Nachos are one of my favorite “special” plates to prepare when I have a craving for Mexican flavors. They’re simple to make, full of flavor, and don’t require a ton of expertise or knowledge in the kitchen to get right.
Do you want to learn how to make a quick vegan version at home? Here’s how!
- 1 150 gram bag tortilla chips
- 4 ounces vegan shredded Monterey Jack cheese
- 4 ounces canned black beans
- ½ small tomato, diced
- ½ avocado, diced
- 8 jalapeno rings, chopped
Begin the recipe by preheating your oven to 400 degrees F.
Take a sheet pan and line it with aluminum foil, being sure to cover the entire surface of the pan. For the first layer, empty the entire bag of tortilla chips onto the pan, spreading them evenly across its surface.
Next, add the vegan shredded cheese and the black beans on top of the tortilla chips in an even fashion. This will allow them to melt together. Go ahead and add the avocado and jalapeno rings as well.
Bake in the oven for approximately 6-8 minutes, or until the cheese has melted and the tortilla chips are golden-brown. Open the oven and allow to cool for 10-15 minutes. Remove the sheet pan, add the diced tomatoes on top, and enjoy!