Description
These loaded vegan nachos are perfect for game day! They're topped with spicy plant-based ground meat and pinto beans, homemade vegan cheese sauce, and all sorts of toppings. Easy to make and absolutely delicious!
Ingredients
Meat and Bean Mixture:
- 1 tablespoon vegetable or avocado oil
- 1 cup diced yellow onion (~1 small onion)
- 12 oz plant-based ground beef
- 1 14.5 oz can pinto beans, drained and rinsed
- 4 oz can green chilies
- 1 1/2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 1/2 tablespoons chili powder
- 3/4 teaspoons ground cumin
- 1/2 teaspoon salt
Nacho Toppings:
- 1 bag of sturdy tortilla chips
- 1 batch of vegan cheese sauce or 2 cups shredded vegan cheddar cheese
- 1 pint cherry tomatoes, halved
- Pickled red onion
- Pickled jalapeño
- Avocado slices or guacamole
- Vegan sour cream
- Lime slices and cilantro
Instructions
- Preheat oven to 350˚F / 180˚C and line a baking sheet with parchment paper.
- Add oil to a large skillet over medium heat. Add onion and sauté for 5-7 minutes, until softened.
- Add in the meat and break up, cooking until browned. Stir in the tomato paste, lime juice, chili powder, cumin, salt, green chilies and pinto beans. Continue cooking for 5-6 minutes, then remove from heat.
- To assemble nachos, add half of the tortilla chips to the sheet pan, then top with half of the meat/bean mixture, cheese sauce and other toppings of choice. Top with another layer of chips, remaining meat/bean mixture, cheese sauce and other toppings.
- Bake for 15-20 minutes, then remove from oven and top with any other fresh toppings, like sour cream, avocado, salsa, etc.
Notes
Tortilla chips: Use a thick, sturdy chip that will hold up to lots of toppings.
Plant-based meat: We used Impossible meat ground beef alternative – it's the best 1:1 substitute in our opinion! You can really use any brand, or you can use a similar option made from tofu, lentils, or something similar.
Beans: Pinto beans are our favorite in these vegan nachos (and they typically hold up well), but you can also use black beans, lentils, or another similar bean of choice.
Storage: To be honest, nachos don't exactly store well. They're best eaten right away! If you do have leftovers, reheat in a thin layer in the oven.
Double layer: There's nothing worse than getting to the bottom of your nachos and having a bunch of leftover chips with no toppings. To avoid that, we do two layers! Arrange one thin layer of chips, add toppings, and then repeat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 681
- Sugar: 5.9 g
- Sodium: 749.3 mg
- Fat: 31.6 g
- Carbohydrates: 75.5 g
- Fiber: 13.2 g
- Protein: 24.1 g
