Fully Loaded Plant-Based Nachos

Fully Loaded Plant-Based Nachos

Crispy tortilla chips topped with smoky black beans, fresh vegetables, avocado, and creamy cashew cheese for the ultimate plant-based nachos.

Author

Healthythandi

Prep Time

10 minutes

Cook Time

10 minutes

Servings

2-3

Cuisine

Tex-Mex Inspired

Ingredients

• 1 bag tortilla chips (Santa Annas Organic Tortilla chips)
• 1 can black beans, drained and rinsed
• ½ tsp smoked paprika
• ½ tsp cumin
• Pinch salt
• Pinch black pepper
• ½ red onion, chopped
• 1 tomato, diced
• 1 avocado or guacamole
• Pickled jalapeños
• Fresh coriander
• Lime wedges
• Corn kernels
• Red bell pepper
• Vegan mince
• Sliced olives
• Plant-based cheese
• Homemade cashew cheese sauce

Directions

1. Heat a pan over medium heat and add the black beans.
2. Season with smoked paprika, cumin, salt, and pepper.
3. Cook for a few minutes until warmed through and fragrant.
4. Spread tortilla chips evenly on a large serving platter or baking tray.
5. Top with the warm smoky beans.
6. Scatter chopped onion, diced tomato, corn if using, and pickled jalapeños over the chips.
7. Add any additional toppings of choice.
8. Drizzle cashew cheese sauce over the nachos.
9. Add sliced avocado or spoonfuls of guacamole.
10. Top with fresh coriander and squeeze lime juice over the nachos.
11. Serve immediately while the chips are still crisp.
12. For melted cheese nachos, bake the chips with beans and plant-based cheese at 180°C for about 10 minutes before adding fresh toppings.