• Mmmm… nachos… Dillon and I BOTH have an affinity for Latin flavors and nachos are no exception. When we do nachos at our house, we go all out. Just in time for Cinco de Mayo, we did a full nacho spread in our video today that I think will leave most of you drooling! Our toppings included: refried beans, a delicious faux taco “meat,” pico, red salsa, green salsa, Well Your World Cheese Sauce, guacamole, and chopped veggies. Did we go all out or what!?


    We were so excited to show everyone our newest, easy, Instant Pot Refried Beans recipe in this one. I have been perfecting this recipe for the past couple of weeks. I usually have refried beans like this several days a week for lunch. I love serving it alongside a chopped taco salad, which for me includes greens, cilantro, red onion, mango, lime juice, salsa, and diced jalapenos. I don’t love the raw tomatoes a la pico as much as Dillon, so I basically make a tomato-less pico to top my salad. I also add either a dollop of guacamole or half of an avocado. I could and almost do eat this meal everyday!

    I’ve made this vegan Refried Beans recipe in a single batch and I’ve also made a double. Since the recipe is so darn easy, we like to just make a single batch so it’s ultra fresh. Usually, while I’m making my breakfast (which these days is sweet potato, banana, and peanut butter mash), I’ll throw everything for the beans in the Instant Pot and set a delay timer so that it starts cooking between 11am and 12pm. That way, when it’s time for lunch the big part is already done, and all I have to do is take the lid off and blend. I love being able to throw the veggies in almost whole, since the immersion blender does all the work on these oil-free beans.


    Onto the main event! Dillon made for me his FAMOUS plant-based taco “meat.” I am always unsure of what to call it, but I can DEFINITELY call it delicious! The base of this “meat” comes from soy curls and lentils, but the magic is in the marinade. Dillon actually made this dish when we hosted his best friend’s rehearsal dinner. We had tons of cute labels for all of the food and we called this one “Marinated Matrimonial Meat.” I might have been the only one laughing but I sure did get a kick out of that name for the night.

    I’m so glad Dillon finally showed you all his no oil baked “chip hack” too. I swear to you, this hack changed my life, and it’s so simple! It is definitely one of those hacks where you look back and wonder why you didn’t think of it. When I used to make oil-free tortilla chips, I would definitely have my arsenal ready which included pans, silpats, a knife, and a spray bottle. I would cut the chips into these perfect triangles and painstakingly arrange them on the pan, being sure to spray them down with water. After a brief stint in the oven I even flipped them. I side-stepped from that method to using those forms that could create a taco bowl, and then breaking them up out of that. I don’t know why I transitioned to that method and not straight to Dillon’s haphazardly genius method of just whipping them right onto the baking rack in the oven. Better late than never I guess!


    We topped our nachos with some of Dillon’s homemade red and green salsas. We didn’t feature them in this video because there’s already a few videos out if you want to see how those are made. Check them out if you haven’t already!





    Even though Dillon had already chopped some tomatoes, onions, jalapenos, and cilantro.. He also made some of his beloved pico as well as some guac for toppings. Check out the videos below to see how he likes to do those!

    IF THAT WASN’T ENOUGH we whipped up some Well Your World Cheese Sauce and having that nacho cheese makes all the difference. Even though we made it Latin-style (recipe below) for the video, truth be told we ALWAYS make it this way, especially for our mac and cheese. It is so delicious! To see the video on how to make this cheese sauce from scratch, click here. Check out all of the recipes below and be sure to comment on our video what kind of toppings you love!



    wellyourworld.com

    Well your world

    The Best Ever Faux Taco “Meat”

    I love whipping this up for nacho night, taco night, you name it!

    Ingredients:

      • Marinade
      • 4-5 garlic cloves
      • 1 tablespoon onion powder
      • 3-4 dried Mexican chilis
      • 1 tablespoon paprika (sweet or smokey)
      • 2 teaspoons dried oregano
      • ½ teaspoons ground cumin seed
      • ½ teaspoon ground coriander seed
      • ¼ teaspoon ground cinnamon
      • ¼ teaspoons ground cloves
      • ¼ cup apple cider vinegar
      • 2 tablespoons tomato paste
      • 10 dates
      • 1-2 limes, juiced
      • 1-2 cups water

    • ”Meat”
    • 2 cups soy curls
    • ¾ cup brown lentils

    Instructions:

    Prepare the soy curls by pouring boiling water over them in a bowl and letting them soak for about 20 minutes.

    To prepare the marinade, throw all of the marinade ingredients into a blender and blend until smooth. You can add more water as needed.

    Once the soy curls are done soaking, strain the water and pour them into a nut milk bag. Use the bag to squeeze out all of the excess water from the soy curls.

    Dump the soy curls into a food processor and pulse them just a few times to break them up into a “ground meat” texture.

    Pour the marinade, soy curls, and lentils into a pot on the stove and add a bit of water as needed for the lentils to cook. Bring it up to a boil, then cover and simmer on low. Check it from time to time to see if more water is needed; the lentils will take about 30 minutes or so to cook. If it is too watery, remove the cover and let it cook down and evaporate until you’ve achieved your desired consistency.

    wellyourworld.com

    Well your world

    Instant Pot Refried Beans

    We make this recipe at least once a week! It is so delicious and filling.

    Ingredients:

    • 1 onions, chopped roughly
    • 2 tablespoons garlic
    • 2 teaspoons cumin
    • 2 jalapenos, chopped roughly
    • 2 tablespoons Fiesta Fire Blend
    • 2 cups veggie broth
    • 1.5 cups water
    • 2 cups pinto beans

    Instructions:

    Check your beans for stones, and then add them to the pressure cooker along with the rest of the ingredients.

    Set your pressure cooker to 30 minutes, high pressure, and let the steam naturally release.

    Using an immersion blender, process the beans until they are a smooth consistency.

    Note: If you do not have an immersion blender, make sure you dice the onions and jalapenos fully before cooking, and then a regular potato masher will do. You can also try the blender or a food processor!

    wellyourworld.com

    Well your world

    Well Your World Cheese Sauce

    This is my personal favorite way to make my vegan cheese sauce.

    Ingredients:

    • 1 cup water
    • ½ cup Cheese Sauce Mix
    • ¼ cup raw cashews
    • 1-2 teaspoons miso paste
    • ½ lemon, juiced
    • 2-3 dried chili pods
    • 2 tablespoons minced garlic

    Instructions:

    If you have a high-speed blender like a Vitamix, you can heat your water up to boiling on the stove first. Add all of the ingredients to the blender and blend until smooth.

    If your blender can’t handle the hot water, no worries! Just use room temperature water, blend until smooth, and pour it into a saucepan to heat up on the stove..

  • Mmmm… nachos… Dillon and I BOTH have an affinity for Latin flavors and nachos are no exception. When we do nachos at our house, we go all out. Just in time for Cinco de Mayo, we did a full nacho spread in our video today that I think will leave most of you drooling! Our toppings included: refried beans, a delicious faux taco “meat,” pico, red salsa, green salsa, Well Your World Cheese Sauce, guacamole, and chopped veggies. Did we go all out or what!?


    We were so excited to show everyone our newest, easy, Instant Pot Refried Beans recipe in this one. I have been perfecting this recipe for the past couple of weeks. I usually have refried beans like this several days a week for lunch. I love serving it alongside a chopped taco salad, which for me includes greens, cilantro, red onion, mango, lime juice, salsa, and diced jalapenos. I don’t love the raw tomatoes a la pico as much as Dillon, so I basically make a tomato-less pico to top my salad. I also add either a dollop of guacamole or half of an avocado. I could and almost do eat this meal everyday!

    I’ve made this vegan Refried Beans recipe in a single batch and I’ve also made a double. Since the recipe is so darn easy, we like to just make a single batch so it’s ultra fresh. Usually, while I’m making my breakfast (which these days is sweet potato, banana, and peanut butter mash), I’ll throw everything for the beans in the Instant Pot and set a delay timer so that it starts cooking between 11am and 12pm. That way, when it’s time for lunch the big part is already done, and all I have to do is take the lid off and blend. I love being able to throw the veggies in almost whole, since the immersion blender does all the work on these oil-free beans.


    Onto the main event! Dillon made for me his FAMOUS plant-based taco “meat.” I am always unsure of what to call it, but I can DEFINITELY call it delicious! The base of this “meat” comes from soy curls and lentils, but the magic is in the marinade. Dillon actually made this dish when we hosted his best friend’s rehearsal dinner. We had tons of cute labels for all of the food and we called this one “Marinated Matrimonial Meat.” I might have been the only one laughing but I sure did get a kick out of that name for the night.

    I’m so glad Dillon finally showed you all his no oil baked “chip hack” too. I swear to you, this hack changed my life, and it’s so simple! It is definitely one of those hacks where you look back and wonder why you didn’t think of it. When I used to make oil-free tortilla chips, I would definitely have my arsenal ready which included pans, silpats, a knife, and a spray bottle. I would cut the chips into these perfect triangles and painstakingly arrange them on the pan, being sure to spray them down with water. After a brief stint in the oven I even flipped them. I side-stepped from that method to using those forms that could create a taco bowl, and then breaking them up out of that. I don’t know why I transitioned to that method and not straight to Dillon’s haphazardly genius method of just whipping them right onto the baking rack in the oven. Better late than never I guess!


    We topped our nachos with some of Dillon’s homemade red and green salsas. We didn’t feature them in this video because there’s already a few videos out if you want to see how those are made. Check them out if you haven’t already!





    Even though Dillon had already chopped some tomatoes, onions, jalapenos, and cilantro.. He also made some of his beloved pico as well as some guac for toppings. Check out the videos below to see how he likes to do those!

    IF THAT WASN’T ENOUGH we whipped up some Well Your World Cheese Sauce and having that nacho cheese makes all the difference. Even though we made it Latin-style (recipe below) for the video, truth be told we ALWAYS make it this way, especially for our mac and cheese. It is so delicious! To see the video on how to make this cheese sauce from scratch, click here. Check out all of the recipes below and be sure to comment on our video what kind of toppings you love!



    wellyourworld.com

    Well your world

    The Best Ever Faux Taco “Meat”

    I love whipping this up for nacho night, taco night, you name it!

    Ingredients:

      • Marinade
      • 4-5 garlic cloves
      • 1 tablespoon onion powder
      • 3-4 dried Mexican chilis
      • 1 tablespoon paprika (sweet or smokey)
      • 2 teaspoons dried oregano
      • ½ teaspoons ground cumin seed
      • ½ teaspoon ground coriander seed
      • ¼ teaspoon ground cinnamon
      • ¼ teaspoons ground cloves
      • ¼ cup apple cider vinegar
      • 2 tablespoons tomato paste
      • 10 dates
      • 1-2 limes, juiced
      • 1-2 cups water

    • ”Meat”
    • 2 cups soy curls
    • ¾ cup brown lentils

    Instructions:

    Prepare the soy curls by pouring boiling water over them in a bowl and letting them soak for about 20 minutes.

    To prepare the marinade, throw all of the marinade ingredients into a blender and blend until smooth. You can add more water as needed.

    Once the soy curls are done soaking, strain the water and pour them into a nut milk bag. Use the bag to squeeze out all of the excess water from the soy curls.

    Dump the soy curls into a food processor and pulse them just a few times to break them up into a “ground meat” texture.

    Pour the marinade, soy curls, and lentils into a pot on the stove and add a bit of water as needed for the lentils to cook. Bring it up to a boil, then cover and simmer on low. Check it from time to time to see if more water is needed; the lentils will take about 30 minutes or so to cook. If it is too watery, remove the cover and let it cook down and evaporate until you’ve achieved your desired consistency.

    wellyourworld.com

    Well your world

    Instant Pot Refried Beans

    We make this recipe at least once a week! It is so delicious and filling.

    Ingredients:

    • 1 onions, chopped roughly
    • 2 tablespoons garlic
    • 2 teaspoons cumin
    • 2 jalapenos, chopped roughly
    • 2 tablespoons Fiesta Fire Blend
    • 2 cups veggie broth
    • 1.5 cups water
    • 2 cups pinto beans

    Instructions:

    Check your beans for stones, and then add them to the pressure cooker along with the rest of the ingredients.

    Set your pressure cooker to 30 minutes, high pressure, and let the steam naturally release.

    Using an immersion blender, process the beans until they are a smooth consistency.

    Note: If you do not have an immersion blender, make sure you dice the onions and jalapenos fully before cooking, and then a regular potato masher will do. You can also try the blender or a food processor!

    wellyourworld.com

    Well your world

    Well Your World Cheese Sauce

    This is my personal favorite way to make my vegan cheese sauce.

    Ingredients:

    • 1 cup water
    • ½ cup Cheese Sauce Mix
    • ¼ cup raw cashews
    • 1-2 teaspoons miso paste
    • ½ lemon, juiced
    • 2-3 dried chili pods
    • 2 tablespoons minced garlic

    Instructions:

    If you have a high-speed blender like a Vitamix, you can heat your water up to boiling on the stove first. Add all of the ingredients to the blender and blend until smooth.

    If your blender can’t handle the hot water, no worries! Just use room temperature water, blend until smooth, and pour it into a saucepan to heat up on the stove..