Nachos are another family favorite and definitely quick and easy to prepare. By now you may have realized that I love to prepare meals that don’t require me to spend hours in the kitchen. Vegan Black Bean Nachos is amazing!
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I’m always on the go, therefore I always have to be in and out of the kitchen in a jiffy. However, I love my meals to be full of colors and flavors. Vegan Black Bean Nachos are full of flavor with my easy vegan nacho cheese sauce, lentil taco meat, black beans, salsa, tomato, avocado, cilantro.
How To Make Vegan Black Bean Nachos
This recipe is certainly no exception. I incorporated the veggies that I have on hand; you may substitute your family’s favorite vegetables here.
For the veggie crumbles, you can use the recipe from my Lentil Taco Fries or Oatmeal Burger Recipe. Many of my readers make the Oatmeal Burger Recipe and freeze them so they can easily use it as a meat substitute, just defrost and crumble. If you are in a hurry and don’t mind using store-bought meatless grounds such as Gardein Beefless Grounds works great.
You can substitute the cheese sauce for hummus, kalamata olives and add vegan sour cream. Instead of avocado, you can substitute guacamole.
If you make this loaded Vegan Nachos, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
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Categories
- Courses: Appetizer, Entrée, Main Course, Snack
- Cuisine: Mexican
- Season: Cinco De Mayo
Nutrition
(Per portion)- Energy: 396 kcal / 1655 kJ
- Fat: 12 g
- Protein: 19 g
- Carbs: 56 g
Cooking Time
- Preparation: 20 min
- Cooking: 10 min
- Ready in: 30 min
Ingredients
- 4 cups Tortilla chips
- 1 batch vegan nacho cheese
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 batch lentil taco meat recipe, or your favorite vegan crumbles (optional)
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup salsa
- 1/2 teaspoon cumin
- salt, (optional)
Toppings
- grape or cherry tomatoes, chopped
- 1 avocado, peeled, pitted and chopped
- 2 green onions, chopped
- 1/4 cup cilantro leaves, chopped
Instructions
- Heat oil in a large skillet over medium heat, add onion and saute until soft, about 3 minutes. Add garlic and cook for another minute.
- Add vegan crumbles/grounds and stir, cook for a minute. Add black beans, salsa, cumin and salt if needed, stirring to combine. Cook for 3 minutes until flavors combine.
- Make a batch of my vegan nacho cheese recipe and set aside
- Place chips on a serving platter. Layer with vegan crumble/blackbean mix, top with nacho cheese, and toppings. Enjoy!
Notes
Note: This recipe doesn’t include calorie count for veggie grounds.
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i just finish making the lentil taco meat taste great… about to make the cheese sauce and your strawberry ice cream is in the freezer. Will be everything together when he comes home..Hubby bday today..thank you for meal idea.. I know he is going to love it. QUESTION: I had to look on another site for salsa recipe…. Do u have any … I don’t use vinegar and most store bought are .. and it cheaper to make your own.. If you do have a recipe for salsa I would prefer to use yours… All your recipes taste great.
Thanks
Philly, that’s wonderful. Love how you are making a homecooked meal for your hubby’s birthday. I don’t cook with vinegar either, I find foods with vinegar gives me heartburn. I will have to post a salsa, ketchup and more sauces in general recipe for summer, thank you for reminding me.
Philly, I just realized that ironically the strawberry ice cream is the one I updated last night. I have changed the recipe and will be posting new photos. I’m not sure if you made the old version because I had edited it with the new measurements.
This looks amazing! Thanks for sharing the recipe. ?❤️
You are welcome Ashley, hope you try them :)