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The Best Damn Vegan Nachos

The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!
Author Minimalist Baker
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Plate of The Best Damn Vegan Nachos made with cashew queso, salsa, guac and more
4.85 from 19 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (Entrée portions)
Course Appetizer, Entrée, Side, Snack
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • ~8 cups restaurant-style tortilla chips
  • 1 batch Cashew-Less Vegan Queso
  • 1 (15-ounce) can black beans (drained)
  • 1 cup guacamole* (see notes)
  • 1 cup chunky salsa
  • Fresh jalapeños and red onion (optional // sliced)
  • Hot sauce (optional)
  • Cilantro (optional)
US Customary - Metric

Instructions

  • If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
  • Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
  • Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
  • Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!

Video

Notes

*To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1 lime, juiced (plus more to taste of each).
*Nutrition information is an estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 563 Carbohydrates: 75.8 g Protein: 14.4 g Fat: 24.6 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1213 mg Fiber: 17.2 g Sugar: 8.2 g