Fully Loaded Vegan Nachos

Fully Loaded Vegan Nachos

Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

Fully Loaded Vegan Nachos
Recipe type: Appetizer / emergency dinner
Cuisine: Mexican / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes.
  • 4 to 5 ounces natural stone-ground organic tortilla chips
  • 1 cup grated vegan cheddar cheese
  • 1 to 2 jalapeño peppers, to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles
  • ½ cup lightly cooked fresh (or thawed frozen) corn kernels
  • ½ cup cooked or canned (drained and rinsed) black, red, or pinto beans
  • 1 medium ripe tomato, finely chopped
  • 2 or 3 big handfuls baby spinach
  • Salsa (your favorite brand), as needed
Optional garnishes
  1. 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.
  2. Bake for 8 minutes, more or less, until the cheese is well melted. Or microwave for 3 minutes.
  3. 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.
  4. Serve at once. Pass around salsa to top individual portions, as well as any of the optional garnishes.


Nutrition information
Per serving:  Calories: 282;  Fat: 13g;  Protein: 6g;  Carbs: 36g;  Fiber: 6g;  Sodium: 415mg

Fully loaded vegan nachos recipe

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