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A hand holding a nacho from a white bowl of vegan nachos with another nacho bowl and a wood bowls of vegan cheese, and salsa in the background

Loaded Vegan Nacho Bowls

Nachos for dinner! That's what these healthier vegan nacho bowls are all about. Made with black beans and veggies and a whole lot of flavor! 

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2 Servings
Calories 546 kcal
Author Linda Meyer

Ingredients

  • 1 yellow onion finely chopped and divided
  • 1 jalapeno pepper seeded and finely chopped
  • 1 red bell pepper finely chopped
  • 2 garlic cloves minced
  • 15 oz black beans
  • 2 tsp chili powder
  • 1 ½ tsp cumin
  • 1 tsp smoked paprika
  • Sea salt and pepper to taste
  • ¼ cup water
  • 1 tbsp tomato paste

Salsa

  • 1 large tomato diced
  • 1 avocado diced
  • ½ cup chopped cilantro
  • 1 lime
  • Sea salt and pepper to taste
  • Corn chips
  • 4 cups coarsely chopped spinach
  • Shredded vegan cheddar Jack we use So Delicious

GARNISH

  • Avocado slices
  • Lime wedges
  • Sprigs of cilantro
  • Red pepper slices

Instructions

  1. Preheat oven to 400°F (204°C)
  2. In a large skillet on medium-high heat, heat the oil. When the oil is hot, test with a piece of onion, if it sizzles it’s ready. Add half of the onion, jalapeno, and red pepper and cook for approximately 7 minutes, or until they begin to soften. Add the garlic and cook for 2 minutes. Stir frequently. Add the spices and stir for 1 minute. Add the water and tomato paste and stir until the paste dissolves. Add the beans and stir well. Turn the heat down to a simmer and cook for 7 to 10 minutes, or until the beans are heated through.

Salsa

  1. In a medium bowl, mix the other half of the onion, tomato, avocado, cilantro, lime juice and salt and pepper and stir until combined. Set aside.

Build the Bowls

  1. In two large serving bowls (pasta size bowls), arrange corn chips in a circle around the edge of the bowl. Put 2 cups of spinach in the center of each bowl. Spoon a layer of beans on top of the spinach, then sprinkle cheese (use as much or as little as you like) over the beans. Add one more layer of beans and cheese and bake for 6 to 8 minutes, or until the cheese melts. Watch them carefully so the chips don’t burn.
  2. Put the hot bowls on a heat safe surface and spoon salsa over the top and garnish with avocado slices, sprigs of cilantro, red pepper slices, and a lime wedge.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Loaded Vegan Nacho Bowls
Amount Per Serving
Calories 546 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 179mg8%
Potassium 2167mg62%
Carbohydrates 81g27%
Fiber 32g133%
Sugar 9g10%
Protein 25g50%
Vitamin A 9910IU198%
Vitamin C 137.2mg166%
Calcium 187mg19%
Iron 9.3mg52%
* Percent Daily Values are based on a 2000 calorie diet.