This super simple and easy yet delicious vegan nachos recipe will be your ultimate favorite – whether it’s for a gathering, gameday, your family, or just a big plate just for yourself! These oven baked Mexican nachos are made with fresh air fried corn tortilla chips, topped with vegan ground beef, melted cheese, black beans and vibrant veggies.
Loaded Vegan Nachos are the ultimate dish and enjoyable to all ages! Who doesn’t love nachos?! They’re ideal for a gameday gathering, midnight snack, an appetizer, or my personal favorite – an easy weeknight dinner as the main course.
Fresh corn tortillas, cut into wedges and air fryer to be perfectly crisped! And then topped with black beans, plant-based ground beef, & Mexican melted cheese. Then lastly, topped with habanero salsa, sliced jalapeños, and fresh colorful veggies. Wouldn’t want them any other way!
This recipe is absolutely delicious, full of flavor, and of course, vegan! You will definitely want to try out this vegan nachos recipe.
What Are These Nachos Loaded With?
Simple whole ingredients with some tasty and protein filled vegan ground beef!
- Corn Tortillas: Of course you need some tortillas to make tortilla chips!
- Vegan Ground Beef: Beefless crumbles are such an easy way to add some plant based meat to your meal and up your protein! Adds lots of flavor and heartiness. Also, just takes minutes to prep which is the best thing ever!
- Black Beans: Another great, vegetarian, protein filled ingredient. I am a huge fan of black beans! Add them as whole or refried version. Just be sure to check the ingredients as some canned black beans can still include lard which is definitely not vegetarian!
- Plant-Based Shredded Mexican Cheese: You can’t have nachos without super delicious melted cheese! This vegan brand is my favorite and melts really well.
- Habanero Salsa: I am absolutely OBSESSED with this salsa. If you like spice, then this salsa is for you! The spice is on a whole nother level and so so good. It’s definitely spicy so depending on your preference, either go heavy or light on this salsa.
- Avocado: Can’t have nachos without some avocado right?!
- Red Onion: Love a good onion-y crunch to my nachos. A huge fan and I prefer red onion over yellow.
- Sliced Jalapeño: Necessary for some more spice!
- Cilantro: My favorite garnish! I know it can be controversial and some say like soap which I find absolutely baffling. I LOVE me some cilantro.
- Lime: For that extra zing and flavor.
Such minimal and simple ingredients needed for these loaded vegan nachos! Easy to get your hands on customize any way you like it.
Substitution Options
Lots of ways to customize this recipe and make it your own. I like to keep this one simple with the staple ingredients. Eliminate and substitute veggies with anything else! Below are some substitution options, to give you a similar result.
- Tortilla Chips: If you don’t want to bake your own chips, you can definitely buy and use store bought chips.
- Vegan Ground Beef: If you can’t find any beefless crumbles or prefer to not use any, either eliminate completely or make some yourself! My favorite way is to make it using some tofu. Here’s a recipe where I made my own vegan chorizo and it would be a great option to top your loaded nachos with!
- Black Beans: Sub with your favorite beans, I would suggest pinto beans – refried or whole.
- Habanero Salsa: I love adding lots of spice to my food so habanero salsa is the best! Either eliminate or sub with milder salsa or diced tomatoes.
The other toppings can be switched out as pleased! Add or eliminate according to your taste.
Equipment and Tools
Here are some simple equipment and tools you can use to successfully make this vegan nachos recipe.
- Toaster Oven: I highly highly recommend you get this toaster oven for your kitchen! It’s so versatile but more importantly, it’s perfect for this recipe. It included a mesh rack that is perfect to air fry our corn tortilla chips and then bake our ultimate loaded nachos in the baking sheet provided.
- Baking Sheet: I also like this baking sheet for your regular oven and it is the perfect size to cook your corn tortillas and bake them. The cooling rack is a nice touch as it’s oven safe and will allow the corn chips to cook from all around.
- A good cutting board
- A sharp, large knife
How To Make These Healthy Easy Loaded Vegan Nachos
These Mexican Nachos are so easy to make and the ultimate loaded nachos recipe without meat. With fresh air fried corn tortilla chips, perfectly melted cheese, and lots of spice like sliced jalapeno peppers and habanero salsa.
Prep Veggies
Start off by prepping your vegetables. The amount you use will be dependent on how much you want and your preferences!
I chopped up roughly 1/4 red onion, 1/2 sliced jalapeño, 1/2 avocado, 1/2 a lime, and a handful of fresh cilantro.
Air Fried Corn Tortilla Chips
Grab roughly 4-5 slices of fresh corn tortillas. Cut into wedges of 8. Lay onto your air fryer tray or baking sheet. Spray with olive oil, toss, and spray again, until all the wedges are evenly coated. Sprinkle with coarse sea salt.
Add to your air fryer and set to 375* and cook for 3-4 minutes. Be careful to keep an eye on it because every air fryer is different based on size! You can also bake it in the oven for roughly the same amount of time but you may need to flip them over halfway through cooking.
Baked Nachos in the Toaster Oven
Open your can of black beans, drain and rinse. Once your air fried corn tortilla chips are ready, they’re ready to bake in the oven!
Lay out the tortilla chips in your baking sheet and top with your black beans, Vegan Ground Beef, and Mexican shredded cheese. Bake at 350* in the oven for 6-8 minutes.
Toppings
Finally, add in all of your toppings! Red onion, jalapeño slices, avocado, salsa, and cilantro. Finally squeeze on some fresh lime juice
FAQs
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What Toppings are on these Loaded Nachos?
These super simple and easy Mexican nachos are loaded with black bean, vegan ground beef crumbles, melted cheese, sliced jalapeno peppers, habanero salsa, red onion, avocado, and fresh cilantro. So much goodness that is sure to please any crowd!
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How to Make Nachos Without Soggy Chips?
The best way to ensure your corn tortilla chips don’t get soggy, you want to make sure you air fry them after you have prepped all of your toppings.
Crisping the chips don’t take long so you want to make sure everything is ready to go! Ensure none of your toppings are too juicy, for example, your salsa. Load up your nachos right after baking and you’re good to go!
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Can you Store Leftovers for these Loaded Vegan Nachos?
These nachos are best eaten fresh and definitely will result in some soggy chips if you try to store them. So my best recommendation is to only make as many as you’ll eat!
If you do end up not finishing them and need to store, I recommend removing the toppings in storing the chips and toppings in separate containers. Then when ready to eat, re-bake the chips in the oven at 350* for 6-8 minutes. Then add back the toppings!
More Mexican Inspired Recipes
If you loved this dish, then you are sure to LOVE these recipes as well!
- Delicious Vegan Chorizo Jicama Tacos with Creamy Jalapeño Cilantro Salsa
- Mango Avocado Salsa
- Sweet Potato and Black Bean Flautas
Recipe Card
Ultimate Baked Loaded Beef Vegan Nachos
Ingredients
- 4-5 Corn Tortilla Chips ((cut into ⅛ wedges))
- ½ can Black Beans ((drained and rinsed))
- ¼ cup Vegan Ground Beef
- Mexican Shredded Cheese
- ¼ Red Onion, chopped
- ½ Jalapeño, sliced
- ½ Avocado, cubed
- Fresh Cilantro, chopped
- ½ Lime, juiced
Instructions
Prep Veggies
- Start off by prepping your vegetables. The amount you use will be dependent on how much you want and your preferences!
- I chopped up roughly 1/4 red onion, 1/2 sliced jalapeño, 1/2 avocado, 1/2 a lime, and a handful of fresh cilantro.¼ Red Onion, chopped, ½ Jalapeño, sliced, ½ Avocado, cubed, ½ Lime, juiced, Fresh Cilantro, chopped
Air Fried Corn Tortilla Chips
- Grab roughly 4-5 slices of fresh corn tortillas. Cut into wedges of 8. Lay onto your air fryer tray or baking sheet. Spray with olive oil, toss, and spray again, until all the wedges are evenly coated. Sprinkle with coarse sea salt.4-5 Corn Tortilla Chips
- Add to your air fryer and set to 375* and cook for 3-4 minutes. Be careful to keep an eye on it because every air fryer is different based on size! You can also bake it in the oven for roughly the same amount of time but you may need to flip them over halfway through cooking.
Baked Nachos in the Toaster Oven
- Open your can of black beans, drain and rinse. Once your air fried corn tortilla chips are ready, they’re ready to bake in the oven!½ can Black Beans
- Lay out the tortilla chips in your baking sheet and top with your black beans, Vegan Ground Beef, and Mexican shredded cheese. Bake at 350* in the oven for 6-8 minutes.¼ cup Vegan Ground Beef, Mexican Shredded Cheese
Toppings
- Finally, add in all of your toppings! Red onion, jalapeño slices, avocado, salsa, and cilantro. Finally squeeze on some fresh lime juice
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
- The best way to ensure your corn tortilla chips don’t get soggy, you want to make sure you air fry them after you have prepped all of your toppings. Crisping the chips don’t take long so you want to make sure everything is ready to go! Ensure none of your toppings are too juicy, for example, your salsa. Load up your nachos right after baking and you’re good to go!
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These nachos are best eaten fresh and definitely will result in some soggy chips if you try to store them. So my best recommendation is to only make as many as you’ll eat! If you do end up not finishing them and need to store, I recommend removing the toppings in storing the chips and toppings in separate containers. Then when ready to eat, re-bake the chips in the oven at 350* for 6-8 minutes. Then add back the toppings!
Suggested Equipment
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