Q&A: Meal Prep Tips with Plant-Based Chef, Charity Morgan

Total Time: 10 minutes 
Yield :8 servings

INGREDIENTS

Queso:

• 2 carrots, scrubbed and trimmed (no need to peel), coarsely chopped
• 1 chipotle chile in adobo sauce
• 1 jalapeño, stemmed and seeded, or 8 slices pickled jalapeño
• 2 garlic cloves
• 2 cups unsweetened, unflavored plant-based milk
• 2 cups raw cashews, soaked and drained 
• ¼ cup nutritional yeast
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 2 teaspoons fine pink Himalayan salt, or to taste
• ½ teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon ground turmeric
• ¼ teaspoon ground black pepper
• Zest and juice of 1 lime

Nachos:

• 1 (16-ounce) bag tortilla chips
• 2 cups cooked beans (black, pinto, or red rinsed and drained, if canned), or refried beans, warmed
• 2 cups Walnut Chorizo (see recipe below), warmed
• 3 cups chopped romaine lettuce
• 2 tomatoes, seeded and diced
• Optional garnishes: Pickled jalapeños, pickled or fresh sliced red onion, chopped fresh cilantro, diced avocado and/or guacamole, brazil nut sour cream (see recipe here) grilled and diced pineapple (yes, so good!), sliced scallions (green and white parts)

DIRECTIONS

Queso:

1. In a high-speed blender, combine the carrots, chipotle chile, jalapeño, garlic, milk, cashews, nutritional yeast, and spices. Blend on high until completely smooth and the exterior of the blender is warm, 2 to 3 minutes. 

2. Add the lime zest and juice and blend for 10 seconds. Taste for consistency and flavor. Adjust the seasoning, if necessary. 

3. Use immediately or store in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.

Nachos:

1. Arrange half of the tortilla chips on a large sheet pan or platter. 

2. Top with half of the queso, beans, and Walnut Chorizo. 

3. Add the remaining tortilla chips, beans, Walnut Chorizo, and queso. 

4. Top with the lettuce, tomato, and any garnishes (if using). 

5. Serve immediately.