Who says chips have to be fried? Thin jicama slices give you the same crunch you crave in a heaping plate of nachos, without any of the added fat. Their crisp, cool texture makes the perfect base for 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!
For more vegan nacho recipes, check out these tasty ideas:
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)
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
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.
Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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.