Nachos are one of the easiest and most fun snack foods (or super simple dinners) to make plant-based. Whenever there’s a big game on and I don’t want to miss out on all the best game-day foods, I turn to these super customizable and delicious nachos.
The nachos are gluten free and easily made dairy free by either trying out a vegan cheese substitute (more on this in a moment) or skipping cheese all together.
If you skip the cheese, I love adding this Bitchin’ Chipotle Sauce on top of the nachos for a creamy flavor with a kick. It can help hold the chips together like traditional nachos and tastes a bit like queso (although I love it more), plus it’s made with simple, real ingredients.
If you are interested in trying a vegan cheese substitute, now is the time! Vegan cheese is, without a doubt, best when melted. This one is famous for not only looking like real cheese, but melting beautifully and tasting great.
Either way, when you serve these nachos with creamy guacamole and your favorite salsa, you’re sure to love them with or without cheese.
Cook time: 30 minutes
Ingredients
1 cup frozen corn
1 16 oz bag of corn tortilla chips
1 15 oz can of black beans, drained and rinsed
1 cup Violife vegan cheddar (you can omit or substitute with another vegan cheese)
1 bell pepper, stems removed and diced
1 and ¼ cup yellow or red onion, peeled and diced, divided
2 avocados, peels and pits removed
2 Tbsp lime juice
½ tsp salt
1 tsp cumin
1 cup tomatoes, diced
½ cup Bitchin’ Chipotle Sauce
Your favorite salsa
Preparation
Step 1: Preheat your oven to 425°. Bring a small pot of water to boil. Once boiling, add the frozen corn and cook per the package instructions.
Step 2: Spread the chips out on a baking sheet or two if you need more space. Add the drained black beans on top of the chips and add the vegan cheese, if using. Add the bell pepper and onion, as well. Once your oven is hot, cook the nachos in the oven for 15-20 minutes until the cheese is fully melted and the onions and peppers have softened.
Step 3: Prepare your guacamole by adding the avocados, lime juice, salt and cumin in a small bowl. Mash the avocado using a fork until you achieve the consistency you prefer. If desired, add 2 Tbsp of diced tomatoes and mix into the guacamole, as well.
Step 4: Remove the nachos from the oven. Add the remaining tomatoes on top. Garnish with the chipotle sauce, guacamole and your favorite salsa.
Comments