Black Bean Nachos Supreme

The heartiest vegan nachos I’ve ever had covered in a healthy layer of cashew queso! If you are looking for a simple party appetizer, that could easily double as a meal (YES!), these Vegan Nachos filled with protein & fiber are for you!

One thing that I’ve enjoyed throughout my life, is Mexican Cuisine; tacos, chilaquiles, burritos, nachos, guacamole, you name it! But since becoming vegan, finding vegan authentic Mexican Cuisine has been a challenge, there’s only one place that I’ve found that check all those boxes. So the majority of the time, I’ve resorted to cooking because of 1. I love cooking (that’s the whole point of this blog lol), and 2. I like knowing what exactly goes into the food that I’m eating.

I’m sharing these nachos supreme with you today because it’s an incredibly flexible dish, that you can throw together with an array of ingredients, and you really don’t have to measure anything, making these perfect to whip up when you’re in a hurry, for a party, or even as a full meal (yes, really).  

These nachos were inspired by my college days when I used to frequent Taco Bell with my housemates; I always got nachos supreme with refried beans instead of beef. Obviously, this is the next level version of that, with completely plant-based ingredients, way better quality, and taste. I actually started working with this recipe a couple of months ago, but I found that homemade tortilla chips were way better than using store bought, and then I started working on the different flavor combinations to make the perfect one.

Once you have your tortilla chips ready, you just need to heat up your beans, cashew queso and mash your avo into guacamole and top the chips with your favorite ingredients. My ideal nacho toppings are: spicy black beans, non-dairy nacho queso, guacamole, red onions, jalapenos, red peppers, tomatoes, spinach & arugula, and parsley. Feel free to mix it up, make your version and tag VeggieJeva using the hashtag #veggiejevaskitchen.

Recipe: Black Bean Nachos Supreme

Ingredients

For the Chips:

• Tortillas cut into triangles (I used 10 small tortillas, cut into 4 triangles)
• 2 tbsp vegetable oil
• Salt & pepper to taste

For the Nacho Cheese:

• ½ cup cashews, softened
• ¾ cup plant milk of choice
• 1 clove of garlic
• 2 tbsp ground turmeric

For the Black Beans:

• 1 tbsp coconut oil
• 1 can black beans, rinsed & drained
• 1 tsp sriracha
• 1 tsp cumin
• 1 tsp onion powder
• ½ lemon juice

For the Guacamole:

• ½ avocado
• 2-4 baby tomatoes, chopped
• ¼ red onion, chopped
• Salt & pepper to taste

Other toppings:

• ½ red bell pepper, chopped
• 5 baby tomatoes, chopped
• ½ red onion chopped
• 2 jalapeños, sliced
• Greens of choice, chopped

Procedure

1. Preheat oven to 350 F and line baking sheet with foil or baking paper.
2. Add the tortilla triangles to a bowl, mix in the oil, salt & pepper. Spread the tortillas over the baking sheet and bake for 10-15 minutes, until crisp.
3. Now, onto the nacho sauce, add the softened cashews to a blender with the rest of the nacho ingredients. Blend until completely smooth, and set aside until ready to use.
4. For the black beans: Add the coconut oil to a saucepan, then add in the beans with sriracha, stir together. Then mix in the rest of the herbs & spices, along with the lemon juice. Stir over low-medium heat until there’s no more liquid.
5. Assemble: In a baking sheet, place the first layer of the crispy tortilla chips, with the black beans, bell pepper, tomatoes, onions, greens and drizzle the nacho cheese on top. Repeat for 2-3 more layers, drizzle the rest of the nacho cheese and the jalapeños. Place in the oven for 5 minutes.
6. Serve along with the guacamole. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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