nachos, crumbled on taco soup, dipped into your cashew cheese, favorite guac, etc.


Cheezy Whiz

  • 1/2 cup cashews, soaked for 30 minutes
  • 1/2 cup plant-based milk (more to thin if you wish)
  • 1 cup cooked cannellini beans
  • 1 1/2 cups cooked butternut squash -OR- 1 cup of canned butternut squash puree (found in the baking aisle next to the canned pumpkin)
  • 1 1/2 tablespoons mild miso paste
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • juice of one-half lemon

Preheat oven to 400.

Peel and cut up a butternut squash into similar sized pieces. Line a baking tray with parchment paper and bake the squash for 30 minutes. Measure out about one cup of squash to use in recipe. You can also use frozen butternut squash cubes.

Add all ingredients to a blender and blend until creamy. Holy moly, This is just like Cheez Whiz from when we were kids.

Will last 4-5 days in the fridge in a sealed container.

Sour Cream

  • 1 12-ounce package of firm silken tofu
  • 1 1/2 tablespoons of raw cashews (soaked in water and drained for 1 hour if not using a high-speed blender)
  • 1 teaspoon white wine vinegar
  • pinch of salt

In a blender mix all ingredients well. Taste and if not quite sour enough, add 1/2 teaspoon more at a time, blending well in between tastings.

Chill for at least one hour and serve. Will keep covered in a sealed container in the fridge for 3-4 days. Lay the one half of the nachos out on a platter and pour on half of the cheese!


Lay the one half of the nachos out on a platter and pour on half of the cheese! Followed by one half of the beans, cherry tomatoes, a couple of tablespoons of the jalapenos, i/2 of the avocado, and cilantro. a dollop or two of the sour cream goes here too!

Scatter the second half of the nachos on top and repeat the layering of the remaining ingredients.



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