Loaded Vegan Nachos

Overhead view of a tray of nachos covered in vegan sour cream, tomatoes, and jalapeños

These loaded vegan nachos have vegan meat, black beans, and vegan cheese sauce. They take 20 minutes to make, and you can add all your favorite toppings to them.

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 306

Author Jessica Hylton

Ingredients

For the Nachos:

1 bag corn chips
10 ounces vegan crumbles cooked according to package
1 15-ounce can black beans drained and rinsed
1/2 cup water
2 tablespoons taco seasoning
1 cup vegan cheese sauce

Optional Toppings:

Tomatoes
Pico de gallo
Salsa
Vegan sour cream
Jalapeños
Olives
Guacamole
Avocado
Cilantro
Green onion

Instructions

Preheat the oven to 350℉/180℃ degrees and line a baking sheet with parchment or aluminum foil.
Add the cooked vegan crumbles, water and taco seasoning to a large skillet. Cook over medium-low heat, stirring occasionally, until the water has cooked away.
Add the black beans to the taco crumbles and stir. Cook for another 5 minutes to heat the beans.
Put a layer of corn chips on the prepared baking sheet. Top with the crumble/bean mixture. Then top with a little vegan cheese sauce. Add another layer of chips, followed by the crumble/bean mixture, and vegan cheese.
Place the baking sheet in the oven and bake for 5-6 minutes, just to warm the chips.
Remove from the oven and top with your favorite toppings.

Notes

For the cheese sauce, I use this recipe.
Adjust the taco seasoning after cooking the vegan meat crumble and beans.
Don't overcrowd the chips in the baking sheet.
Keep an eye on the oven to make sure the chips don't burn.
The nachos are best served fresh, but you can store them in an airtight container in the fridge for up to 3 days, and reheat in a 325F oven for 5 minutes.

Nutrition