Loaded Vegan Nachos
These loaded nachos are perfect for sharing—or for those moments when you just want some easy, no-fuss indulgence. There are no strict rules here—just pile on your favorite toppings and dig in!
Ingredients
- 200g (approx. 1 bag) plain vegan tortilla chips
- 200g salsa
- 150g vegan guacamole (or mashed avocado)
- 200g black beans, drained and rinsed (or refried beans)
- 1 tin or pouch of vegan vegetable chili (e.g., Amy’s, Asda, Tesco, Sainsbury’s) or 1 tin lentils, drained and rinsed
- Handful of jalapeños, drained and rinsed
- 2 handfuls grated vegan cheese
- 2 tbsp vegan sour cream (or vegan crème fraîche – e.g., Oatly or M&S)
- Fresh coriander, chopped
Instructions
Preheat the Grill
- Set your oven grill to medium heat.
Warm the Chili
- Pour the lentils or vegetable chili into a saucepan and heat gently over low heat until warm.
Layer the Nachos
- Spread tortilla chips evenly on an oven-safe tray.
- Layer with vegan cheese, black beans, jalapeños, and the warmed chili.
- Place under the grill for 3–5 minutes, just until the cheese is slightly melted and bubbly.
Add the Cold Toppings
- Remove the tray from the grill.
- Spoon on the guacamole, salsa, and sour cream.
- Finish with a sprinkle of fresh coriander.
Serve & Enjoy
- No need to be precise—just have fun and make it your own!
- Pro Tip from Foodicious Recipes
For ultra-crispy nachos that don’t go soggy, layer the chips and toppings in two stages—half the chips, half the toppings, then repeat—this ensures even coverage and better texture throughout.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
