Vegan Nachos Piled High


I love biting into crunchy nachos, so I put together this recipe so that I could share delicious vegan nachos with everyone!

Serves: 6

Vegan, Gluten Free, Soy Free


1 15 oz can organic black beans

Dash of cumin

Small dash of cayenne pepper (careful, it’s spicy!)

Juice from less than 1/2 a small lime

Small dash of salt

2 medium tomatoes

2 handfuls chopped scallions

Jalapenos (add as many as you can handle!)

1 bag Garden of Eatin’ mini rounds

Generous sprinkle of Daiya cheddar cheese


Drain and rinse the black beans; soak in cold water for several hours (or as long as you can before you make this recipe). Preheat the oven to 400 degrees.  Cook the black beans with a little water and add cumin, cayenne pepper, lime, and a bit of salt. Spread the tortilla chips on a large baking dish. Top with cooked black beans and sprinkle Daiya cheese on top. Place in oven until cheese melts (this should only take a few minutes. Be careful not to leave the chips in there for too long or they will burn). Remove baking dish from oven and add tomatoes, scallions, and jalapeno. Note: you may also add vegan sour cream if you have it! Share with others and enjoy!


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