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You are here: Home / Recipes / Vegan Nachos with Black Beans

Vegan Nachos with Black Beans

By: Courtney Published: April 18, 2019 2 CommentsUpdated on: July 16, 2020

This post may contain affiliate links. Please see my disclosure policy for more information.
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Vegan Nachos with Black Beans - Sheet Pan Appetizer for Cinco de Mayo

Our Vegan Nachos with Black Beans are dressed and ready for a hungry crowd! This Mexican appetizer is vegan and gluten-free.

vegan nachos on a baking sheet on a gray napkin

Everyone loves Nachos! I look forward to every Taco Tuesday and whenever we have leftover Mexican Black beans it’s time for loaded nachos. We also love making this for game nights, parties, and of course Cinco de Mayo!

We make fully loaded vegan nachos – all the toppings! You can use as many toppings as you like piled on gluten free yellow tortilla chips.

tortilla chip in fully loaded nachos

Nacho Toppings

You can use storebought or homemade. We have a few recipes that are perfect for topping nachos.

  • Mexican Black Beans
  • Taco Sauce
  • Guacamole
  • Pico De Gallo
  • Mango Salsa
  • Shredded Lettuce
  • Vegan Shredded Cheese
  • Plant Based Sour Cream or Yogurt.
  • Hot sauce
  • Refried Beans
  • Green Onions
  • Sliced Jalapenos

close up of nachos on a baking sheet

How to make Vegan Nachos

Preheat oven to 350 degrees F.

Place your favorite corn tortilla chips on a baking sheet.

vegan cheddar over black beans and tortilla chips on a baking sheet

Top with our Mexican Black Beans and shredded cheese.

Bake for 15 minutes or until the beans are warm and cheese is a little melty. (Most vegan cheeses will not fully melt)

nachos on a baking sheet over a gray napkin

Remove from the oven and top with guacamole, shredded lettuce, and pico de gallo.

This recipe doesn’t stick to the pan too much and it’s pretty easy to clean up. We use  USA Bakeware that has a silicone nonstick coating and have been very happy with them.

vegan nachos with black beans, vegan cheddar cheese, guacamole, and shredded lettuce

tips for the best Vegan Nachos

  • To make this an oil-free recipe use fresh corn tortillas and bake them in the oven before using.
  • Keep the beans thick so they don’t make the chips soggy.
  • If you’re using leftover beans heat them up a little before putting onto the chips.
  • Always preheat your oven and let it come to temperature – don’t toss into a cold oven.
  • Prep the toppings ahead so you can easily toss together.
  • Use a sturdy chip – this way it’s easy to scoop!
  • Skip the flavored tortilla chips – they can really take away from the dish.
  • You can use storebought Pico De Gallo or Guacamole to save time if needed.
  • These vegan nachos can easily be made into vegetarian nachos if you do not follow a vegan diet by using non-plant based cheese.
vegan nachos with black beans on a baking sheet
Print Recipe

Vegan Nachos with Black Beans

Our Vegan Nachos with Black Beans are dressed and ready for a hungry crowd! This Mexican appetizer is vegan and gluten-free
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: guacamole, mexican black beans, vegan nachos
Servings: 8
Calories: 263kcal
Author: Courtney

Ingredients

  • 2-3 cups tortilla chips
  • 1 1/2 cups Mexican Black Beans
  • 3/4 cup Guacamole
  • 1/2 cup Pico De Gallo
  • 1/2 cup Shredded Lettuce
  • 3/4 cup Vegan Shredded Cheese
  • 1/4 cup Taco Sauce

Instructions

  • Preheat your oven to 350 degrees F.
  • Place tortilla chips on a baking sheet.
  • Top the chips with black beans and shredded cheese.
  • Bake for 15 minutes or until the beans are warm and cheese is a little melty.
  • Remove from the oven and top with guacamole, shredded lettuce, and pico de gallo.
  • Enjoy!

Notes

To make this an oil-free recipe use fresh corn tortillas and bake them in the oven before using. • Always preheat your oven and let it come to temperature - don't toss into a cold oven. • Prep the toppings ahead so you can easily toss together. • Use a sturdy chip - this way it's easy to scoop! • Skip the flavored tortilla chips - they can really take away from the dish.
Nutrition
Calories: 263kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 368mg | Potassium: 321mg | Fiber: 6g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 3.8mg | Calcium: 69mg | Iron: 1.7mg
nutrition disclaimer

 

 

you may also like:

  • Vegan Burrito Bowl with Quinoa Brown RiceVegan Burrito Bowl with Quinoa Brown Rice
  • Mexican Pasta SaladMexican Pasta Salad
  • Cucumber Tomato Avocado SaladCucumber Tomato Avocado Salad
  • Black Bean Tacos – Vegan – Gluten FreeBlack Bean Tacos – Vegan – Gluten Free
  • Avocado Toast | Kale Guacamole with Balsamic VinegarAvocado Toast | Kale Guacamole with Balsamic Vinegar


posted in: Appetizers Recipes Vegan
avocado black beans cheese lettuce onions tomatoes tortilla chips

Meet Courtney

Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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  1. Marisa F. Stewart says

    April 22, 2019 at 2:04 pm

    Your fully loaded nachos certainly don’t look like they’re lacking in flavor. We certainly do love our appetizers especially if it has the Tex-Mex flavor. I know this will be a huge success when I make it for our next gathering.

    Reply
  2. Charity says

    April 24, 2019 at 8:57 pm

    Nachos are my husbands and my guilty pleasure. Whether it’s date night at a restaurant or at home, we like to make a meal of it. When we’re indulging we feel like we should go all the way. But these do seem a little lighter than our usual nachos. Maybe there will be room for dessert?

    Reply

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