Vegan Nacho Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips topped with refried beans, cheese, a walnut-based chorizo, and fresh toppings including avocado, jalapeños, and cilantro. Hearty, flavorful, and baked rather than fried.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup walnut
- ½ teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground chipotle ( or sub cayenne), more to taste
- 1 teaspoon dried oregano ( or thyme)
- 1 tablespoon tomato paste ( or sub a canned chipotle pepper, or the adobo sauce from the can)
- 1 tablespoon water, and more to desired consistency
- Tortilla chips ( enough to line a 13 x 18 inch sheet pan)
- 1 cup refried beans (optional) or black beans
- 1 1/2 cups vegan cheese ( 4-6 ounces) or make this vegan queso
- 1 batch vegan chorizo
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- 3 radishes, sliced
- ¼ cup cilantro leaves
- Garnishes: pickled onion and jalapeño, hot sauce, vegan sour cream
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 871mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1003mg
- Calcium
- 122mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 871MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.