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
- If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
- 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).
- Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
- 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