Vegan Nachos


  1. Thaw peas and avocado according to package instructions, keep refrigerated.
  2. In food processor, pulse together peas and avocado pulp until broken down but still chunky. Add lime juice, salt, and pepper, then pulse to distribute seasonings. Transfer to a container and refrigerate until needed.
  3. In a bowl, combine beans with prepared pico de gallo until evenly mixed. Transfer to a container and refrigerate.
  4. For each serving; prepare 4 oz. SIDEWINDERS™ Fries according to package instructions. Drain well and keep warm. Transfer fries to serving plate, top with 2 1/2 fl. oz. warm cashew cheese, 1 oz. black bean pico, and garnish with pickled red onions and jalapeño slices. Serve with a side of peacamole.


  • 1 bag Simplot Simple Goodness™: RTE Peas 12/2.5lb
  • 1 pack Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb
  • 1/3 cup lime juice, fresh squeezed
  • salt, to taste
  • pepper, to taste
  • 1 cup beans, black, canned, drained
  • 1 1/4 cups pico de gallo, prepared
  • 5 cups Cashew nacho cheese, prepared, warm
  • 1 cup onions, red, pickled, strips, prepared
  • 1 bag Simplot SIDEWINDERS™ Fries: Original Cut Beer-batter flavored SIDEWINDERS™ Fries, Skin On Original Cut
  • fresh, thinly sliced jalapeño(s), as garnish