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Loaded Vegan Queso Skillet Nachos
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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!
Course Appetizer, Main Course
Keyword appetizer, avocado, baked, beans, bites, cashews, chickpea, classic, dairy-free, digestion, dinner, easy, food, gluten-free, healthy, healthy bowl, homemade, indulge, lunch, nachos, plant-based, recipe, savory, skillet, summer, traditional, vegan, veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

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!

Notes

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.