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.

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.

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

How to make Vegan Nachos

Preheat oven to 350 degrees F.

Place your favorite corn 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)

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.

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.

Print Recipe

5 from 2 votes

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: 3.1% | Vitamin C: 4.6% | Calcium: 6.9% | Iron: 9.4%

nutrition disclaimer

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