TVP Nachos with Black Soybeans and Soy Milk Nacho Cheese Sauce


  • 1/4 cup corn, fresh or canned, drained
  • 5 teaspoons taco seasoning, divided
  • pinch of salt and pepper
  • 1/2 medium jalapeno, seeded
  • 1/2 cup water
  • 1/2 cup TVP (textured, vegetable protein)
  •  1 1/2 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups plain soy milk
  • 1 cup shredded cheddar cheese
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup black soybeans, rinsed, drained
  • tortilla chips
  • sour cream, as desired
  • salsa, as desired


  1. Preheat oven to 350 degrees F. Mix corn, 1 teaspoon taco seasoning, salt and pepper; spread on sheet pan. Roast for 10 minutes or until golden brown. Roast the jalapeno on separate sheet pan. When the jalapeno is done roasting, put in a bowl; cover for 5 minutes. Peel jalapeno; mince. Set aside.
  2. In a small saucepan, add water, 4 teaspoon taco seasoning; bring to boil. Remove from heat; add TVP. Let stand for 10 minutes.
  3. Over medium-low heat in a medium saucepan, add 1 tablespoon of butter; melt. Add 1 tablespoon of flour; stir together until it is a light golden color. Slowly add cold soy milk; stirring. Add salt and pepper. Add the cheese; melt. Add the jalapenos; keep warm.
  4. In a medium saucepan, add 1/2 tablespoon of butter; melt. Add onions and garlic; sauté. Add TVP and black soybeans.
  5. Take as many tortilla chips as you desire and put them on a serving platter. Add TVP mixture and black soybeans. Drizzle nacho cheese over, sprinkle on corn and lettuce, then add sour cream and salsa.

Makes 2-4 servings.

Source: 2024 Soy Foods Guide