Description
These sheet pan vegan nachos are made with crispy tortilla chips then piled high with vegan-friendly toppings, including beans, fresh tomatoes, spicy jalapeños, cilantro, and the BEST vegan queso of all time.
Ingredients
Scale
- 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
Instructions
- Make a batch of the BEST vegan queso or warm up your storebought queso in the microwave.
- Prepare your pan – Place a piece of parchment paper on a cookie sheet (optional) and spread out your chips into an even layer and top with beans.
- Place the baking sheet in the oven for 6-8 minutes until beans are warm.
- Top it – add your corn, onion, jalapeno, and tomato. Add as much or as little of each as you like, you don’t have to use it all.
- Drizzle it with your queso and sour cream.
- Finish it off with some cilantro – and dig in!
Notes
Feel free to omit/add ingredients as you want to make this your own! I also love adding guacamole or sliced avocado.