Vegan Loaded Nachos

Vegan Loaded Nachos

These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version is of course the best and well worth the effort but if you don’t have the time or inclination you can cheat all the way 🙂

This recipe was taken straight from our Everybody’s Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

If you’re short of time then try our cheatin’ version!

Gluten free
Wheat free
Low fat, low sugar
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

60

Cuisine

Mexican, Central and South American

Meal

  • mains
  • lunches

Servings

6

Ingredients

Tortillas

  • 6 flour tortillas (or use 2 large bags of shop bought tortilla chips, check the ingredients to make sure they’re vegan), cut into triangles
  • 100g/1 cup grated vegan cheese
  • 1 portion of our guacamole (or for a cheatin’ version, buy Sainsbury’s Be Good To Yourself Guacamole, Holy Moly, Asda Smashed Avocado dip, Morrison’s Guacamole or use a chopped up avocado)
  • 1 portion of our sour cream (or for a cheatin’ version, buy ready-made eg Tesco Free-From, Asda Free-From or Tofutti)
  • 1 portion of our fresh salsa (or for a cheatin’ version buy a shop bought salsa, available in fresh tubs or jars… nearly all are vegan)

Refried Black Beans

  • 1 tin (400g) black beans, drained and rinsed
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tbsp lime juice
  • 1 tsp brown sugar or vegan syrup (eg agave or maple etc)
  • Olive oil for frying

Instructions

Tortillas

  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Line a couple of baking trays with greaseproof paper.
  3. Lightly coat the tortilla triangles in a light oil, such as rapeseed.
  4. Place them on the baking trays, evenly spaced, then pop them in the oven for around 10 minutes or until golden.

Refried black beans

  1. Heat a little olive oil in a small saucepan on a medium heat and add the spices. Lightly fry for 30 seconds – 1 minute and then add the black beans.
  2. Cook the beans for around 5 minutes, stirring throughout.
  3. Add the lime juice and sugar, then cook for a further couple of minutes.

Assembly

On a large serving plate, add a layer of tortilla chips followed by the refried black beans, guacamole, salsa, grated cheese and repeat. Top off with fresh coriander and sour cream.

24862486

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

sticky-toffee

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

pithivier

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…