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–+ servings

Vegan Loaded Nachos (High Protein)

Kelly Jensen
Fiesta forever with these vegan loaded nachos, surprisingly hearty and packed with veggies, plant protein, and delicious toppings!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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!

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
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