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Vegan Nachos
Our take on the classic bar-food nachos.
Prep Time
15
mins
Cook Time
15
mins
Course:
Appetizer, Main Course
Cuisine:
Mexican
Keyword:
Nachos, Plantbased, Vegan
Servings:
4
Ingredients
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
Instructions
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