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Vegan Nachos

Our take on the classic bar-food nachos.
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Nachos, Plantbased, Vegan
Servings: 4


  • 10 ounces tortilla chips we like to mix blue corn and white corn tortilla chips
  • 1 cup black beans, drained
  • 1 plantbased chipotle sausage, crumbled or roughly chopped we like Fieldroast
  • 2 cups dairy-free cheddar shreds we like Miyoko's and Follow Your Heart
  • ¼ cup dairy-free smoked cheddar cheese, crumbled, optional we like Miyoko's
  • ½ cup plantbased sour cream we like Tofutti
  • ½ large avocado, sliced or cubed
  • ½ jalapeno pepper, sliced
  • ¼ cup cilantro, chopped


  • Preheat oven to 425 degrees
  • On a baking sheet or oven-safe dish or platter create a layer of tortilla chips
  • On top of the layer of chips add half of the black beans and half of the chipotle sausage, evenly dispersing each
  • Top the first layer with about one third of the cheddar shreds
  • Crumble half of the smoked cheddar over the layer
  • Repeat entire process to create a second layer, finishing off with all remaining cheese
  • Bake for about 15 minutes or until cheese has melted and the chips are golden brown
  • Immediately top with the sour cream, avocado, cilantro, and jalapeno slices
  • Serve with salsa and guacamole