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Grilled Stuft Nacho

I bring you the Vegan version of Taco Bells new 'Stuft' Nacho with tons of 'beef', 'cheese' crunch, and ooey gooey goodness!


1-2 bags of Beyond Meat Beefy Crumble

'Beef' Crumble seasoning: Dash of chili powder, salt, pepper, garlic powder, onion powder and cumin

Roughly 6 tablespoons of Earth balance butter

2 tablespoons of Flour

1/3-1/2 cup of Almond Milk

½ teaspoon of salt

1 container of Follow Your Heart Cream Cheese

8oz of Follow Your Heart Sour Cream

1 tablespoon of franks red hot sauce

1 teaspoon of lemon juice

Burrito Size Flour Tortillas

Organic tri colored tortilla strips


In a large frying pan cook your crumble according to directions

Season with 'beef' crumble seasoning

Set aside

In a small sauce pan melt 2 tablespoons of butter over medium-high heat

Whisk in your flour

Slowly whisk in your milk

Stir in your cheese and salt

Cook, stirring often until melted, set aside

(If cheese sauce is too thick, just add more milk)

Mix together your cream cheese, red hot sauce, lemon juice and 1 tablespoon of butter

Set aside

Create your ‘stuft nacho’

Drizzle the center of your tortilla with nacho sauce

Top with a sprinkle of tortilla strips

Add roughly ½-1 cup of crumbles

Drizzle with more nacho cheese sauce, cream cheese sauce and sour cream

Fold over 3 ends of your tortilla to form a triangle

Melt ½-1 tablespoon of butter in a large frying pan

When hot and melted add in your tortilla, folded side down

Using a spatula press down and cook until golden brown, roughly 3 minutes

Carefully flip and repeat with another 3 minutes until golden brown

Remove from pan and repeat with remaining ingredients adding more butter as needed



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