0 shares Sign up for our free newsletter 0 shares Sign up for our free newsletter Beet and Taro Chip Nachos With Guacamole and Pico de Gallo By Marley Ficalora Marley Ficalora gets creative in his Produce Shopping Challenge by making Golden Beet & Taro Chip Nachos with black beans, fresh Pico de Gallo and fresh Guacamole. Review it: Gluten Free Low Sugar Nut Free Soy Free All of our recipes are oil free and vegan. YIELD 2 Servings What You'll Need 1 taro root 3 golden beets 1 15-oz can of black beans 2 vine tomatoes 1 avocado ½ sweet onion, diced 1 jalapeño, diced 1 lime ¼ cup cilantro, chopped Sea salt (optional) Pepper (optional) How to Make It 1 Start by peeling the taro root and golden beets. Then slice them into thin chips and add them to a baking tray lined with parchment paper. Add some salt to the chips and bake at 450 degrees F for 45 minutes or until the chips become crispy. 2 Next add a can of black beans to a pot with salt and pepper. Cook on low heat and stir to make sure it doesn’t stick to the bottom. 3 For the guacamole, peel and slice your avocado. Add the avocado to a bowl with a ¼ of the diced sweet onion, ½ of the diced jalapeño and an ⅛ cup chopped cilantro. Then squeeze half of a lime into the bowl along with a pinch of sea salt. Lastly, mix everything with a fork. 4 For the pico de gallo, dice your vine tomatoes and add them to a bowl with ¼ of the diced sweet onion, ½ of the diced jalapeño and an ⅛ cup chopped cilantro. Then squeeze half of a lime into the bowl along with a pinch of sea salt. Lastly, use a fork to mix everything together. 5 Place your taro and beet chips on a plate and top them with your warm black beans a scoop of guacamole and a scoop of pico de gallo. Garnish with a little fresh cilantro and enjoy! You Might Also Like Vegan Chili Cheese Fries Vegan Sushi Power Bowl Vegan Sweet Potato Pie With Chia Oat Crust Vegan Paella Vegan Pumpkin French Toast Buckwheat Waffles With Dark Cherry Syrup Eggplant Bacon Pumpkin Spice Overnight Oats Peanut Collard Greens