THE BEST DAMN VEGAN NACHOS
The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!
Author: Minimalist Baker
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
Servings: (Entrée portions)
Category: Appetizer, Entree, Side, Snack
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh.
US Customary - Metric

Ingredients
  • ~8 cups restaurant-style tortilla chips
  • 1 batch Cashew-Less Vegan Queso
  • 1 15-ounce can black beans (drained)
  • 1 cup guacamole*
  • 1 cup chunky salsa
  • Fresh jalapeños and red onion (optional // sliced)
  • Hot sauce (optional)
  • Cilantro (optional)
Instructions
  1. If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
  2. Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
  3. Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
  4. Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!
Notes
*To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1 lime, juiced (plus more to taste of each).
*Nutrition information is an estimate.
Nutrition Per Serving (1 of 4)   Calories: 563   Fat: 24.6g   Saturated fat: 3.1g   Sodium: 1213mg
Carbohydrates: 75.8g   Fiber: 17.2g   Sugar: 8.2g   Protein: 14.4g