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Dig Into This Vegan Nachos Recipe


Did somebody say vegan nachos? 

I’m always looking for ways to use up vegetables and herbs rounding their last leg. Oftentimes, I’ll throw them into a pot and cook up a soup or I’ll saute and eat them plainly cooked, as a side dish. But there are far more inventive ways to put said veggies and herbs to use. This vegan nachos recipe is testament to just that. With a base of corn or vegetable chips (preferably baked), a load of colorful veggies and vegan cheese, you are only a few ingredients and steps away from a delicious snack or family-friendly appetizer.

The ingredients listed in this vegan nachos recipe are meant to act as a guide. You can omit a few veggies or add in even more. Use whatever you have around and the results will be equally as delicious.

Vegan Nachos Recipe

Serves 4


  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow onion, thinly sliced
  • 1 tomato, seeded and diced
  • 1 12-14 ounce can black beans, drained and rinsed
  • Handful of fresh cilantro
  • 1-2 cups grated vegan cheese
  • 1 bag tortilla chips
  • You favorite (or homemade) salsa and guacamole for dipping


Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with foil. Place a layer of chips on the foil and equally distribute the veggies and beans atop them. Lastly, top evenly with the cheese. Bake for 7-10 minutes, or until the cheese has melted and browned lightly.

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