Fully Loaded Vegan Nachos

Looking for the perfect vegan dish for that next tailgate party? These super-tasty vegan nachos can be made with simple pantry and refrigerator staples in a matter of minutes.

Nachos are fun fare for any occasion, whether as a snack for a small party, or even as an easy weeknight dinner.

I especially love these vegan nachos because they are so incredibly simple! It uses staple ingredients that you probably already have in your kitchen right now.

How to Make Vegan Nachos

1. Arrange tortilla chips on an oven safe dish or baking sheet.
2. Top with vegan cheddar cheese shreds and toppings such as black beans, corn, chili peppers, and tomatoes.
3. Bake until cheese is melted.
4. Top with fresh spinach leaves, if desired.

Variations

There are so many ways to make nachos, the combinations are virtually infinite. Some of my other favorite vegan nacho toppings are:

• Any kind of beans. Try kidney beans or refried beans, in addition to black beans!
• Vegan queso – try this vegan cheese sauce!
• Spice it up with chilis in adobo sauce or sliced red chili peppers.
• Black olives.
• Fresh herbs such as parsley or cilantro
• A dollop of dairy free sour cream or plain dairy free yogurt.
• And of course – guacamole!

Have fun experimenting with your own favorite toppings!

Recipe from the cookbook Plant Power by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

Fully Loaded Vegan Nachos

Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes.

5 from 1 vote

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Course: Appetizer / emergency dinner

Cuisine: Mexican / Vegan

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 4 servings

Calories: 282kcal

Author: Veg Kitchen

Ingredients

• 4 to 5 ounces tortilla chips
• 1 cup vegan cheddar cheese grated
• 1 jalapeño peppers or more to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles
• 1/2 cup corn kernels fresh or thawed from frozen
• 1/2 cup black beans canned. drained and rinsed. Or substitute red or pinto beans
• 1 tomato finely chopped, ripe
• baby spinach 2 big handfuls
• Salsa your favorite brand, as desired

Optional garnishes

• Super-Easy Guacamole
• Thinly shredded romaine lettuce

US Customary – Metric

Instructions

• Arrange the tortilla chips on a large platter or a shallow, round casserole dish, about 14 inches in diameter. Sprinkle evenly with the cheese, followed by the chili peppers, corn, beans, and tomato.
• Bake for 8 minutes, more or less, until the cheese is well melted. Or microwave for 3 minutes.
• Scatter the spinach over the top and return to the oven for 2 minutes or so, or to the microwave for another minute, just until it wilts.
• Serve at once. Pass around salsa to top individual portions, as well as any of the optional garnishes.

Nutrition

Calories: 282kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 401mg | Potassium: 261mg | Fiber: 5g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg