Vegan Loaded Nachos Recipe

Tortilla chips: The base of our nachos, providing a crunchy texture.

Black beans: Adds protein and a hearty texture.

Corn kernels: Brings a sweet and juicy element to the dish.

Vegan cheese: Melts over the nachos, adding a creamy and cheesy flavor.

Salsa: Adds a tangy and spicy kick.

Avocado: Provides a creamy and rich texture.

Cherry tomatoes: Adds a burst of freshness and color.

Cilantro: Adds a fresh and herby flavor.

Lime: Squeezed over the top for a zesty finish.

To ensure your vegan cheese melts perfectly, try grating it yourself from a block rather than using pre-shredded varieties. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Additionally, for an extra burst of flavor, lightly toast the corn kernels in a dry skillet before adding them to the nachos. This will bring out their natural sweetness and add a slight char that complements the other ingredients beautifully.

• tortilla chips - Substitute with pita chips: Pita chips offer a similar crunch and can be a healthier alternative.

• black beans - Substitute with pinto beans: Pinto beans provide a similar texture and flavor profile.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color.

• vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good source of B vitamins.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresher, chunkier texture with similar flavors.

• avocado - Substitute with guacamole: Guacamole provides a creamy texture and enhanced flavor.

• cherry tomatoes - Substitute with diced regular tomatoes: Diced regular tomatoes offer a similar juicy texture and flavor.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor without the soapy taste some people experience with cilantro.

• lime - Substitute with lemon: Lemon offers a similar tangy acidity and can brighten up the dish.

• Allow the nachos to cool completely before storing. This prevents condensation, which can make the tortilla chips soggy.
• Transfer the cooled nachos to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, keep the salsa and avocado separate and add them fresh when reheating.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for 5-10 minutes until they are warmed through and the vegan cheese is melted again.
• If you prefer using a microwave, place a portion of the nachos on a microwave-safe plate. Heat on high for 1-2 minutes, checking halfway to ensure even heating.
• For freezing, avoid adding salsa, avocado, and cherry tomatoes before freezing as they do not freeze well. Instead, freeze only the tortilla chips, black beans, corn, and vegan cheese.
• Place the nachos in a single layer on a baking sheet and freeze for 1-2 hours until solid. This prevents them from sticking together.
• Transfer the frozen nachos to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to eat, preheat your oven to 350°F (175°C). Spread the frozen nachos on a baking sheet and bake for 10-15 minutes until heated through and the vegan cheese is melted.
• Add fresh salsa, avocado, cherry tomatoes, and cilantro after reheating for the best taste and texture.

• Preheat your oven to 350°F (175°C). Spread the leftover tortilla chips on a baking sheet, ensuring they are in a single layer. Cover with foil to prevent burning. Heat for about 10 minutes or until the vegan cheese is melted and the chips are crispy again.

• Use a skillet on medium heat. Add a small amount of olive oil to the pan. Place the leftover nachos in the skillet and cover with a lid. Heat for about 5-7 minutes, stirring occasionally to ensure even heating.

• For a quick fix, use the microwave. Place the nachos on a microwave-safe plate. Cover with a damp paper towel to keep them from drying out. Heat on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the nachos in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, use a double boiler. Place the nachos in the top part of the double boiler and cover. Heat over simmering water for about 5-7 minutes, stirring occasionally to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the nachos on the toaster oven tray and cover with foil. Heat for about 10 minutes or until the vegan cheese is melted and the chips are crispy.

• Oven: Used to bake the nachos at the specified temperature to melt the vegan cheese and heat the toppings.

• Baking sheet: A flat surface to spread the tortilla chips and layer the toppings before baking.

• Measuring cups: Essential for accurately measuring the black beans, corn, vegan cheese, and salsa.

• Knife: Needed to dice the avocado and halve the cherry tomatoes.

• Cutting board: A safe surface to chop the avocado, tomatoes, and cilantro.

• Mixing bowl: Useful for combining the black beans and corn if you prefer to mix them before adding to the nachos.

• Tongs: Handy for spreading the toppings evenly over the tortilla chips.

• Serving platter: Ideal for presenting the nachos once they are baked and topped with fresh ingredients.

• Lime squeezer: Optional but helpful for squeezing lime wedges over the nachos for added flavor.

Preheat while prepping: Preheat your oven while you gather and prepare your ingredients to save time.

Use canned beans: Opt for canned black beans instead of cooking them from scratch.

Frozen corn: Use frozen corn kernels to skip the step of cutting fresh corn.

Pre-shredded cheese: Buy pre-shredded vegan cheese to avoid shredding it yourself.

Ready-made salsa: Use store-bought salsa to save time on chopping and mixing.

Quick avocado prep: Dice the avocado while the nachos are baking to streamline the process.

Cherry tomatoes: Halve the cherry tomatoes in advance and store them in the fridge.