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A hand reaches in with a baked vegan nacho taken from the pan behind it.

Vegan Nachos

These crispy vegan nachos are loaded with all your favorite toppings, making for a delicious, cheesy, nacho experience!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 360kcal


  • 2 cups veggie crumbles
  • 1 tablespoon taco seasoning
  • 12 ounces tortilla chips
  • 1 15-ounce can black beans , drained
  • 1 cup corn , frozen
  • 1 cup vegan cheddar shreds
  • ½ cup vegan jalapeño havarti cheese
  • ½ cup red cabbage
  • 1 cup cherry tomatoes
  • 1 tablespoon diced red onion
  • 1 jalapeno , thinly sliced
  • 2 tablespoons vegan sour cream
  • ½ avocado


  • Heat your oven to 400°F/200°C. Line a baking sheet with parchment paper.
  • Combine the veggie crumbles with the taco seasoning. If the crumbles are frozen, heat in the microwave for 30 seconds or so and then stir to combine the seasonings. Add more if you prefer more flavor.
  • Arrange tortilla chips in a single layer on the prepared baking sheet. Top with veggie crumbles mixture, black beans, corn, and shredded vegan cheeses.
  • Place pan in the oven and bake for 5 to 7 minutes, until the cheese is melted. 
  • As the nachos are baking, chop the cabbage into thin strips, chop the cherry tomatoes into quarters, dice the onion, and thinly slice the jalapeño (being careful not to touch the seeds with bare hands).
  • In a small bowl, mash the avocado and add the sour cream. Stir together.
  • When the nachos are done, remove them from the oven and serve them immediately. Top with tomato, red cabbage, onion, jalapeno, and drizzle with creamy avocado mixture.
  • Optional: Add chopped cilantro.


Calories: 360kcal | Carbohydrates: 42g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 525mg | Potassium: 287mg | Fiber: 5g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 2.6mg