Who doesn’t crave nachos? Crispy, crunchy, salty and creamy. Just because you are trying to eat healthier doesn’t mean you don’t get to enjoy your nachos, play around with toppings you love. Hot sauce optional.

Serves 6

  • 5 cups of restaurant style tortilla chips
  • 3/4 cup Daiya Cheese
  • 3/4 cup cooked black beans
  • 1 ripe avocado chopped
  • 1 can sliced olives
  • 3/4 cup tomatoes
  • ½ red onion sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 container vegan sour cream
  • 1 pack of enchilada seasoning

Preheat oven to 400 degrees.  Heat up your black beans in a small saucepan and season with a little sea salt. Next arrange your chips on a large serving platter and add toppings in desired order. I like black beans first, then Daiya, tomatoes, avocado, olives and red onion.  Bake for 15 minutes. While it is baking, add ⅛ cup hot water to enchilada seasoning, mix with a fork and add to sour cream. Remove from oven and top with enchilada sauce, sour cream, and cilantro. Enjoy immediately.

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