Vegan Nachos Recipe
This easy vegan nachos recipe is all made in a sheet pan! Layered with veggies and classic fixings, you won't miss the meat with these loaded nachos.
Servings 4 servings
Calories 479kcal
Equipment
Ingredients
- 1 1/2 cups tortilla chips
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels
- 1 1/2 cups vegan cheddar cheese, shredded
- 1/2 cup Pico de Gallo
- 1/2 cup guacamole
- 1/2 green bell pepper, diced
- 4 radishes, thinly sliced
- 1 jalapeno, thinly sliced
- 1/4 cup vegan sour cream
- 2 tbsp chopped cilantro
- 1 lime, quartered for serving
Instructions
- Preheat the oven to 425°F.
- Arrange the tortilla chips on a sheet pan.
- Top the chips with beans, corn, and cheese.
- Bake for 10 minutes or until the cheese is melted.
- Remove from the oven and add the remaining toppings. Enjoy!
Notes
- Make your own Pico de Gallo from diced Roma tomatoes, onion, lime juice, and cilantro. You can also swap Pico de Gallo for this easy salsa tatemada recipe. For the guacamole, all you'll need are avocados, salt, and lime juice.
- Planning on feeding a crowd? The secret is layering, not piling the chips and adding all the toppings in one go. After you finish the layer of tortilla chips, beans, corn, and cheese, do another layer of chips, and so on, then finish with the remaining toppings.
- Experiment with your favorite toppings to give your sheet pan nachos a twist. You can also cook TVP with tamari and your choice of spices until it resembles ground beef.
Nutrition
Serving: 1c | Calories: 479kcal | Carbohydrates: 59g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 920mg | Potassium: 346mg | Fiber: 8g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 27mg | Calcium: 89mg | Iron: 2mg