So today’s post started out as a Mojito recipe…(a really good mojito recipe!)
Buttttt… 4 test recipes and a half of bottle of Bacardi (no judging) later and all I was craving was a big, heaping, plate of nachos. Should have seen that one coming..
Normally a frozen pizza would do the trick, but thanks to a marathon of Mexican recipes on the Food Network and Pinterest exploding with Cinco de Mayo – it was nachos or bust.
And these are SO good guys! SO yummy. And ridiculously easy. Got 20 minutes? 15 if you’re a quick chopper!
Plus, this is a late night/anytime snack you can feel good about indulging in!
Nachos are notorious for being loaded in unhealthy fat and calories, but with the right tweaks and substitutions you can build yourself a plate of guilt-free junk food without sacrificing all the things you love in traditional nachos. To keep calories in check I piled mine high in baked tortilla chips, fresh veggies like tomatoes and corn, healthy fats from avocados and added protein from reduced sodium black beans and Mexican style soy crumbles. The combos are endless but I really really loved the flavor profile of this particular recipe! Finished with some vegan sour cream, fresh cilantro, chopped red onion, and some fresh ground pepper – YUM!
Have a great weekend everyone! Happy Cinco de Mayo!!
Ingredients :
- 7 1/2 cups baked tortilla chips
- 1/2 package (6 oz.) Mexican Style Soy Crumbles (like Lightlife)
- 1/2 cup canned reduced sodium black beans, drained and rinsed
- 1/2 cup vegan Mexican Style Cheese
- 3 tablespoons vegan sour cream
- 1/2 cup cherry tomatoes, chopped
- 1/2 avocado, chopped
- 1/2 cup corn (frozen, or about half of 1 ear of corn)
- 1/4 cup chopped red onion
- 3 tablespoons torn fresh cilantro (like a small handful)
- pepper
How to Make Loaded Vegan Nachos :
Step 1
Coat a nonstick skillet with cooking spray and heat over medium heat. Add soy crumbles and cook, stirring occasionally, for 5-6 minutes, or until heated through.
Step 2
Assemble tortilla chips on a large serving plate. Sprinkle with cheese and melt in the microwave (30-45 seconds). Begin to layer the ingredients, starting with the soy crumbles. Next, sprinkle black beans. Add a large 3 tbs. dollop of the sour cream in the middle of the plate and continue to layer with the remaining tomatoes, avocado, corn, red onion, and cilantro. Sprinkle with a little pepper and serve immediately.
Loaded Vegan Nachos Tips :
Use sturdy chips : Choose thick, restaurant-style tortilla chips that won’t get soggy under toppings.
Homemade vegan cheese : Try cashew queso or a simple nacho-style vegan cheese made with nutritional yeast and spices for flavor and creaminess.
Roast your veggies : Roasted bell peppers, corn, zucchini, and onions add a smoky, caramelized depth to your nachos.
Add crunch last : Top with fresh chopped lettuce, crushed tortilla chips, or radishes after baking to preserve texture.
Serve with dips : Offer sides like vegan queso, salsa verde, or chipotle cashew crema.
Frequently Asked Questions (FAQ)
What are the best chips to use for loaded vegan nachos?
Use thick, restaurant-style tortilla chips to hold up under toppings and avoid sogginess.
What’s a good vegan meat substitute for nachos?
Shredded jackfruit, tempeh, seitan, or soy-based crumbles are all great meatless options.
What are the best vegan toppings?
Popular choices include vegan sour cream, avocado, guacamole, salsa, pickled jalapeños, corn, red onion, olives, and fresh cilantro.
Can I add fruit to vegan nachos?
Yes! Pineapple, mango salsa, or even pomegranate seeds can add sweet and tangy contrast.
Can I make individual servings?
Yes! Layer toppings over mini chip piles for personalized, mess-free portions.
SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !
Loaded Vegan Nachos
Course: Appetizer, Snack, MainCuisine: American, Mexican-inspired, VeganDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Loaded Vegan Nachos are packed with flavor and texture—crispy tortilla chips layered with melty vegan cheese, hearty beans, fresh veggies, creamy guacamole, and zesty salsa. Perfect for parties, game day, or a fun family dinner, they’re easy to make and completely customizable.
Ingredients
7 1/2 cups baked tortilla chips
1/2 package (6 oz.) Mexican Style Soy Crumbles (like Lightlife)
1/2 cup canned reduced sodium black beans, drained and rinsed
1/2 cup vegan Mexican Style Cheese
3 tablespoons vegan sour cream
1/2 cup cherry tomatoes, chopped
1/2 avocado, chopped
1/2 cup corn (frozen, or about half of 1 ear of corn)
1/4 cup chopped red onion
3 tablespoons torn fresh cilantro (like a small handful)
pepper
Directions
- Coat a nonstick skillet with cooking spray and heat over medium heat. Add soy crumbles and cook, stirring occasionally, for 5-6 minutes, or until heated through.
- Assemble tortilla chips on a large serving plate. Sprinkle with cheese and melt in the microwave (30-45 seconds). Begin to layer the ingredients, starting with the soy crumbles. Next, sprinkle black beans. Add a large 3 tbs. dollop of the sour cream in the middle of the plate and continue to layer with the remaining tomatoes, avocado, corn, red onion, and cilantro. Sprinkle with a little pepper and serve immediately.
Notes
- Chip choice matters : Use thick, sturdy tortilla chips to prevent sogginess under heavy toppings.
- Layer in stages : To get toppings in every bite, layer chips, cheese, and toppings twice before baking.
- Oil-free option : Use baked chips and oil-free cashew queso for a lighter version.
- Use leftovers creatively : Reuse leftover toppings in burritos, tacos, bowls, or wraps.
- Serve with dips : Offer extra vegan queso, salsa, or chipotle crema on the side for dipping or drizzling.
