Delicious Everyday

Loaded Vegan Nachos

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • Mission Rounds Tortilla Chips
  • 15

    oz Black beans, drained and rinsed
  • 3

    oz Vegan cheddar cheese, shredded
  • 1

    Red bell pepper, sliced
  • 1

    Red onion, sliced
  • 5

    oz Baby portobello mushrooms, sliced
  • 1

    Tbsp Fajita seasoning
  • 2

    Tbsp Olive oil
  • ½

    cup Vegan sour cream
  • 1

  • 2

    Tbsp Cilantro
  • 2

    Avocados, peeled and cored
  • ½

    Jalapeño (optional)


  • Step 1

    Preheat grill to medium-high heat.

  • Step 2

    Preheat oven to 375 degrees (F).

  • Step 3

    Lay a sheet of aluminum foil out on a cutting board, and spread out the bell pepper slices, mushroom slices, and 2/3 of the onion slices in a single layer.

  • Step 4

    Toss veggies in olive oil and fajita seasoning, coating evenly. Grill veggies over medium-high heat (on the aluminum foil sheet) for 10-12 minutes, or until just softened and starting to brown. Remove from heat.

  • Step 5

    In a large baking dish, spread chips in an even layer. Sprinkle half the cheese on top of the chips.

  • Step 6

    Spread a layer of black beans on top of the cheese. Then, spread the grilled veggies evenly on top. Sprinkle remaining cheese on top of the nachos.

  • Step 7

    Bake in the oven for 5-10 minutes, until cheese is melted.

  • Step 8

    While the nachos are baking, prepare the toppings.

  • Step 9

    Slice the lime in half. In a small bowl, mix the sour cream with the juice and zest of one lime half. Add the cilantro. Mix well, and set aside.

  • Step 10

    In another small bowl, mash the avocado with the back of a fork. Squeeze in the juice from the other lime half. Dice the remaining red onion, and add to the guacamole. Add salt and pepper to taste. (If using the jalapeño – finely dice and add it here.) Mix well, and set aside.

  • Step 11

    Serve nachos topped with the guacamole and cilantro-lime sour cream.

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