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Loaded Vegan Nachos
125g corn or tortilla chips
300g tomato salsa
400g tinned pinto beans (any beans would work – black beans, kidney beans), drained and thoroughly rinsed
150g diary free cheese
250g cherry tomatoes, halved
1/2 red onion, finely diced
Ccocobella natural coconut yoghurt 1 lime, juiced (approx 2 tbs)
1 tbs nutritional yeast
10g fresh coriander
30g Jalapeños, optional
Salt and black pepper, to taste
Preheat oven to 180 degrees. Pour chips onto a large baking dish.
Spread the salsa over the chips then scatter the beans, tomatoes and cheese on top. Place in the oven to bake for 10-15 minutes or until cheese has melted.
While the nachos are baking, mash the avocado in a bowl. Add red onion, juice of 1/2 lime and season with salt and pepper. Set aside.
In a seperate bowl, make the vegan sour cream by mixing the coconut yoghurt, nutritional yeast, juice of the remaining 1/2 lime and season with salt.
Once the nachos have finished cooking, top with vegan sour cream, mashed avocado, jalapeños and fresh coriander. Serve & enjoy!
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