For the Black Beans

• 1 tsp canola oil or safflower oil, organic
• 2 cloves garlic chopped
• 1/2 cup tomato chopped
• 1/2 tsp chipotle pepper powder
• 1/4 tsp cumin powder
• 1/4 to 1/2 tsp salt
• 15 oz black beans drained and rinsed ot 1.5 cups cooked black or pinto beans, canned
• 2 Tbsp water

For the Nut-free Nacho Cheese sauce

• 1.5 cups non-dairy milk
• 2 Tbsp chickpea flour or other flour like unbleached white
• 1 Tbsp cornstarch or arrowroot starch
• 1/2 tsp mustard powder
• 1/4 tsp garlic powder or 1 small clove, or paste
• 1/2 tsp onion powder
• 1/4 tsp chipotle pepper powder
• 1/2 tsp paprika or smoked paprika
• 1/4 tsp cumin powder
• 1 Tbsp pickled jalapeno or 1 tsp fresh jalapeno
• 3 Tbsp nutritional yeast
• 2 -3 tsp lemon juice
• 1 Tbsp tomato or chunky salsa, chopped
• 1/4 tsp Turmeric optional for color
• 1/2 tsp salt or to taste

For the Nachos

• tortilla chips
• black beans Recipe Above or Refried Pinto Beans, spiced
• nacho cheese sauce Recipe Above
• Pico de Gallo or any chunky salsa
• guacamole or mashed avocado mixed with lime juice and salt
• jalapeño cilantro and hot sauce (optional, fresh or pickled, slices