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Loaded Nachos

Tortilla chips are topped with a bean mixture, a creamy vegan cheese sauce, and garnishes.

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Introduction

This loaded vegan nachos recipe offers a plant-based twist on the classic appetizer without sacrificing taste or texture. It features crispy tortilla chips (homemade or store-bought) topped with a smoky red bean mixture, a creamy vegan cheese sauce, and vibrant toppings like olives, jalapeños, and cilantro. Perfect as a shared appetizer or a standalone meal, it combines rich flavors and satisfying textures.

The bean mixture is a hearty blend of red kidney beans, garlic, onion, smoked paprika, and taco seasoning, with bell peppers and sweet corn adding color and crunch. This protein-packed component can be prepared ahead, making it convenient for quick assembly. Canned beans work well as a time-saving option, while the homemade version allows for greater control over seasoning.

At the heart of this recipe is the vegan cheese sauce, made with coconut milk, nutritional yeast, and tapioca starch for a gooey, stretchy texture and cheesy flavor. The sauce is simple to prepare, versatile, and can be adjusted for thickness or made with cashew cream as an alternative to coconut milk. It’s a great addition to other dishes like vegan mac & cheese.

The recipe is highly adaptable, allowing for substitutions and creativity. Homemade tortilla chips add a personal touch, but store-bought ones work just as well. Spice levels and toppings like avocado, salsa, or vegan sour cream can be customized to suit individual preferences, making the dish versatile for different occasions.

While some preparation is involved, especially if making tortilla chips from scratch, the recipe’s components can be prepared ahead and stored for easy assembly. This makes it suitable for casual dinners, planned gatherings, or quick snacks. With gluten-free options and storage tips included, this recipe balances convenience and flavor, making it an approachable and rewarding dish to try.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To Prepare Bean Mixture,

 

To Prepare Tortilla Chips,

 

To Prepare Vegan Cheese Sauce,

Instructions

Step A: Bean Mixture Preparation

  1. Heat Oil: Set a pan over medium heat. Add 1 tablespoon olive oil.
  2. Cook Aromatics: Once hot, add 3 chopped garlic cloves and 1 chopped onion, stir-sauté for 2 minutes, or until translucent.
  3. Add Beans: Add 1.5 cups cooked or canned (drained) red beans, salt, pepper, 1 teaspoon smoked paprika, and 1 tablespoon taco seasoning.
  4. Mix Ingredients: Mix well and stir-cook for 1-2 minutes.
  5. Add Vegetables: Add 1/2 cup bell pepper and 1/2 cup sweet corn, stir-cook for 1-2 minutes.
  6. Set Aside: Turn off the heat and set it aside.

 

Step B: Tortilla Chips Preparation

  1. Season Tortillas: Let’s make tortilla chips (skip this step if using store-bought chips). Brush each of the 9 tortillas with olive oil and generously sprinkle taco seasoning on top.
  2. Stack Tortillas: Repeat this for all tortillas, stacking them on top of each other.
  3. Cut Triangles: Using a knife, divide the tortillas into half, then into quarters, then into 8 equal triangles.
  4. Bake Chips: Place them on an olive oil brushed baking tray and bake at 160°C (320°F) for 5-6 minutes, or until crispy.
  5. Cool Chips: Transfer to a platter and let them cool.

 

Step C: Cheese Sauce Preparation

  1. Heat Pan: Set a saucepan over medium heat.
  2. Combine Ingredients: Add 1 cup coconut milk, salt, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 2 tablespoons tapioca starch powder, and 1/4 cup nutritional yeast.
  3. Cook Sauce: Whisk well to combine and bring to a boil. Boil for about 20-30 seconds, or until nice and thick. Turn off the heat and set aside.

 

Step D: Final Assembly

  1. Layer Base: Sprinkle the prepared bean mixture on top of the tortilla chips. Pour the vegan cheese sauce evenly over top.
  2. Add Toppings: Top with freshly chopped bell peppers, sliced olives, sliced jalapeño, and chopped cilantro.
  3. Serve Fresh: Loaded nachos with vegan cheese sauce is ready. Enjoy!

Recipe Notes

  • Use gluten-free tortillas for a gluten-free option.
  • Coconut milk can be replaced with cashew cream for a thicker sauce.
  • Adjust spice levels by reducing or omitting smoked paprika and jalapeños.
  • Cornstarch can substitute tapioca starch if unavailable.
  • Store leftover bean mixture and cheese sauce in separate airtight containers.
  • Reheat cheese sauce over low heat, whisking to restore its consistency.
  • The recipe serves as a base—feel free to add avocado, salsa, or vegan sour cream as extra toppings.
  • Bake chips in smaller batches to ensure even crispiness.
  • Use canned beans for convenience, but rinse thoroughly to remove excess sodium.
  • Add shredded vegan cheese to the sauce for a meltier texture.
  • Nutritional yeast provides a cheesy flavor and can be increased for a stronger taste.
  • Pair with a fresh side salad for a complete meal.

Frequently Asked Questions

Yes, add diced jalapeños or more taco seasoning.

Black beans, pinto beans, or chickpeas work well.

Yes, use almond milk or a cashew cream alternative.

Keep them in an airtight container for up to 2 days.

It helps thicken the sauce, but cornstarch or arrowroot powder are substitutes.

Yes, use a non-stick pan and skip brushing olive oil on the tortillas.

Yes, but stir well after reheating as it may separate.

It can be stored for 3-4 days in an airtight container.

Try diced avocado, salsa, or vegan sour cream.

Yes, prepare all components separately and assemble before serving.

Omit it, or use vegan parmesan for a cheesy flavor.

Yes, use store-bought chips for convenience.

Nutritional Info (per Serving)

  • Calories: 663 kcal
  • Carbohydrates: 85 g
  • Protein: 20 g
  • Fat: 29 g
  • Saturated Fat: 18 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 6 g
  • Sodium: 745 mg
  • Potassium: 900 mg
  • Fiber: 13 g
  • Sugar: 7 g
  • Vitamin A: 731 IU
  • Vitamin C: 27 mg
  • Calcium: 190 mg
  • Iron: 9 mg

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