Filling Vegan Nachos with Cashew Queso
Nachos for dinner? Dive into these quick and easy vegan nachos, fully loaded with veggies, black beans, veggie ground “beef” and a 5 minute cashew queso for a filling and satisfying meal.
Equipment
- High Speed Blender
Ingredients
- 12 ounce bag tortilla chips don't use super thin ones!
- ½ pound veggie ground no need to be exact here, use more or less
- 14 ounce can black beans rinsed and drained
- 1 cup frozen corn kernels use any (and as many!) veggies you like
- 1 batch vegan cashew queso
Optional Toppings
- cilantro minced
- pickled jalapeño slices
- salsa
- guacamole
Instructions
- Preheat oven to 400℉ (205℃). Line a large rimmed baking sheet with parchment paper and evenly spread the tortilla chips across the sheet.
- Sprinkle over the veggie ground, black beans and corn and place in the oven until toppings and chips are piping hot, about 10 minutes.
- Meanwhile, blend up the cashew queso if you haven't already.
- When the nachos are hot, drizzle over the cashew queso and add any additional toppings like cilantro or jalapeño slices.
- Serve as is, or with guacamole, salsa...whatever you wish!
Notes
Have leftovers? They reheat well, with a chilaquiles-vibe. Spread evenly on a parchment-lined baking sheet and heat in the oven until hot. Some will re-crisp, others will be saucy.