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!
Foto: Minimalist Baker — Minimalist BakerIngredients
- ~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))
Steps
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!
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