Vegan nachos!!! Oh my goodness, this recipe is so fun! Whether you are making a platter for Taco Tuesday, stacking a pile for a poolside snack, or throwing a party with a DIY nacho bar, you are going to love this recipe for Vegan Black Bean Nachos.
I have taken out all of the animal products in this delicious recipe, but have kept all the flavor with black and pinto beans, dairy-free cheese and sour cream, guacamole and fresh veggies. Get creative with your toppings:
Cilantro….let your creativity take you to delicious places!
These are super easy to make and I really like the idea of setting up a DIY nacho bar for a fun way to entertain. Want more nachos? Get my Matzah Nachos recipe here!
Vegan Black Bean Nachos
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 onion chopped
- 1/4 vegetable broth
- 3 tablespoons taco seasoning
- 1 dollop vegan sour cream (preferably Tofutti)
- 2-3 dollops guacamole
- 2-3 dollops salsa
- 1 cup Daiya cheddar-style shreds
- 5 cups tortilla chips
Heat broth in a saute pan and add onion. Cook 5 minutes until softened.
Add the beans, corn, and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
Spread the chips into a microwave safe bowl or onto a dish.
Spoon the bean mixture over the chips.
Sprinkle the cheese on top, and microwave about 1 minute until the cheese is melted.
Top with dairy-free sour cream, salsa, and guacamole.