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Vegan Loaded Nachos (Gluten Free, Pantry Staple, High Protein)

Fiesta forever with these vegan loaded nachos, surprisingly healthy and packed with veggies, plant protein, and delicious toppings!
Fully loaded nachos… but make ’em healthy!  These vegan nachos have tons of veggies and plant protein for a fun and filling dinner. Bring restaurant vibes home to your casa, with these simple and mouth-watering nachos. Ready in about 20 minutes, a quick and healthy dinner is a few ingredients away.

These Vegan Loaded Nachos Are:

  • Cripsy & crunchy
  • Healthy
  • Filling
  • Earthy
  • Spicy
  • Packed with flavor: there are so many awesome spices and textures in this dish to love!
  • Versatile: use your favorite toppings, or whatever you have on hand!
We make tacos a lot around here, and I feel like I always have tons of leftover ingredients each time. Extra taco filling, extra spicy beans, and always plenty of leftover chopped tomatoes and onions.  What better way to use all those ingredients than nachos?

What’s In These Vegan Loaded Nachos?

  • Tortilla chips: any chips of your choice! Any size, shape, flavor (hint of lime totally acceptable!), color, or size.  Pile ’em high and dig in.
  • Taco filling: I use my super easy vegan TVP Taco Filling which is crazy high in protein and totally vegan.  These nachos are a great way to use leftover taco meat from when you go a little nuts on Taco Tuesday.
  • Black Beans: You can add canned beans for a quick addition, but these nachos are the perfect vehicle for my Spicy Instant Pot Black Beans, which have the perfect amount of spice and an awesome smoky flavor.
  • Sliced olives because yum – you can use black, green, whatever you prefer.
  • Cheese of choice: there are some great melty vegan options out there if you don’t eat dairy!
  • Tomatoes, freshly diced
  • Avocado, or a little #TacoTuesday Guacamole if you’re feeling extra.
  • Red onion for big bold flavor
  • Lettuce, shredded for that extra crunch
  • Sliced jalapenos, or any other hot peppers if you like ’em.

How Do I Make These Vegan Loaded Nachos?

  1. Preheat the oven to 350.
  2. In a oven-safe baking dish, add the tortilla chips to the bottom of the dish.
  3. Layer in the taco meat, black beans, sliced olives, and cheese of choice.
  4. Bake for about 15-20 minutes until nachos begin to heat all the way through
  5. Once nachos have been cooked and cheese has melted, remove the dish from the oven.  Top with fresh tomatoes, red onion, avocado, lettuce, and jalapeno.  Serve and enjoy!

Other Amazing #TacoTuesday Recipes:

Fresh Mango Margarita (Refreshing Summer Cocktail)

The Best TVP Tacos (Vegan, Gluten Free, Meatless, Vegetarian)

The BEST Taco Tuesday Guacamole (Vegan, Paleo, Whole30, Vegetarian)

No Soak Instant Pot Pinto Beans (Vegan, GF, Pantry Staple, Low Sodium)

Creamy Vegan Queso (Dairy Free, Whole30, Paleo, Gluten Free)

As always, if you make these vegan loaded nachos be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Vegan Loaded Nachos (Gluten Free, High Protein)

The Herbeevore
Fiesta forever with these vegan loaded nachos, surprisingly healthy and packed with veggies, plant protein, and delicious toppings!
5 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Dinner
Cuisine American, Mexican
Servings 4 servings
Calories 446 kcal

Equipment

  • Oven Safe Baking Dish

Ingredients
  

  • 4 cups corn tortilla chips
  • 1 cup cooked taco filling of choice I use a TVP based taco meat
  • 1 cup black beans
  • 1/4 cup sliced olives
  • 1/2 cup cheese of choice
  • 1 to mato diced
  • 1 avocado diced
  • 1/2 red onion diced
  • 1 cup lettuce shredded
  • 1 jalapeno seeded and sliced

Instructions
 

  • Preheat the oven to 350.
  • In a oven-safe baking dish, add the tortilla chips to the bottom of the dish.
  • Layer in the taco meat, black beans, sliced olives, and cheese of choice.
  • Bake for about 15-20 minutes until nachos begin to heat all the way through
  • Once nachos have been cooked and cheese has melted, remove the dish from the oven.
  • Top with fresh tomatoes, red onion, avocado, lettuce, and jalapeno.  Serve and enjoy!

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 446kcalCarbohydrates: 100gProtein: 29gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 15mgSodium: 582mgPotassium: 784mgFiber: 18gSugar: 6gVitamin A: 605IUVitamin C: 15mgCalcium: 404mgIron: 7mg
Keyword Fully Loaded Nachos Vegan, Healthy Loaded Nachos Recipe, Loaded Nachos Recipe, Vegan Fiesta Nachos, Vegan Loaded Nachos
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

Posted in American, Appetizers, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Gluten Free, Mexican, Pantry Recipes, Side Dishes, Southwest, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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