Savor the flavors of a classic Mexican appetizer with this scrumptious Vegan Nachos recipe. Loaded with plant-based ingredients and bursting with zesty flavors, these nachos are perfect for sharing with friends and family. Packed with wholesome goodness and free from any animal products, this vegan twist on nachos will satisfy your cravings without compromising on taste. Get ready to dig into a plateful of crispy tortilla chips topped with delicious plant-based goodness!
Nutrition (1 of 4 servings)
Serving: 1 serving
Carbohydrates: 75.8 g
Protein: 14.4 g
Fat: 24.6 g
Saturated Fat: 3.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1213 mg
Fiber: 17.2 g
Sugar: 8.2 g
- 8 ounces tortilla chips (choose a vegan-friendly brand)
- 1 cup vegan cheese, shredded (choose your favorite plant-based cheese)
- 1 cup black beans, cooked and drained
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup jalapeños, sliced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup salsa (choose your preferred heat level)
- 1/4 cup guacamole (homemade or store-bought)
- 1/4 cup vegan sour cream (optional)
- Preheat your oven to 350°F (175°C).
- Arrange the tortilla chips on a large baking sheet in a single layer.
- Sprinkle the shredded vegan cheese evenly over the tortilla chips, ensuring each chip is covered.
- Scatter the black beans and corn kernels over the cheese-topped chips.
- Sprinkle the finely chopped red onion and jalapeños (if using) over the beans and corn.
- Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and let them cool for a few minutes.
- Sprinkle the fresh cilantro over the nachos, followed by dollops of salsa, guacamole, and vegan sour cream (if desired).
- Serve the vegan nachos immediately, while they’re still warm and gooey.