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Loaded Vegan Nachos

Nachos loaded with vegan cheese, black beans, and spicy veggies.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Author: Linda & Alex


  • 1 teaspoon of avocado oil
  • 1 bag of corn chips
  • 1 can of black beans – drained and rinsed well
  • 1 red onion - diced
  • 1 yellow bell pepper – seeded and diced
  • 1 jalapeno pepper – seeded and coarsely chopped
  • 1 cob of corn – cut off the kernels
  • 1 cup of baby bellas – thinly sliced
  • 3 teaspoons of chili powder
  • ½ teaspoon of cayenne pepper
  • 2 teaspoons of cumin
  • 2 teaspoons of salt
  • Black pepper to taste
  • 1 large tomato – seeded and chopped
  • ½ cup of cilantro leaves
  • Vegan cheese of your choice or make my cashew cheese http://www.veganosity.com/eggless-dairy-free-chili-rellenos/


  • Preheat the oven to 350°
  • For the beans:
  • Put the beans in a medium sauce pan and cover with water and bring to a boil. Reduce the heat to low boil and add 2 teaspoons of chili powder, ¼ teaspoon of cayenne pepper, 1 teaspoon of cumin, 1 teaspoon of salt, and black pepper to taste. Cook the beans for twenty minutes or until the water evaporates, stirring occasionally. Set aside.
  • For the vegetables:
  • Heat the oil on medium heat in a large skillet and spread evenly over the bottom of the pan. Add the baby bellas and cook until browned and slightly soft. Remove from the pan and set aside. Add the onion, bell pepper, jalapeno, corn, and the remaining spices and cook until the onions are translucent and the peppers are soft. Put the mushrooms back in with the vegetables and stir them around in the pan. Set aside.
  • Spread the chips on a rimmed backing sheet and sprinkle the cheese over the chips, spoon the beans and the veggies over the cheese and chips and bake for 8-10 minutes, making sure not to burn the chips. Sprinkle the fresh tomato and cilantro on top.
  • Enjoy!
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