Loaded Vegan Queso Skillet Nachos

These Loaded Vegan Queso Skillet Nachos are the best you’ll ever taste! This recipe comes loaded with chickpeas, red kidney beans, onions, tomatoes, jalapeños, and a delicious vegan cashew-based queso over crispy organic tortilla chips. Never spend another occasion or weeknight contemplating the best vegan dish that works for the entire family—-this is it! Easy to make and only one pan required!

Loaded Vegan Queso Skillet Nachos

Nachos ARE LIFE.

Yes, you’ve read that right. I’m a lover of nachos and I’ve been so excited to share this recipe with you all.

I’ve made a few nachos on Orchids + Sweet Tea, but hardly ever Vegan Nachos. But don’t worry, I didn’t compromise flavor in this dish at all.

There’s just something magical about enjoying nachos drenched in a delicious queso sauce, therefore, I had to experiment with different ingredients to create this vegan queso.

Cashews + Turmeric are the main ingredients that make up this queso and when it tell you that it’s so easy to make, I mean it’s SO EASY!

Loaded Vegan Queso Skillet Nachos

I’ve been seeing all the tags and comments about trying/making my recipes. I’m super honored and I’ve been enjoying every bit of seeing your awesome creations!

Remember, if you choose to make any of our recipes, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

OK, so if you’ve been an avid reader of Orchids + Sweet Tea, then you’ve probably seen our Vegan Sweet Potato Sheet Pan ‘Nachos’. This recipe comes topped with your favorite toppings over homemade sweet potato fries and is super easy and is one, two, three, done! 

Loaded Vegan Queso Skillet Nachos

Need Ideas for the Perfect Vegan Dish?

This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes. Your entire family is sure to love this meatless option!

This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Filled with herbs and spices, kale, chickpea, carrots, tomatoes, and onions, this soup is quite the healthy meal and surely does warm things up nicely. Super easy to make and only requires one pot. All vegan + gluten-free.

These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal. These Vegan + GF stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. Best enjoyed for breakfast, lunch, or dinner.

This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with a creamy, flavorful Alfredo sauce made from cauliflower and cashews; and tossed with delicious broccoli. Completely dairy-free and vegan. Made in just 25 minutes!

Loaded Vegan Queso Skillet Nachos

This Baked Sticky Orange Cauliflower + Quinoa recipe is a deliciously healthy option for the entire family. At first glance, these beauties truly remind you of classic orange chicken (and trust me, they taste just as good, if not better!), however, they aren’t! Just know that your taste buds won’t be able to tell the difference either! Super easy to make and whipped together in under 45 minutes.

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!

Of course, you know that we like to use organic ingredients and these ingredients were no different. Per usual, we use cashews from Wholefoods’ 365 Everyday brand, Tortilla Chips from Xochitl, as well as veggies and enchilada sauce from Amazon Fresh.

Loaded Vegan Queso Skillet Nachos

What You’ll Love Most About These Nachos?

They come loaded with veggies and topped with a creamy vegan queso.

‘Cheesy’ and Hearty.

Fresh and Savory.

Mega flavorful!

Super easy to make and only requires one-pot!

Extremely satisfying for your tastebuds.

PERFECTION in EVERY. SINGLE. BITE.

Loaded Vegan Queso Skillet Nachos

OK, let’s just dig right into this recipe, shall we?

Preheat your oven to 400 degrees Fahrenheit and prepare a large skillet with parchment (for an easy clean up).

Add the tortilla chips to the prepared skillet, spreading them out evenly, followed with: enchilada sauce, chickpea, red kidney beans, seasonings, onions, tomatoes, and jalapeños.

Bake for 15-20 minutes, until veggies and beans are tender.

Vegan Queso:

Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.

Remove from oven and top with the delicious vegan queso, diced avocado (if desired) and your favorite condiment. Wallah!

Bon Appetit!

Orchids + Sweet Tea

MADE OUR RECIPE(S)?

If you choose to make these Loaded Vegan Queso Skillet Nachos or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Loaded Vegan Queso Skillet Nachos
Loaded Vegan Queso Skillet Nachos

Loaded Vegan Queso Skillet Nachos

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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Ingredients

  • 1 (12 oz.) bag organic tortilla chips (I use Xochitl)
  • 1 (15 oz.) can chickpeas, drained + rinsed (See Notes!)
  • 1 (15 oz.) can red kidney beans, drained + rinsed (See Notes!)
  • 1 (10 oz.) can green enchilada sauce
  • 1 red onion, diced
  • 1 cup grape tomatoes, halved
  • 1-2 jalapeños, diced
  • pinch of sea salt + black pepper
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp oregano

Vegan Queso:

  • 1 cup raw cashews, soaked overnight (See Notes!)
  • 3/4-1 cup hot water
  • 1 garlic clove, minced
  • 3 Tbsps nutritional yeast
  • 2-3 tsps turmeric powder
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp sea salt

Instructions

  • Preheat your oven to 400 degrees Fahrenheit and prepare a large skillet with parchment (for an easy clean up).
  • Add the tortilla chips to the prepared skillet, spreading them out evenly, followed with: enchilada sauce, chickpea, red kidney beans, seasonings, onions, tomatoes, and jalapeños.
  • Bake for 15-20 minutes, until veggies and beans are tender.

Vegan Queso:

  • Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.
  • Remove from oven and top with the delicious vegan queso, diced avocado (if desired) and your favorite condiment. Wallah!
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftovers can be stored in an air-tight container for up to 3 days.
DRY BEANS: When using dried beans, be sure to soak about 2-3 cups of beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until beans are tender.
SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
 

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Loaded Vegan Queso Skillet Nachos.

ORCHIDS + SWEET TEA

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