Game Day Nachos (inspired by a Martha Stewart recipe)

1 bag corn tortilla chips (Sprouts Farmers Market carries Tacupeto brand chips, which are great-tasting, dairy, gluten, and preservative free)

1 c. vegetarian refried beans

¾ c. Daiya Deliciously Dairy Free Vegan Cheese – Pepper Jack flavor

¾ c. Daiya Deliciously Dairy Free Vegan Cheese – Cheddar flavor

½ c. chopped canned jalapeno chiles

½ c. canned sliced black olives

Fresh cilantro leaves

Chili sauce, hot pepper sauce, or taco sauce

Chopped onions and tomatoes

Tofutti Non-Hydrogenated Sour Supreme*

Directions

1.       Preheat oven to 400 degrees. Spread chips in a thin layer in a round, glass baking dish. Top with a thin layer of beans. Sprinkle cheeses and onions over chips, drizzle hot pepper sauce. Layer with more chips and top with more beans, cheese, onions and sauce. Evenly distribute olives and chiles over chips.

2.       Bake until heated through and cheese melts, about 3-5 minutes. Remove and garnish with cilantro leaves, tomatoes, and dollops of Sour Supreme*.

     *Tofutti does not certify their products as gluten free, though there is minimal risk with the products used in this recipe. The company uses rigorous kosherization and sterilization processes to ensure that there is no cross-contamination with their products. However, some flavorings and vinegars are distilled with grain alcohol and may contain gluten. Upon reading the labels for these products, it does not appear that they contain gluten. If your condition is severe, use caution and do your own research before consuming any products of which you are uncertain of gluten content.