Loaded Vegan Nachos
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
519 kcal
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Course
Main Course, Appetizer, Snacks
Loaded Vegan Nachos
Description
Loaded Vegan Nachos start with half a bag of tortilla chips topped with black beans and grilled vegetables including bell peppers, mushrooms, and onions tossed in fajita seasoning and olive oil. These grilled veggies provide a smoky char and soften while retaining some bite. The first layer of vegan shredded cheddar is placed under the beans and veggies, with more cheese sprinkled on top to melt during baking.
The assembled nachos bake in the oven for several minutes until the vegan cheese softens and melts, enhancing cohesion and creaminess. A key component is the lime and cilantro sour cream sauce made by combining vegan sour cream with fresh lime juice, zest, and cilantro, adding a bright, tangy accent. Avocado and jalapeño can be added for richness and heat.
This recipe offers a complex texture contrast with crunchy chips, creamy melted cheese, soft grilled vegetables, and cooling tangy lime sour cream. It works well as a vegan party dish or casual meal. The layering of beans, cheese, and grilled veggies ensures every bite has balanced flavors and richness.
Ingredients
- 6.5 oz tortilla chips half a bag, Mission® Rounds brand
- 15 oz black beans Drained and Rinsed
- 3 oz cheddar cheese Shredded, vegan
- 1 red bell pepper Sliced
- 1 red onion Sliced
- 5 oz portobello mushrooms Sliced, baby
- 1 tbsp fajita seasoning
- 2 tbsp olive oil
- ½ cup vegan sour cream
- 1 lime Fresh
- 2 tbsp cilantro Fresh or Freeze Dried
- 2 avocado Peeled and Cored
- ½ jalapeño Optional
Instructions
- Preheat grill to medium-high heat.
- Preheat oven to 375 degrees (F).
- Lay a sheet of aluminum foil out on a cutting board, and spread out the bell pepper slices, mushroom slices, and ⅔ of the onion slices in a single layer.
- Toss veggies in olive oil and fajita seasoning, coating evenly. Grill veggies over medium-high heat (on the aluminum foil sheet) for 10-12 minutes, or until just softened and starting to brown. Remove from heat.
- In a large baking dish, spread chips in an even layer. Sprinkle half the cheese on top of the chips.
- Spread a layer of black beans on top of the cheese. Then, spread the grilled veggies evenly on top. Sprinkle remaining cheese on top of the nachos.
- Bake in the oven for 5-10 minutes, until cheese is melted.
- While the nachos are baking, prepare the toppings.
- Slice the lime in half.
- In a small bowl, mix the sour cream with the juice and zest of one lime half. Add the cilantro. Mix well, and set aside.
- In another small bowl, mash the avocado with the back of a fork. Squeeze in the juice from the other lime half. Dice the remaining red onion, and add to the guacamole. Add salt and pepper to taste. (If using the jalapeño – finely dice and add it here.) Mix well, and set aside.
- Serve nachos topped with the guacamole and cilantro-lime sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Sodium | 374mg | 16% |
| Potassium | 828mg | 18% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 38.5mg | 43% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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