Atlas Monroe Extra Crispy Chick'n Nachos with Corn, Tomatoes, Black Beans And Green Onions

Plant-based nachos full of flavor.


  • 2 atlas monroe extra crispy chick'n pieces (chopped)
  • 1 ½ cup corn
  • 2 tomatoes (diced)
  • 1 can bp free black beans
  • ½ tsp salt
  • 1tsp cayenne
  • 1 tsp garlic powder
  • 1 cup green onions (chopped)
  • 2 cups of your favorite buffalo sauce
  • 2 avocados diced
  • 12oz organic corn tortilla chips
  • ½ cup vegan mayo
  • 1 lemon cut (2 tablespoons of juice)
  • Pinch of salt



1. Put frozen atlas monroe extra crispy chick'n into the oven at 350 F for 18 minutes flipping in between.

2. Heat black beans in a saucepan on medium heat. Add garlic powder, salt, and cayenne.

3. Put tortilla chips in the oven at 350 F for 5 minutes.

4. Pour black beans over chips.

5. Evenly spread corn, tomatoes, and green onions over your beans.

6. Spread chick'n & avocados over toppings.

7. Take your mayo, put a pinch of salt, and squeeze your lemon into the mayo for a quick homemade vegan sour cream.

8. Dollop your homemade sour cream onto your nachos.

9. Drizzle your buffalo sauce over the top.

10. Enjoy!

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