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Loaded Vegan Nachos
5 from 15 votes

Loaded Vegan Nachos

Loaded Vegan Nachos layer tortilla chips with black beans, shredded vegan cheddar, grilled bell peppers, mushrooms, and onions seasoned with fajita spices. The nachos are baked until the vegan cheese melts, then topped with a lime-cilantro sour cream and avocado. The combination offers smoky, tangy, and fresh flavors with varied textures suitable for a satisfying plant-based appetizer or snack.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 519 kcal
Course: Main Course, Appetizer, Snacks
Cuisine: American, Mexican

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

    Cup of Yum
  1. Preheat grill to medium-high heat. 
  2. Preheat oven to 375 degrees (F). 
  3. 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. 
  4. 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.
  5. In a large baking dish, spread chips in an even layer. Sprinkle half the cheese on top of the chips. 
  6. 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. 
  7. Bake in the oven for 5-10 minutes, until cheese is melted.
  8. While the nachos are baking, prepare the toppings. 
  9. Slice the lime in half. 
  10. 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. 
  11. 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. 
  12. Serve nachos topped with the guacamole and cilantro-lime sour cream. 

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 519

% 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.