Vegan Chick’n Nachos Recipe
Vegan chick’n, black beans, vegan cheese, vegan sour cream, pico de gallo, pickled jalapeños, and cilantro on corn tortilla chips.
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Ingredients
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Nacho Base
Vegan Chick’n
Black Beans
Vegan Cheese Sauce
Pico de Gallo
Toppings
Method
Vegan Chick’n
- 1
- 2
Add vegan chick’n strips and season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Sauté for 5–7 minutes, stirring occasionally, until golden brown and heated through. Set aside.
Black Beans
- 4
Rinse and drain the canned black beans.
- 5
In a small saucepan over medium heat, combine black beans, cumin, lime juice, and salt.
- 6
Cook for 4–5 minutes until warmed through. Slightly mash with a fork or spoon for texture, if desired.
Vegan Cheese Sauce
- 7
In a small saucepan, combine vegan cheese shreds, plant milk, nutritional yeast, cornstarch, and turmeric (if using).
- 8
Heat over medium-low heat, stirring constantly until the cheese melts and the mixture thickens into a smooth sauce, about 5–7 minutes.
- 9
Remove from heat and set aside.
Pico de Gallo
- 10
In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, salt, and minced jalapeño (if using).
- 11
Mix well and let sit for 10 minutes to allow flavors to meld.
Assembly
- 12
Preheat oven to 375°F (190°C).
- 13
Spread tortilla chips evenly on a large baking sheet or ovenproof platter.
- 14
Top chips evenly with vegan chick’n, black beans, and vegan cheese sauce.
- 15
Bake for 8–10 minutes until everything is heated through and chips are slightly crisped.
- 16
Remove from oven and top with spoonfuls of pico de gallo, vegan sour cream, pickled jalapeños, and fresh cilantro leaves.
- 17
Serve immediately.
