Nutrition (1 of 4 servings)
Serving: 1 serving
Carbohydrates: 75.8 g
Protein: 14.4 g
Fat: 24.6 g
Saturated Fat: 3.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1213 mg
Fiber: 17.2 g
Sugar: 8.2 g
- 8 ounces tortilla chips (choose a vegan-friendly brand)
- 1 cup vegan cheese, shredded (choose your favorite plant-based cheese)
- 1 cup black beans, cooked and drained
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup jalapeños, sliced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup salsa (choose your preferred heat level)
- 1/4 cup guacamole (homemade or store-bought)
- 1/4 cup vegan sour cream (optional)
- Preheat your oven to 350°F (175°C).
- Arrange the tortilla chips on a large baking sheet in a single layer.
- Sprinkle the shredded vegan cheese evenly over the tortilla chips, ensuring each chip is covered.
- Scatter the black beans and corn kernels over the cheese-topped chips.
- Sprinkle the finely chopped red onion and jalapeños (if using) over the beans and corn.
- Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and let them cool for a few minutes.
- Sprinkle the fresh cilantro over the nachos, followed by dollops of salsa, guacamole, and vegan sour cream (if desired).
- Serve the vegan nachos immediately, while they’re still warm and gooey.