How to Make Nachos With Beans and Cheese
Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course.
And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over!
Origin of Nachos
It's thought that nachos were first created in 1943 in Piedras Negras, Mexico. A chef named Ignacio Anaya invented the dish from ingredients he had available when a group of customers arrived at the Victory Club restaurant after closing. The original version is believed to have been made from fried corn tortilla wedges, cheese, and jalapeños.
You'll now find nachos with a wide variety of toppings, including beans, salsa, and more. Our inspired version swaps the cheese for homemade plant-based queso and is piled high with our favorite toppings!
How to Make Vegan Nachos
This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It's like a flavor bomb – you simply don't want to miss out.
The awesome thing about the Queso recipe is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.
Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.
My ideal nacho toppings are: black beans, salsa, (vegan) queso, guacamole, red onion, jalapenos, hot sauce, and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).
OK, onto the important thing: What do they taste like?
Crunchy
Salty
Cheesy
Hearty
Spicy
Savory
Fresh
Satisfying
MEGA flavorful
& Totally like legit restaurant-style nachos
In other words, you're gonna love these babies. Enjoy!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (Entrée portions)
Course Appetizer, Entree, Side, Snack
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh
- ~8 cups restaurant-style tortilla chips
- 1 batch Cashew-Less Vegan Queso
- 1 15-ounce can black beans (drained)
- 1 cup guacamole*
- 1 cup chunky salsa
- Fresh jalapeños and red onion (optional // sliced)
- Hot sauce (optional)
- Cilantro (optional)
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If you haven't prepared your vegan queso yet, do that first (recipe link in the ingredients).
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Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
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Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
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Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!
*To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1 lime, juiced (plus more to taste of each).
*Nutrition information is an estimate.
Serving: 1 serving Calories: 563 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
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How to Make Nachos With Beans and Cheese
Source: https://minimalistbaker.com/the-best-damn-vegan-nachos/