Name: Loaded Plant Based Nachos
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 6 cups tortilla chips (about one 1 medium-sized bag); 1 15oz can of black beans, drained and rinsed; 1 cup of BEST vegan queso or 1 cup storebought vegan queso; 2 roma tomatoes, seeded and diced; 1 jalapeno, sliced; 1/4 red onion, diced; 1 15oz can of corn (frozen or canned is fine); 1/4 cup dairy free sour cream; Cilantro to taste

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Get ready for a plant based fiesta in your mouth with these loaded vegan nachos. A sheet pan covered with crispy tortilla chips and piled high with vegan friendly toppings including beans, fresh tomatoes, spicy jalapeños, cilantro, and the BEST vegan queso of all time. Easy to make and delicious to devour.

Nothing makes me happier than a plate of nachos and this recipe is the perfect dish to share with friends and family! It’s easy to customize this recipe based on your preferences and it’s gluten free, dairy free, and vegan so everyone can enjoy these crunchy nachos.

I’ve included a recipe for my favorite vegan queso but if you’re short on time, you could substitute this for storebought vegan cheese or vegan queso.

If you are looking to round out your Cinco De Mayo spread or just love a good Mexican night, check out my salsa chicken tacos with avocado crema, healthy taco casserole, and of course, watermelon margaritas, and my real strawberry daiquiri.

Ingredients Needed for Loaded Plant-Based Nachos:

Chips! But of course. I love Siete’s chips cooked in avocado oil, but you can use any you’d like. Look for a sturdy chip that can stand up to many toppings.
The BEST Vegan Queso – This is a homemade recipe of mine and it really takes these nachos to the next level. If you don’t have time to make your own, you can use storebought.
Roma tomatoes – You can use any type of fresh tomato but I think Roma works really well in this recipe.
Red onion – This gives us some good crunch, color, and a slightly sharp bite. If you don’t love the flavor of raw onions, try soaking them in water for a few minutes first. This will mellow the flavor.
Black beans – this is our protein source and the heartiest part of our beans since we aren’t using meat. You can substitute these for pinto beans, if you prefer.
Corn – You can use canned or frozen corn. If using frozen, be sure to thaw it first.
Jalapeños – I love a good kick!
Plain dairy free yogurt – I use this in place of sour cream but you could also substitute this for plant-based sour cream.
Cilantro – Don’t skip the cilantro! It adds a nice flavor and additional color.

Tips for the Perfect Loaded Plant Based Nachos:

Make sure your queso is hot when you pour it on. No one likes cold nachos.
It might sound weird, but I water down my sour cream just a little bit so I can drizzle it more evenly. But you can totally just dollop it on!
I don’t seed my jalapeños, but if you are sensitive to spice, you might want to.

In addition to the listed ingredients, you will need:

a sheet pan
parchment paper (optional)
a can opener

Frequently Asked Questions

Can I reheat leftovers? I recommend eating these nachos as soon as you make them, as the chips tend to get soggy over time.

Can I add meat? Sure! I kept these nachos plant-based but if you wanted to add meat, try using seasoned ground beef or shredded chicken.

Can I make these in advance? I wouldn’t recommend making them in advance but you could prep all the ingredients including the queso the day before. Then when it’s time to make the nachos, it only takes a few minutes to assemble and bake them.