Vegan Nachos
Vegan nachos are the perfect appetizer, a game day snack, or a weeknight meal. This vegan nachos recipe is a crowd pleaser.
Servings: 6 servings
Calories: 482kcal
Ingredients
Homemade Tortilla Chips
- 1 package small flour or corn tortillas oil-free or a bag of oil-free nacho chips
- ¼ cup lime juice
- Seasoning of choice
Nacho toppings:
- 1 recipe Vegan Lentil Taco Meat
- 15 ounces can black beans, rinsed and drained or use pinto beans or oil-free refried beans,
- 1 Red bell pepper diced
- 1 Red onion yellow or white can be substituted, diced
- 3 Jalapenos deseeded and sliced thin
- 1 cup Vegan Nacho Cheese Sauce
- 1 cup Grape tomatos, cut in halves
- ½ cup radishes, sliced thin
Optional toppings on the side
- ½ cup vegan sour cream
- 1 cup salsa of choice
- ½ cup guacamole
- ½ cup cilantro
Instructions
Homemade Tortilla Chips (air-fried or baked)Air fried:
- Using a pizza cutter or a sharp knife, cut the small tortillas into quarters.
- Using a basting brush, brush tortillas with lime juice or toss the tortilla wedges in a bowl with the lime juice.
- Make a single layer in the base of the air-fryer pan.
- Sprinkle with seasoning.
- Cook at 400 degrees in a single layer.
- Cook for 3 minutes.
- Remove cooked chips and place them in a bowl while you repeat the steps until all chips are air-fried.
Baking:
- Using a pizza cutter or a sharp knife, cut the small tortillas into quarters.
- Using a basting brush, brush tortillas with lime juice or toss the tortilla wedges in a bowl with the lime juice.
- Make a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Preheat oven to 400 F/ 205 C.
- Place the pieces on a parchment-lined cookie sheet or use a silicone baking mat.
- Brush the top side of the tortilla pieces with lime juice.
- Sprinkle with seasoning and evenly spread the chips out.
- Flip over and brush the other side. Sprinkle the rest of the seasoning.
- Bake for 16-17 minutes or until they are crispy and just starting to brown.
- Layering the ingredients.
- Preheat the oven to 350 degrees and prepare a baking pan with parchment paper or a siicone bakingmat.
- If using bagged chips, warm them in the oven before layering ingredients on top for a few minutes.
- If using homemade chips, layer the ingredients while warm.
- Place a single layer of tortillas chips on a baking pant lined with parchment paper or a silicone baking mat.
- Then, add lentil taco meat on top of the chips, spreading evenly to cover the chips.
- Next, add a layer of black beans.
- Add a layer of diced vegetables, and drizzle with vegan nacho cheese sauce.
- Repeat by adding more chips, followed by more beans, veggies and cheese.
- Repeat until all teh ingredients are gone.
- Depending on the size of the baking pan, it should be apprixmately 4 layers.
- Cook for 15 minutes in a 350 degree oven.
- Serve with salsa, vegan sour cream, guacamole, and any of your favorite hot sauces on the side.
- Sprinkle with chopped cilantro.
Notes
- Chop all your toppings and make the lentil taco meat and nacho cheese sauce in advance to help with meal prep.
- Layering the chips, toppings, and cheese is the key to the perfect vegan nachos.
- Reserve the cilantro, vegan sour cream, guacamole, and salsa for adding after cooking.
- Add any of your favorite vegetables, or choose vegan taco meats such as walnut taco meat or taco filling made from tempeh.
- Serve nachos with Mexican chopped salad, Mexican street corn salad, or Mexican quinoa salad.
- The best way to reheat nachos is in the oven. Preheat your oven to 300°F (150°C) and remove cold toppings from the nachos. Line a tray with parchment paper and spread the tortilla chips out. Reheat the nacho chips for approximately 10 to 15 minutes.
Nutrition
Calories: 482kcal | Carbohydrates: 72g | Protein: 19g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 431mg | Potassium: 1056mg | Fiber: 18g | Sugar: 10g | Vitamin A: 1592IU | Vitamin C: 49mg | Calcium: 139mg | Iron: 5mg