These fully loaded vegan nachos make a great appetizer; or they can even serve as an emergency dinner. Piled generously with corn, beans, vegan cheese, and veggies, these tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes.
Since the recipe calls for 1/2 cup of this and a cup of that, you’ll have more of the ingredients called for left, so you can always whip up another batch if this first one goes quickly.
As an emergency dinner: For those times when you’d like to serve these nachos as an emergency dinner, here are a few ideas:
- Omit the beans and serve with a simple bean dish or bean salad (try Super-Quick Two-Bean Salad to keep things simple).
- Serve side-by-side with a simple slaw.
- Add baked or microwaved potatoes or sweet potatoes to the meal for a bit more heft.
- Fruit adds a refreshing note; serve sliced of orange or melon with the meal, or a fruit salad afterwards.
Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky.
Homemade tortilla chips
When you have more time, this is even better made with homemade tortilla chips. Cut 8 to 12 good-quality corn tortillas into six even wedges each (kitchen shears make this easy to do). Mini-tortillas can simply be cut into quarters.
Spread on 1 or 2 large parchment-line baking sheets in a single layer. Bake at 375º F or 15 to 20 minutes, or until crisp, stirring once or twice during the process. Remove from the oven and allow to cool.
- 4 to 5 ounces natural stone-ground, organic tortilla chips
- 1 cup vegan cheese shreds (cheddar or pepper jack)
- 1 to 2 jalapeño peppers, to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles
- 1/2 cup lightly cooked fresh (or thawed frozen) corn kernels
- 1/2 cup cooked or canned (drained and rinsed) black, red, or pinto beans
- 1 medium ripe tomato, finely chopped
- 2 to 3 big handfuls baby spinach
- Salsa (your favorite brand), as needed
- Guacamole or diced avocado
- Vegan sour cream
- Preheat the oven to 350º F., unless you plan to use the microwave.
- Arrange the tortilla chips on a large platter or a shallow, round casserole dish, about 14 inches in diameter. Sprinkle evenly with the cheese, followed by the chili peppers, corn, beans, and tomato.
- Bake for 8 minutes, more or less, until the cheese is well melted. Or, microwave for 3 minutes.
- Scatter the spinach over the top and return to the oven for 2 minutes or so, or to the microwave for another minute, just until it wilts.
- Serve at once. Pass around salsa to top individual portions, as well as any of the optional garnishes.
Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 1gCholesterol: 0mgSodium: 415mgCarbohydrates: 36gFiber: 6gSugar: 13gProtein: 6g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
If you like these loaded vegan nachos, you might also enjoy: