Easy Vegan Nachos are the ultimate delicious yet quick to prepare snack food. And with football season upon us, these nachos will be a halftime hit!
Recipe Contributor – Pepper and Patchouli (Instagram)
Today is the official start of college football! And what’s football without tailgating or watching the game at home on television with a bunch of snacks? Personally I can’t imagine watching a game anymore without snacks so I guess I’m spoiled. Or I’ve just come to a place in my life where I’d rather watch all the fun AND enjoy great food. A win-win!!!
And these Easy Vegan Nachos are a PERFECT appetizer to toss together for halftime and not miss any of the game. Cook time is under 30 minutes so start during a commercial and by halftime viola! Yummy healthy nachos!
Pepper and Patchouli uses black soybeans. I have to admit that I had to look up black soybeans. I found that, according to SoyFoods, Dr. Oz believes black soybeans are unique in that they have the perfect carbohydrate-to-fiber ratio to aid in weight loss. Because of the high protein content, black soybeans take longer to digest; keeping you feeling fuller longer. Black soybeans are also high in antioxidants, anthocyanins and Vitamin E.
So get ready for football with these easy vegan nachos. Or just whip up a batch for family or friends. Personally? I’d make a batch all just for me.
Easy Vegan Nachos
- 1/2 medium red onion, diced
- chili powder as much or as little as you prefer
- cumin as much or as little as you prefer
- 1 bag corn tortilla chips
- 1 can black soybeans, drained and rinsed or any beans that you'd prefer to use
- 1 package Daiya Cheddar Cheeze Sauce
- 2 large fresh jalapenos, sliced or can use pickled if you prefer
- 1 pint fresh cherry or grape tomatoes, halved
- 1 handful fresh cilantro, washed, dried optional garnish
- 2 limes, sliced optional garnish
- Preheat oven to 350 F.
- In a pan over medium heat, sauté the onion with chili powder and cumin until translucent, add in your beans and stir. Cook until beans are heated thoroughly. Set aside.
- Spread chips over parchment paper on a baking sheet and cover with bean mixture, one package of cheese sauce, sliced jalapeño, and tomatoes.
- Bake in oven for 10-12 minutes or until chips are crispy. Top with cilantro and lime.
- The more fresh jalapenos you use, the spicer it will be. If you want the flavor of the jalapenos without as much heat, I suggest using pickled jalapeno slices instead of fresh.
- If using fresh jalapenos be sure and wash your hands IMMEDIATELY after slicing them so you don’t get the juice in your eyes or in cuts, etc.
- Use as much or as little of the ingredients listed above to our preference.
Looking for delicious appetizers? Look here!