Vegan Nachos (Fully Loaded!)

Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Better than a restaurant!

Fully. Loaded. Vegan. Nachos. 

I’m probably going to say the words ‘fully loaded’ a lot in this post. To the point of being a bit irritating. Because, you guys, these vegan nachos are so totally fully loaded!

I mean, if you’re a bit short on time you can get away with serving some nachos with nothing more than some corn chips, salsa and vegan nacho cheese. 

But when you really want to go all out and make an impression? Then you add vegan taco meat, a delicious spicy black bean mix and guacamole. And there are at least a few occasions when you absolutely, certainly, most definitely should go all out.

How To Make Vegan Nachos

So first up, don’t be intimidated by all the moving parts in this dish. It’s actually really easy. 

This is the kind of recipe that will link to a few other recipes and might be a bit of a pain in that respect.

Never fear, either print out the different recipes so you have them all on hand, or be like me with multiple tabs open on your phone and flick through them like a pro. 

Other than your basic corn tortilla chips (I just buy them, have not ventured into making those from scratch), you just want to make some vegan taco meat.

This is just a case of crumbling up tofu, and mixing with crushed walnuts and then tossing that all up with some sauce and baking the crumbles in the oven for 35 minutes. 

While that’s baking you make a super simple pico de gallo salsa, your spicy black bean mix, your vegan nacho cheese and your guacamole.

Then when the vegan taco meat is ready, you just assemble it all. You can have everything done in 45 minutes to an hour. 

And then you will proceed to wow yourself and everyone else too. 

If you’re a serious over-achiever you might want to add some vegan sour cream too. I didn’t make it for these but if you gotta have it you gotta have it. 

Vegan Nachos Q&A

Storing Instructions

If you don’t think you’ll eat it all then make up a smaller plate and store leftover individual items separately.

Leftover vegan nacho cheese can easily be kept in the fridge and used over the next few days. It’s divine served plain with corn chip or used as a sauce on top of vegan burgers (we’ve done it, and loved it!). 

Leftover pico de gallo can be stored in the fridge for a few days, and leftover beans and vegan taco meat can also store perfectly well in the fridge for a few days. 

You can assemble another plate of nachos, or use the leftovers to make some vegan tacos or vegan burritos instead.

More Vegan Mexican Recipes

1. Vegan Quesadillas
2. Veggie Fajitas
3. Vegan Queso
4. Vegan Burrito
5. Vegan Enchiladas
6. Vegan Refried Beans

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Nachos

Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant!

5 from 6 votes

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Course: Appetizer

Cuisine: Mexican

Diet: Vegan

Prep Time: 1 hour hour

Total Time: 1 hour hour

Servings: 10

Calories: 620kcal

Author: Alison Andrews

Ingredients

For the Vegan Taco Meat:

• ▢ 1 Recipe Vegan Taco Meat

For the Black Bean Mix:

• ▢ 1 Tablespoon Olive Oil
• ▢ ½ Medium Onion White, Yellow or Brown, Chopped
• ▢ ¼ teaspoon Cayenne Pepper
• ▢ ¼ teaspoon Chili Flakes
• ▢ ½ teaspoon Cumin
• ▢ 15 ounce Can Black Beans Drained
• ▢ 2 Tablespoons Water
• ▢ Sea Salt and Black Pepper To Taste

For the Salsa:

• ▢ 1 Recipe Pico De Gallo Salsa

For the Vegan Nacho Cheese:

• ▢ 1 Recipe Vegan Nacho Cheese

For the Guacamole:

• ▢ 2 Medium Avocados
• ▢ 1 Tablespoon Fresh Lime Juice
• ▢ Sea Salt and Black Pepper To Taste

For Assembling:

• ▢ 16 ounces Tortilla Chips (450g)
• ▢ Fresh Cilantro

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Instructions

• Prepare your vegan taco meat. Make the vegan taco meat according to the linked recipe and when that is baking in the oven, prepare your other ingredients.
• Prepare your black bean mix. Add the olive oil and chopped onion to a frying pan with the cayenne pepper, chili flakes and cumin and sauté until the onions are softened. Then add in the black beans and water and stir fry until most of the water has cooked off. Then add salt and pepper to taste. Set aside.
• Prepare your salsa. Make your pico de gallo salsa as per the linked recipe.
• Prepare your vegan nacho cheese. Make the vegan nacho cheese as per the linked recipe.
• Prepare your guacamole. Mash up the avocados and then add fresh lime juice and salt and pepper to taste.
• Assemble the nachos. Place the tortilla chips in an even layer on a platter. Then add the vegan taco meat. Then add the black bean mix. Then add the pico de gallo salsa. Then pour on some of the vegan nacho cheese. Top with guacamole and fresh cilantro. Serve immediately.

Notes

1. Tortilla chips – use sturdy tortilla chips, not super thin ones or they will tend to get soggy fast. If you use a nice, thick tortilla chip they will work much better for nachos.
2. Nutritional information – includes everything, tortilla chips, black beans, guacamole, full recipe of vegan taco meat and pico de gallo and half the recipe of vegan nacho cheese. I recommend you make the full batch of vegan nacho cheese though and just have leftover nacho cheese that you can enjoy with some chips over the next few days.

Nutrition

Serving: 1Serve | Calories: 620kcal | Carbohydrates: 53.9g | Protein: 17.6g | Fat: 39.5g | Saturated Fat: 5.1g | Sodium: 530mg | Fiber: 10g | Sugar: 6.7g

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan