- Prep-time: / Ready In:
- Makes 6 cups chips + 9 cups toppings
- Serving size: ¼ of recipe
- Print/save recipe
Who says nachos have to be loaded with heavy cheese and greasy toppings? These plant-powered nachos deliver all the flavor and satisfaction you crave. If you want to keep things light, use jicama slices as the base. For a more traditional nacho platter, opt for baked corn chips instead. Pile on a mountain of chili-spiced beans, veggies, and jalapeños. A homemade Chipotle Queso sauce is drizzled over the toppings to create a gooey, cheesy pile of deliciousness that’s perfect for digging into at a party or while watching your favorite sports team on TV. Feel free to get creative with the toppings, as well: Crumbled tempeh or tofu, marinated in a spicy Southwestern sauce, would make for a great addition to these nosh-worthy nachos!
Tips
Baked Corn Chips: You can skip the jicama and opt for classic corn chips for these vegan nachos. Simply cut 8 corn tortillas into 8 triangles. Heat oven to 375°F and bake for 20 minutes.
For more vegan nacho recipes, check out these tasty ideas:
- Tempeh Nacho Salad with Creamy Chipotle Dressing
- Loaded Lentil Nachos
- Vegan Nachos Verdes
- Hearty Nachos
By Ellen Boeke,
Last Updated:
Ingredients
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
- 1 cup frozen corn
- 2 teaspoons chili powder
- 2 lb. jicama, peeled, quartered, and cut into ⅛-inch-thick slices (6 cups) (see tip, recipe intro)
- ¼ teaspoon sea salt
- 15-oz. can no-salt-added chickpeas, undrained
- ½ cup nutritional yeast
- 1 to 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 2 cups shredded fresh spinach
- 1 cup chopped tomatoes
- 1 medium avocado, halved, seeded, peeled, and chopped
- 4 to 5 tablespoons unsweetened, unflavored plant-based milk
- ½ cup sliced scallions
- 3 tablespoons sliced black olives
- 1 jalapeño chile, thinly sliced
Instructions
- In a small saucepan stir together beans, corn, and 1 teaspoon of the chili powder. Cook over medium until heated through, stirring occasionally.
- Sprinkle jicama slices with the remaining 1 teaspoon chili powder and the salt.
- For Chipotle Queso, in a blender or food processor combine chickpeas, nutritional yeast, and chipotle chiles in adobo sauce. Cover and blend. Gradually add plant-based milk until smooth and creamy. Pour into a small saucepan; heat through over medium.
- Spread jicama slices on a large serving platter. Top with bean mixture, spinach, tomatoes, and avocado. Drizzle with Chipotle Queso. Sprinkle with scallions, black olives, and jalapeño.
Per serving (¼ of recipe): 430 calories, 71 g carbohydrates, 19 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 347 mg sodium, 26 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(4 from 2 votes)First time using a jicama for anything other than snacking on. I’m not a huge fan of the flavor combination. However the “cheese” sauce is delicious! I used a 4oz can of chipotles in adobo sauce instead of just two tablespoons. Kind of spicy but very flavorful. I ended up just making burrito bowls with rice with it instead of the nachos. Next time I might just bake up some homemade corn tortillas into chips and have regular nachos.