Vegan nachos are absolutely incredible, delicious and completely customizable to your desires!
This appetizer (or dinner!) is composed of crisp tortilla chips with numerous toppings, including guacamole and plant-based sour cream.
Creating this beautiful platter is also perfect for hosting a group of people!
It is a multi-layered platter (so sorry in advance for the lengthy blog! -but trust me, it is so worth it).
I’ve made this dish with others too and having everyone involved in prepping & cooking is such a fun highlight to the get together.
Everyone truly is amazed at how great these nachos are!
KEY NUTRIENTS
To begin, the plant-based meat is a wonderful source of healthy, plant-based protein, minerals and vitamins.
I have altered between great brands like gardein but for this recipe I love using Trader Joe’s Beef-less Ground Beef.
When we cook the plant-based meat crumbles in this recipe, we add fresh onion, tomato, and beautiful spices that make it that much more delicious & nutritious.
The black beans are another great source of healthy plant-based protein.
Beans are also high in fiber, which is critical for our digestive system and ultimately our entire, overall health.
The toppings like guacamole and pico de gallo are simply- a variety of vegetables, herbs, and spices that provide so many necessary nutrients for us.
The natural, nutrition we receive from these vegan loaded nachos is truly impressive!
So…
Let’s get started.
INGREDIENTS:
– 1 Bag (11 oz.) Tortilla Chips
– 1 Can (15.5 oz.) Corn
– 1 Cup Shredded Vegan Cheese
– 1/2-1 Cup Vegan Sour Cream
– Sliced Jalapeños or Hot Sauce, if desired.
Pico De Gallo:
– 1/4 Red Onion
– 1 Lime
– 2 Small Tomatoes
– 1/3 Cup Cilantro Leaves
– 1/4 Tsp. Pepper
– 1/2 Tsp. Salt
Guacamole:
– 1/2 Red Onion
– 2 Limes
– 2 Small Tomatoes
– 7 Small/Medium Avocados
– 1/3 Cup Cilantro Leaves
– 1/2 Tsp. Pepper
– 1 Tsp. Salt
– 1 Tsp. Garlic Powder
Plant-Based Meat:
– 1 Package Plant-Based Meat
– 1/4 Yellow Onion
– 1 Small Tomato
– 2-3 Bay Leaves
– 1 Tbsp. Ketchup
– 2 Tsp. Yellow Mustard
– 1-2 Tsp. Liquid Smoke
– 1/2 Tsp. Pepper
– 1 Tsp. Salt
– 1 Tsp. Cumin
Beans:
– 1 Can Black Beans
– 1/2 Tbsp. Oil
– 1 Tsp. Pepper
– 1 Tsp. Salt
– 1/2 Tsp. Garlic Powder
– 1/2 Tsp. Onion Powder
*Remember, please feel free to make this your own recipe by removing anything on here if not desired and/or adding extras! (I know it is A LOT).
BEGIN THE RECIPE
The first step in these loaded nachos is creating the toppings: pico de gallo (chirimol) and guacamole.
MAKE THE PICO DE GALLO
We will begin with the pico de gallo, which is essentially an onion-tomato-lime mixture topped with seasonings & cilantro.
To create the pico de gallo, follow these next steps.
(I wash all of the vegetables first so cutting them will go quicker).
Begin by dicing 1/4 large red (purple) onion into small pieces.
Add to a medium bowl that will be used for the pico de gallo.
Next, cut a lime in half and squeeze both halves into the bowl of onions and stir.
(This will lessen the potency of the onions).
Now, chop 2 small tomatoes into small pieces, adding and stirring it to the onion-lime mixture.
We want roughly- 60% tomatoes to 40% onions– coated in lime juice. (Unless you prefer a different proportion)!
Next, de-stem and chop 1/3 cup cilantro leaves and mix in.
Lastly, add 1/4 tsp. pepper and 1/2 tsp. salt. (Season to your desired taste).
Cover the bowl and stick it in the refrigerator to be served later.
Next up is the guacamole.
MAKE THE GUACAMOLE
Begin by dicing 1/2 red (purple) onion and adding to a medium bowl.
Next, cut 1 lime in half and squeeze both halves into the bowl of diced onions, stir after.
(As you probably noticed, pico de gallo is the beginning component of guacamole).
Chop 2 small-medium tomatoes into small pieces and stir into the onion-lime mixture.
Now, cut open about 7 small-medium avocados. Add them and mash into the bowl.
I always put some pits into the guacamole in order to keep it green longer.
(Try to add larger pits, my friend once mistakenly bit into a small pit because she thought it was a tomato).
Now cut the other lime in half and squeeze into the guacamole mash, mixing well after.
Next, de-stem and roughly chop 1/3 cup cilantro leaves. Stir into the bowl.
Finally, we can add the spices to the guacamole to get it tasting perfect.
I add around 1/2 tsp. pepper, 1 tsp. salt, and 1 tsp. garlic powder.
(I recommend taste testing as you add the spices to get it to your desired taste)!
Once your guacamole is stirred and tastes amazing, cover it with a lid (or a plate on top of it) and put it in the refrigerator for later.
After this, we can preheat the oven to 415 degrees F (for the next steps).
Onto the next toppings!
Now to cook the plant-based meat and the black beans.
Let’s begin the plant-based meat first.
COOK THE PLANT-BASED MEAT
In a large frying pan, add 1-2 tbsp. olive oil on medium heat.
Dice 1/4 yellow onion and add to the heated skillet, stirring occasionally.
Finely chop 3 garlic cloves and add to skillet, followed by dicing 1 small-medium tomato and mixing it in after.
Add 2-3 bay leaves to mixture and season with 1/2 tsp. pepper and 1 tsp. salt.
Allow the onions, garlic, and tomato to sweat.
Once the mixture has cooked a good bit, add the plant-based meat, stirring occasionally.
Lastly, add about 1 tsp. cumin, 1-2 tsp. liquid smoke, 1 tbsp. ketchup, 2 tsp. yellow mustard.
Cook and stir occasionally until meat crumbles crisp up- then remove from heat.
Remove the bay leaves now (they are for flavor only).
Now, let’s begin the beans.
COOK THE BEANS
In a small-medium pot, heat 1/2 tbsp. olive oil.
Drain the can of black beans and mix into the heated oil.
Add 1 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and stir.
Allow the beans to soften to your desired consistency.
Remove from heat and your beans are done!
The time has come to assemble your vegan nachos platter!
ASSEMBLE VEGAN NACHOS
(The oven should be heated by now to 415 degrees F, but if not, now is the time to preheat).
On a large baking sheet, cover with reusable baking mat (or aluminum foil).
Then, spread the bag of nacho chips evenly (I use Xochitl brand) onto baking mat.
Now that you have a layer of chips, we can start adding the toppings.
Add the plant-based meat mixture evenly onto the chips, followed by the bean mixture.
Try to spread evenly. (Remember you can always leave a desired amount on the side to dip your nachos in).
Drain the can of corn and add evenly on top.
Next, spread an even layer of desired 1 cup vegan shredded cheese on top.
BAKE VEGAN NACHOS
Now, the nacho platter can bake in the oven for about 5-10 minutes, or until the cheese is melting and the tortilla chips look crispy.
Carefully remove the nacho platter from the oven.
ADD TOPPINGS
Now, we will finish putting on the cold toppings and serve!
From your refrigerator, grab the pico de gallo, guacamole, & vegan sour cream (hot sauce and/or jalapeños if desired also).
Top the heated nacho platter with your desired amount of each of these toppings.
(Depending on who is eating, sometimes I only add these toppings to half of the platter to start and additionally serve a side of these toppings on each plate).
Lastly, serve your vegan loaded nachos onto your plates and enjoy!
(P.S. forks and napkins make life so much easier)!
Vegan Nachos
Ingredients
- 1 11 Oz. Bag Tortilla Chips
- 1 15.5 Oz. Can Corn
- 1 Cup Shredded Vegan Cheese
- ½-1 Cup Vegan Sour Cream
- Sliced Jalapeños or Hot Sauce (optional)
Pico de Gallo
- ¼ Red Onion
- 1 Lime
- 2 Small Tomatoes
- ⅓ Cup Cilantro Leaves
- ¼ Tsp. Pepper
- ½ Tsp. Salt
Guacamole
- ½ Red Onion
- 2 Limes
- 2 Small Tomatoes
- 7 Small/Medium Avocados
- ⅓ Cup Cilantro Leaves
- ½ Tsp. Pepper
- 1 Tsp. Salt
- 1 Tsp. Garlic Powder
Plant-Based Meat
- 1 12 Oz. Plant-Based Meat
- ¼ Yellow Onion
- 3 Garlic Cloves
- 1 Small Tomato
- 2-3 Bay Leaves
- 1-2 Tbsp. Olive Oil
- 1 Tbsp. Ketchup
- 2 Tsp. Yellow Mustard
- 1-2 Tsp. Liquid Smoke
- ½ Tsp. Pepper
- 1 Tsp. Salt
- 1 Tsp. Cumin
Beans
- 1 -15 Oz Can Black Beans
- ½ Tbsp. Olive Oil
- 1 Tsp. Pepper
- 1 Tsp. Salt
- ½ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
Instructions
Pico De Gallo
- Dice 1/4 large red (purple) onion into small pieces and add to a medium bowl.
- Half Lime and squeeze both halves into the bowl of onions and stir (This will lessen the potency of the onions).
- Chop 2 small tomatoes into small pieces. Add and stir into bowl.
- De-stem and chop 1/3 cup cilantro leaves and mix in.
- Add 1/4 tsp. pepper and 1/2 tsp. salt. (Season to your desired taste.)
- Cover the bowl and stick it in the refrigerator to be served later.
Guacamole
- Dice 1/2 red (purple) onion and add to a medium bowl.
- Half 1 lime and squeeze into bowl with diced onions, stir.
- Chop 2 small-medium tomatoes into small pieces and stir into the onion-lime mixture.
- Cut open about 7 small-medium avocados. Add and mash them into the bowl. (I always put some pits into the guac in order to keep it green longer).
- Half the other lime and squeeze into the guacamole mash, mixing well after.
- De-stem and roughly chop 1/3 cup cilantro leaves. Stir into the bowl.
- Add around 1/2 tsp. pepper, 1 tsp. salt, and 1 tsp. garlic powder.
- Once your guacamole is stirred and tastes amazing, cover it with a lid and put it in the refrigerator for later.
- *When done the guacamole, you can preheat the oven to 415 degrees F*
Plant-Based Meat
- In a large frying pan, add 1-2 tbsp. olive oil on medium heat.
- Dice 1/4 yellow onion and add to the heated skillet, stirring occasionally.
- Finely chop 3 garlic cloves and add to skillet, let cook for about 3 mins.
- Dice 1 small-medium tomato and mixing it in.
- Add 2-3 bay leaves to mixture and season with 1/2 tsp. pepper and 1 tsp. salt.
- Allow the onions, garlic, and tomato to sweat.
- Once the mixture has cooked down, add the plant-based meat, stirring occasionally.
- Add about 1 tsp. cumin, 1-2 tsp. liquid smoke, 1 tbsp. ketchup, 2 tsp. mustard.
- Cook and stir occasionally until meat crumbles crisp up.
- Remove from heat and take out the bay leaves now (they are for flavor only).
- Set cooked plant-based meat aside until we're ready to assemble the nachos.
Beans
- In a small-medium pot, heat 1/2 tbsp. olive oil.
- Drain the can of black beans and mix into the heated oil.
- Add 1 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and stir.
- Allow the beans to soften to your desired consistency.
- Remove from heat and set aside until we’re ready to assemble the nachos.
Assemble
- Oven should be heated by now to 415 degrees F, but if not, now is the time to preheat.)
- On a large baking sheet, cover with a reusable baking mat (or aluminum foil).
- Spread the bag of nacho chips evenly onto the baking mat.
- Add the plant-based meat mixture evenly onto the chips, followed by the bean mixture. (Remember you can always leave a desired amount of toppings on the side to dip your nachos in.)
- Drain the can of corn and add evenly on top.
- Spread an even layer of desired vegan cheese on top.
- Place the nacho platter in the oven for about 5-10 minutes, or until the cheese is melting and the tortilla chips look crispy.
Toppings
- Get the pico de gallo, guacamole, & vegan sour cream from the refrigerator.
- Optional toppings: top your vegan nachos with jalapeños or hot sauce.
- Top the heated nacho platter with your desired amount of each of these toppings.
- Serve your vegan loaded nachos onto your plates and enjoy!