Delicious Plant-Based/Vegan Nachos

This recipe is another one of our family favorites and I’m always getting positive comments on my Instagram stories when we make it! So I hope you guys enjoy!

This recipe feeds our family of 5. Before I jump in, I want to say that nachos are a personal food choice lol. There are so many things you can add, substitute or eliminate so I want to see how you guys change this up to your family’s taste buds! Please tag me on social media @brittanyeastham! ย I also run the account @easyplantbasedrecipes on Instagram and Facebook! Give me a follow and tag me with your plant-based nacho recipe variations. Also, for this particular recipe there may be a few things that I can’t give you an exact amount on, but I’ll do my best. Some times I just kind ofย sprinkle stuff around until it looks like enough. It’s something all the professional cooks call “eyeballing it” lol.

This article may contain affiliate links, all opinions are my own. See my fullย disclosure policy here.

Plant-Based Nachos ingredientsย 

-2 bags of Yellow Corn Tortilla Chips (this is something I eyeball…I end up using about a bag and a half and we use the rest for chips and salsa)

-1 can of black beans (drained)

-1/2 bunch of cilantro (chopped)

-Green onions chopped (I eyeball this…but I probably use half a bag)

-1/2 of each- Red, Yellow, Orange Peppers chopped (save the other half to dip in garlic hummus!! mmmmm…)

-1 avocado (sliced and chopped into squares…I’ll have to do a video on this soon!)

-1 tomato sliced and chopped

-Taco Seasoning- to sprinkle on the top

-Salsa (any kind you like or have on hand!)

*Not Pictured: We also love to add corn and bbq sauce sometimes

Directions:

  1. Heat the oven to 350 degrees.
  2. Get a large casserole dish (or 2 or 3) and start laying out the yellow corn tortilla chips. This one LARGELY depends on how many people you’re feeding and how hungry they are! My family can PUT DOWN some nachos so I end up making 3 casserole dishes of these. Lay the chips out randomly a few layers thick. Once they are stacked 2-3 chips high I start the rest.
  3. Start “decorating” the chips. I ALWAYS have the kids help me with this. I think it’s so important to raise independent little mama’s that can cook healthy food, so I never miss an opportunity! Start evenly sprinkling on the black beans, cilantro, tomatoes, green onions, peppers, avocado, corn (if you are using) and whatever else sounds good!
  4. Sprinkle taco seasoning to taste all over the top. We love taco seasoning so I’m not shy with ours…. we like them heavily seasoned.
  5. Evenly spread a few tablespoons of salsa and/or BBQ sauce on the top. Too much of this will make the chips soggy (ask me how I know lol), but it’s a nice addition to add extra flavor! Otherwise the nachos are a little dry.
  6. Stick these in the oven on 350 for about 8-10 minutes to heat everything up a little bit.
  7. CHOW DOWN! These don’t save too great (the chips get soggy) so it took me making them a few times to get our portions right so we didn’t waste too much of it.

We make these so much and I’m always looking for variations, can’t wait to see what you guys come up with! Don’t forget to follow and tag us (@brittanyeastham + @easyplantbasedrecipes !

Save this to your Pinterest Board for a quick, easy, HEALTHY meal on your way out the door to soccer practice! (click on the icon in the upper left corner of the graphic)

Atlantic Salmon are usually farmed, and coloring agentsto turn the flesh pink.

 

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