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Loaded Vegan Nachos

Craft these plant-powered nachos in under fifteen minutes with easy kitchen ingredients for a fun, delicious and filling meal! Packed with beans, corn, pico de gallo, guacamole, vegan queso and more, these loaded nachos are perfect for a dinner at home, a party appetizer, or game time!
Course: Appetizers, Snacks
Cuisine: Mexican
Keyword: vegan

Ingredients

  • 2 bags of tortilla chips
  • 1 15oz can of black beans drained, rinsed & dried
  • 1 15oz can of pinto beans drained, rinsed & dried
  • 1 15oz can of sweet corn drained, rinsed & dried
  • 1 8oz bag of shredded vegan cheese
  • 1 cup of pico de gallo
  • 2 green onions/scallions diced
  • 6-8 sprigs of cilantro just leaves, chopped
  • 1 1/2 cups guacamole
  • 3 oz violife cheddar cheese spread + 3-4 tbsp oat milk for queso drizzle optional
  • sauteed onions & peppers optional
  • sliced jalapeno for garnish optional

Instructions

  • Preheat the oven to 425. Line a sheet pan with parchment paper or a silicone mat. Arrange a layer of tortilla chips for the bottom layer, leaving no holes or gaps.
  • Sprinkle half of the beans, half the corn and half the shredded vegan cheese over the first layer of chips.
  • Add the second layer of chips on top. Sprinkle the remaining beans, corn, and shredded vegan cheese. Bake for 7-10 minutes until lightly golden brown chips and some of the cheese has melted down.
  • While the chips are in the oven, mix the cheddar cheese spread with oat milk and mix/whisk until the texture transforms to a viscous liquid. If necessary, microwave for 10 seconds.
  • When the chips are done baking, sprinkle the pico de gallo, sliced scallions, and chopped cilantro over the top. Drizzle with the queso sauce. Add a heap of guacamole.

Notes

*if using sauteed veggies, add to the nachos with the beans and corn before baking
*guacamole can be store bought or homemade. Check out  my recipe here
* queso drizzle is optional. Can also use a store bought vegan queso or a homemade cashew