ObiSpecial Vegan Nachos Recipe You Must Try
There’s hardly anyone that say they don’t like crunchy chips piled high with flavorful toppings, gooey (vegan)cheese, creamy guacamole, and a vibrant salsa that makes their taste buds dance. I don’t know any such person, that’s because of how good and loved vegan nachos are known to be. If you want a snack that packs the most toppings you’d love, look no further than vegan nachos.
Due to the many ingredients that come with a wide variety of flavors, many people would assume making some delicious nachos is difficult, but I disagree completely and would make you disagree too with this recipe. The foundation, of course, is your tortilla chips, I like to use thick, sturdy corn chips. Thick because I want it to be able to hold up well under the weight of all the toppings. You can stick with store-bought chips, or you can make your own from fresh corn tortillas baked until crisp.
Unlike the base, the toppings is where diversity and variety of texture, flavors and everything good comes into play. Instead of picking the best toppings one by one, we might as well go straight to the recipe to see my preferred choice of ingredients for toppings and my steps for making really great vegan nachos under 30 minutes.
Special Vegan Nachos Recipe You Must Try
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Medium skillet
- Mixing spoon
- Knife
- Cutting board
Ingredients
Nachos Base
- 8 oz tortilla chips corn, vegan-friendly
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn drained
- ½ cup red bell pepper diced
- ½ cup red onion finely chopped
- 1 cup vegan shredded cheese cheddar or Mexican-style
Seasoning
- 1 tsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
Toppings (Optional but Recommended)
- ½ cup fresh salsa
- 1 ripe avocado diced or mashed
- ¼ cup sliced jalapeños
- ¼ cup chopped fresh cilantro
- Vegan sour cream or cashew cream
- Lime wedges
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season the Beans & Veggies
- Heat olive oil in a skillet over medium heat. Add black beans, corn, bell pepper, and red onion. Sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Sauté for 3 to 5 minutes until heated through and fragrant.
Assemble the Nachos
- Spread tortilla chips evenly on the prepared baking sheet. Spoon the seasoned bean and veggie mixture over the chips. Sprinkle vegan cheese evenly on top.
Bake
- Bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
Add Toppings
- Remove from the oven and top with salsa, avocado, jalapeños, cilantro, and a drizzle of vegan sour cream if desired.
Serve
- Serve immediately with lime wedges on the side.
Nutrition
Obi
