Save 40% On The Forks Meal Planner Annual Plan Get It Now

Celebrate Cinco de Mayo—or elevate any day of the year—by serving up a big batch of vegan Nachos Verdes. Our veggie-packed recipe features a well-spiced mix of lima beans, corn, and onions plus homemade sour cream and all the fixings. This delicious recipe is festive enough for a party appetizer, and healthy enough to enjoy as a meal.

Share
  • 503

Ingredients

Tortilla Chips

  • 12 oil-free corn tortillas, cut into 1½ inch pieces (about 3 cups)

Zesty Beans

  • 1½ cups frozen lima beans, thawed
  • 1½ cups frozen corn, thawed
  • 1 small onion, cut into ¼-inch dice (1 cup)
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon dried Mexican oregano
  • Sea salt

Green Tofu Sour Cream

  • 1 (12-ounce) package extra-firm tofu
  • ¼ cup fresh spinach
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon yellow mustard

Toppings

  • 1 cup store-bought salsa verde
  • 4 scallions, thinly sliced (½ cup)
  • ¼ cup finely chopped cilantro
  • 2 cups romaine lettuce
  • 1 avocado, diced
  • 1 jalapeño, thinly sliced (optional)

Instructions

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Spread the tortilla pieces on the baking sheets, and bake for 20 to 25 minutes, or until crisp. Remove from oven and set aside to cool for a few minutes. Leave oven on.
  • Combine the lima beans, corn, onion, garlic, cumin, and oregano in a saute pan with ½ cup of water. Cover pan and cook for 10 minutes, until the beans are tender. Add salt to taste.
  • To make the tofu sour cream, combine the tofu, spinach, lemon juice, vinegar, salt, and mustard in a blender; blend to a smooth paste.
  • Arrange half of the baked tortilla chips in the bottom of a 9x13-inch baking dish. Spread half of the beans mixture over the chips. Dollop one-third of the tofu sour cream and salsa over the top, then sprinkle with half of the scallions and cilantro. Repeat with a second layer of chips, beans, tofu sour cream, salsa, scallions, and cilantro.
  • Bake for 20 minutes, or until heated through.
  • Remove nachos from oven, and top with remaining salsa and tofu sour cream, plus lettuce, avocado, and jalapeño (if using).
  • Serve immediately.
Nutritional Information:

Per serving (1 cup): 246 calories, 39 g carbohydrates, 13 g protein, 6.2 g total fat, 1 g saturated fat, 0 g cholesterol, 148 mg sodium, 9.9 g fiber, 5.6 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (7)

(5 from 6 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Lucy C

a delicious dish. the tofu sour cream is very tasty, and all the toppings make it a crunchy, fresh, yum spin on the classic nachos. I love this recipe, i've loved all the recipes this woman creates, thank you Darshana!

JMAD

Is it possible to add the "Add to Meal Planner" button for this recipe? Thanks!

vicki

There is no add to meal planner link. Would u kindly correct? Tx!

Pam T

These were fantastic! I didn’t have Lima beans on hand so I substituted pinto beans - super yummy!

Pat Smith

I wonder if you can use something other than lima beans?

Sandy

Yum! These were delicious! The vegan "sour cream" will be great on other dishes as well.

Bryan

Try this

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.