Fully Loaded Black Bean Nachos (Vegan + GF)
Fully Loaded Black Bean Nachos. Vegan and Gluten-free, great for entertaining. Simple and easy to prepare.
Servings Prep Time
6people 35minutes
Cook Time Total Time
5minutes 40minutes
Servings Prep Time
6people 35minutes
Cook Time Total Time
5minutes 40minutes
Ingredients
For the salsa:
  • 5(400g) ripe tomatoes of choice(I used heirloom tomatoes)
  • 1/2(75g) small red onion, diced
  • 3cloves garlic, finely chopped
  • 1/4cup (15g) cilantro, tightly packed (optional)
  • 1 jalapeno pepper, thinly sliced (optional)
  • 1ear (300g) corn on the cobb, cooked
  • 1/2 lime, juiced
  • sea salt, to taste
For the zesty black bean medley
  • 1tbsp coconut oil
  • 1/2(75g) small red onion, diced
  • 4cloves garlic, finely chopped
  • 1 jalapeno pepper, thinly sliced
  • 1tsp paprika
  • 1/4tsp cayenne pepper
  • 1can (540 ml) organic black beans, cooked
  • 1/2 lime, juiced
  • sea salt and pepper, to taste
For the vegan sour cream (optional)
  • 1/4cup (60 ml) plain coconut yogurt
  • splash fresh lime juice, (approx. 2 tsp)
  • pinch sea salt
Remaining ingredients:
  • 1bag (7 oz./200g) tortilla chips
  • 1 1/2cups (200g) vegan cheddar shredded cheese(I used Daiya brand)
  • 1(45g) radish, thinly sliced (optional)
  • 1 jalapeno pepper, thinly sliced (optional)
  • sea salt and pepper, to taste
Instructions
  1. Begin by making your homemade salsa. Chop tomato into tiny bite sized pieces. Add to bowl with diced red onion and garlic, finely chopped cilantro and thinly sliced jalapeno. Cut corn off the cob and add. Pour in the juice of 1/2 lime and mix. Add sea salt to taste. Cover and let sit.
  2. Make the zesty black bean medley. In a skillet on medium heat add 1 tbsp coconut oil. Add diced red onion and garlic. Season with thinly sliced jalapeno pepper, paprika and cayenne pepper. Cook, stirring often, until onions are softened (approx. 8-10 minutes). Strain black beans from can with water, and rinse thoroughly. Add to skillet and mix to combine until black bean medley is warm (approx. 3-5 minutes).
  3. Prepare vegan sour cream (optional). In a bowl combine coconut yogurt, lime juice and a pinch sea salt. Mix to combine. Cover and keep chilled in fridge.
  4. Preheat oven to 375F/190C. Line a baking tray with parchment paper and sprinkle a thin layer of tortilla chips onto tray. Next add a layer of zesty black bean medley followed by a layer of vegan cheddar shredded cheese*. Repeat layering until you’ve used up all your ingredients (ending with the cheese). Place in the oven to bake for 5-8 minutes, or until cheese is melted and gooey.
  5. Remove nachos from oven, top with homemade salsa (any remaining can be served in a bowl alongside for dipping) and drizzle with vegan sour cream. Optional to add more thinly sliced jalapeno peppers and radish. Season with more sea salt and pepper.
Recipe Notes

*It’s not always easy to find vegan cheese, but your best bet is at an organic grocers. The brand I used for this recipe is Daiya Cheddar Shredded Cheese, and I bought it at Wholefoods. I like this brand because it melts well for a stringy cheese. It’s similar in texture and taste to real cheddar. I also like the ingredient list. It’s minimal and easy to understand.

I must tell you that these nachos bake QUICK! You’ll only need them in the oven for 5-10 minutes. I like to keep close, and check often to make sure the tortilla chips aren’t burning. They’re fine a little brown of course. But it would be a tragedy for your hard work to go in the garbage. So keep close watch, and check them often.

Wait to add the salsa and vegan sour cream until the end. I have mentioned this point a couple times now. But it’s an important one. Otherwise the wet ingredients will cause your nachos to become soggy and gloopy. Assemble the nachos, black bean medley and vegan cheese first. You can add your salsa and vegan sour cream after baking.

Nutritional information is a rough estimate.