5 from 5 votes
Loaded Vegan Nachos
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

The best damn loaded vegan nachos from here to Timbuktu! Homemade vegan nacho cheese only takes 15 minutes to make, then just load up the tortilla chips will all the best toppings! So easy. 

Course: Appetizer, Snack
Cuisine: Mexican
Servings: 3
Calories: 413 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 1 recipe Stretchy Melty Gooey Vegan Nacho Cheese
  • 4 big handfuls tortilla chips
  • 2 roma tomatoes, chopped
  • 1/4 cup black olive slices
  • 1/2 cup black beans, drained and rinsed
  • 2 green onions, chopped
  • 1 jalapeño, chopped (optional)
  • 1/2 of an avocado
  • 1/4 cup cilantro
  1. Preheat your oven to 400F (200C).
  2. If you haven't already done so, make the recipe for Stretchy Gooey Vegan Nacho Cheese. If you prepared it ahead of time, heat it up in a pot over medium heat stirring frequently so that it doesn't burn. If it is too thick, stir in one tablespoon of water at a time until desired consistency is reached.
  3. Spread half of the tortilla chips onto an oven safe pan or dish. Sprinkle over half of the tomatoes, olives, jalapeño, black beans, and green onions. Drizzle half of the nacho cheese over top. Now build your second layer by repeating with the remaining ingredients (except for the avocado and cilantro).

  4. Bake for 5-10 minutes, until the chips just start to get golden on the edges.  Garnish with the avocado and cilantro on top.

Recipe Notes

For oil free nachos, make sure to use oil free tortilla chips.