Healthy Plant-Based Nachos are the ultimate! They will satisfy your snack food craving without leaving you looking for a pillow and a blanket. Check out how to make vegan nachos with just 10 minutes of prep time.
Healthy Plant-Based Nachos
Let the Games Begin
I have been receiving a lot of requests for easy-and-delicious-but-still-healthy snacks or “party” food. And I figured that football season would be a great time to debut this recipe.
These nachos taste just like the decadent treat from your favorite Mexican restaurant.
Raw Ingredients
How to Make Vegan Nachos
I used cheddar and pepperjack vegan cheeses, but you can use any plant-based cheese that melts and tastes like a dairy-based cheese.
The corn chips I replaced with Plentils (Enjoy Life’s brand for a lentil chip. . . and this is not a sponsored post!) Lentil chips are great because they bring a little more protein to the table than corn chips, plus the lentil chips contain no saturated fat.
Add in the black beans for another heavy hit of protein and all of the veggies for, well . . . all that veggies bring: vitamins A and C, iron, phytonutrients, and the list goes on!
First Layer
Healthy Plant-based Nachos
All of these nutrients combined with dairy and gluten-free nachos make both your palate and your body very happy!
An added benefit to this dish is that it is so easy to prepare it can be done any time for any occasion. I made this as an afternoon snack yesterday just because it sounded so good. And I knew it would be done in under 30 minutes.
Don’t wait for the Superbowl for this one. Enjoy it now!!
Healthy Plant-Based Nachos
Customizing Your Vegan and Gluten-free Nachos
Customize these nachos to your special preferences. If you like it spicier, add more jalapeno. Prefer a milder option, omit the jalapeno.
If you like them to blow your mind, add a Habanero.
If cheese is your thing, pile up the vegan cheese.
Add corn, avocado, cilantro, scallions! It’s so flexible you can always change it based on the mood of the day. Now that’s my kind of recipe! Enjoy!!
Healthy Plant-Based Nachos – Fresh Baked
And if you’re craving some other great game day snacks, try my Roasted Garlic and Red Pepper Spread, Vegan Cheese Crisps, or Cinnamon Roll Popcorn!
And don’t forget to like us on Facebook and follow us on Instagram and Bloglovin‘ for the latest updates. Follow us on Twitter for cutting-edge news articles about nutrition and health, and Pinterest, where we have all sorts of fun stuff!
Healthy Plant-Based Nachos are the ultimate! They will satisfy your snack food craving without leaving you looking for a pillow and a blanket.
Ingredients
- 1 can black beans (15 oz.) rinsed
- 1 fresh jalapeno sliced
- 1 fresh roma tomato diced
- 1 cup chunky salsa
- 1 can chopped green chilis (4oz.)
- 2 cups shredded plant-based cheese (I use 1 cup cheddar and 1 cup pepperjack) (see note)
- 1- 4 oz. bag Enjoy Life Plentils (sea salt flavor or you can substitute corn chips)
Instructions
- 1) Rinse black beans in a strainer under gently flowing cold water and set aside to drain and dry. Drain liquid from can of chili peppers.
- 2) Slice or dice jalapeno depending on preference and dice roma tomato. If you prefer a milder version you can omit the jalapeno pepper.
- 3) Line a 10x10 baking sheet (toaster oven) with aluminum foil and coat with oil. A regular size baking sheet can be used if you double the recipe or do a single layer of nachos. Preheat oven to 325 degrees Fahrenheit. Place chips in a single layer and sprinkle with 1/2 cup Daiya cheese (either flavor). Sprinkle with 1/2 cup black beans, then 1/2 can chili peppers, 1/2 diced roma tomato, another 1/2 cup of Daiya cheese and 1/2 cup chunky salsa without excess liquid. Top with jalapeno pepper. Repeat process beginning with another layer of chips and ending with jalapeno (if desired). Place in oven (toaster or regular) and bake for approx. 20 minutes or until cheese is melted.
Notes
The original recipe is for 2 layers of nachos on a 10x10 toaster oven sized baking sheet. A regular oven sized baking sheet can be used by either doubling the recipe or making the entire recipe in a single layer. If a single layer is used the baking time should be reduced by at least 5 minutes.
Cheese - I recommend using a plant-based cheese that melts easily. I use Daiya brand for this recipe.
![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
[]
As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. 🍽❓
[]
I hope that all of you are doing well both mentally and physically! 💕😊🙏](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
This is great! Thank you for posting! I have a new VERY restricted diet and this is perfect.
Hi Bree, You’re welcome! I’m so glad this recipe will work for you! As someone who also has a pretty restricted diet, I can appreciate what a relief it is to find recipes and food that both fit your dietary requirements and taste good. Enjoy! 🙂
Hi your recipe says soy free but isn’t Daiya cheese made from soy?
Hi Ruchi, I can’t speak for Daiya’s entire extensive line of products but the Daiya cheeses that I recommend for this recipe clearly state “soy free” on the package. I have a soy allergy and I have no problems with these products.
Wow, this looks amazing – so glad I found it on Pinterest. Thank you! <3
Thanks so much Nicole!! I’m glad you found it too 🙂