Loaded Vegan Black Bean Nachos

Name: Loaded Vegan Black Bean Nachos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 large bag (13 oz) restaurant-style tortilla chips; 1 can (15 oz) black beans, rinsed and drained; 1 cup shredded vegan cheddar cheese; 1/2 cup corn kernels (canned or frozen); 1 jalapeño, thinly sliced; 1 tsp ground cumin; For Serving: Fresh salsa, guacamole, vegan cashew sour cream, chopped cilantro

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These Loaded Vegan Black Bean Nachos are the ultimate plant-based comfort food, perfect for game day, movie night, or a fun family dinner. A large sheet pan is covered with a mountain of crispy restaurant-style tortilla chips, then generously topped with savory, cumin-spiced black beans, melted dairy-free cheese, sweet corn, and diced jalapeños for heat. After a quick bake until bubbly, the nachos are finished with a spectacular array of fresh toppings: chunky tomato salsa, creamy homemade guacamole, a drizzle of tangy cashew sour cream, and fresh cilantro. Every bite offers a perfect combination of crunchy, creamy, spicy, and fresh flavors. This recipe is highly customizable, incredibly satisfying, and proves that vegan food can be indulgent, flavorful, and perfect for sharing.

speichern

A sheet pan piled high with loaded vegan nachos with beans, cheese, salsa, and guacamole

Prep Time20 min

Cook Time10 min

Servings4 servings

Equipment

Large sheet panSmall blender or food processorMixing bowls

Ingredients

1 large bag (13 oz) restaurant-style tortilla chips1 can (15 oz) black beans, rinsed and drained1 cup shredded vegan cheddar cheese1/2 cup corn kernels (canned or frozen)1 jalapeño, thinly sliced1 tsp ground cuminFor Serving: Fresh salsa, guacamole, vegan cashew sour cream, chopped cilantro

Instructions

1
Preheat oven to 400°F (200°C). In a bowl, toss black beans with cumin.
2
On a large sheet pan, spread out a single layer of tortilla chips. Evenly scatter the seasoned black beans, corn, and jalapeño slices over the chips.
3
Sprinkle the shredded vegan cheese evenly over the top.
4
Bake for 8-10 minutes, until the cheese is melted and bubbly.
5
While the nachos bake, prepare your fresh toppings: dice tomatoes for salsa, mash avocado for guacamole.
6
Remove nachos from oven. Immediately top with generous dollops of fresh salsa, guacamole, drizzles of vegan sour cream, and a sprinkle of fresh cilantro. Serve immediately.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.