Description
A recipe for spicy, cheesy vegan nachos made in a skillet.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 1 cup vegan queso sauce
- 1 bag (about 10 ounces) tortilla chips
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced pickled jalapeños
- 1 avocado, diced
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the onion and red bell pepper. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the black beans, corn, chili powder, cumin, smoked paprika, and cayenne pepper, if using. Cook for 3 minutes, stirring occasionally.
- Pour the vegan queso sauce over the bean and vegetable mixture. Stir gently to combine.
- Arrange the tortilla chips over the queso mixture in the skillet, trying to cover as much surface area as possible.
- Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 8 to 10 minutes, or until the queso is bubbly and the chips are heated through.
- Remove the skillet from the oven. Top evenly with fresh cilantro, pickled jalapeños, and diced avocado.
- Serve immediately directly from the skillet.
Notes
- You can substitute your favorite store-bought vegan queso or make a homemade cashew-based queso.
- For extra flavor, add 1/2 cup of crumbled vegan ground meat substitute with the beans and vegetables.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 18
- Cholesterol: 0
Keywords: vegan nachos, skillet nachos, vegan queso, black bean nachos, vegetarian appetizer