Indulge in these better-for-you Vegan Nachos piled high with savory toppings, ready in just 20 minutes! Perfect for game days, movie nights, or a twist on family taco night.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: vegan nacho meat, vegan nachos
Servings: 6
Author: Jenné
Ingredients
1tbspextra virgin olive oil
1/4yellow onionminced
1tspcumin seeds
116 ozpackage of plant-based ground beefsuch as Simple Truth Emerge plant-based grind
1tspsmoked paprika
112 - 16 ozbag of tortilla chips
115 oz cankidney beansdrained and rinsed; or 1 1/2 cups cooked kidney beans
1-2ripe avocadospitted and diced
1/2cupsalsaplus more to taste
1/4cupvegan sour creamsuch as Simple Truth vegan sour cream; plus more to taste
1jalapeño peppersliced; remove the seeds for less spice
1/2cupchopped cilantro
1limehalved
saltto taste
Instructions
Warm the olive oil in a large skillet over medium-high heat.
Add the onions to the skillet and sauté until translucent, or for about 3 minutes.
Add the cumin seeds to the onion and cook for another 1 minute.
Add the plant-based ground meat to the skillet. Cook for 1-2 minutes, stirring frequently to crumble the meat.
Season the vegan ground beef with smoked paprika and cook for about 6 minutes, stirring occasionally or until it is darker in color and firm. It might still look slightly red, especially from the paprika, but it will continue to darken as it cools.
Spread the tortilla chips in a baking dish or on a serving platter. Top the chips with vegan ground meat, kidney beans, avocado, salsa, sour cream, jalapeño, and cilantro.
Squeeze half of the lime over the nachos and season with salt to taste. Garnish the nachos with slices of the other half of the lime and serve hot.
Notes
Storage Directions
Refrigeration: Allow leftover toppings to cool completely before transferring to individual airtight containers and storing them in the refrigerator for 2-3 days. It is best to store toppings separately from the chips so they don’t become soggy, and reassemble the nachos when ready to serve.
Reheating: Assemble all toppings except the avocado, salsa, and sour cream on the chips on a prepared baking sheet and heat in the oven at 350ºF for 10-15 minutes. Then add the fresh toppings and enjoy!
Recipe Pro-Tips
Choose quality ingredients. Opt for high-quality ingredients including fresh produce and quality vegan meat for the best vegan nachos.
Adjust spice level. For a spicier flavor, leave the jalapeño seeds intact; and remove the seeds for a milder flavor. You can also choose your preferred spice level of salsa.
Evenly distribute toppings. Spread the toppings evenly across the tortilla chips to ensure you get all the goodness in each bite.
Serve immediately. This vegetarian nachos recipe is best served right away so the chips do not become soggy. Dig in while they’re warm!
Add more toppings. Don’t be afraid to experiment with additional toppings to suit your taste preferences like sliced black olives, diced bell peppers, shredded lettuce, corn kernels, or vegan cheese sauce.