Go Back
+ servings
Closeup of Loaded Vegan Queso Skillet Nachos topped with jalapeno slices and lime wedges
Print Recipe
5 from 2 votes

Loaded Vegan Queso Skillet Nachos

This Loaded Vegan Queso Skillet Nachos recipe will make you re-imagine nachos in a new way without the dairy! These nachos come topped with three type of beans, onions, kale, corn, jalapeños, and ultimately topped with a blanket of homemade vegan queso. A healthy dairy-free and vegan twist on classic nachos!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Keyword: appetizer, avocado, baked, beans, cashews, 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
Servings: 4 servings
Calories: 803kcal
Author: Shanika

Ingredients

NACHOS:

  • 1 (12 oz.) bag organic tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
  • 1 (15 oz.) can organic trio beans, drained + rinsed (You can use your favorite canned beans!)
  • 1 (10 oz.) can green enchilada sauce
  • ½ red onion, diced
  • 1 jalapeño, chopped
  • 2 cups kale, de-stemmed + chopped
  • 1 cup frozen corn kernels
  • 1 teaspoon sea salt + black pepper, each
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder

EASY VEGAN QUESO:

  • 1 cup raw cashews, soaked (See Notes!)
  • 1 jalapeño, chopped
  • 2 garlic cloves, minced
  • cup nutritional yeast + 2 Tbsps!
  • 1 cup Almond milk (You can use your favorite plant-based milk!)
  • 1 tablespoon apple cider vinegar (You can also use lemon or lime juice!)
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground yellow mustard
  • ¼ teaspoon sea salt

OPTIONAL TOPPINGS/GARNISH:

  • Salsa, medium or hot
  • Fresh cilantro
  • Sliced jalapeños
  • Guacamole

Instructions

TO MAKE THE NACHOS:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a 12-inch oven-safe cast iron skillet by greasing it lightly with oil or lining it with parchment paper (for the bottom).
  • In a bowl, add the drained beans along with the salt, black pepper, cumin, smoked paprika, parsley, garlic powder, oregano, and chili powder, mixing everything together until beans are coated.
  • Add the tortilla chips to the prepared skillet, spreading them out evenly, followed by the: seasoned beans, onions, kale, corn, jalapeños, and the enchilada sauce.
  • Bake for 15-20 minutes, until veggies are even more tender and the edges of the tortillas are golden. Remove from oven once done.

TO MAKE THE EASY VEGAN QUESO:

  • Add all ingredients into a high-powdered blender (cashews first) and blend until queso becomes creamy. NOTE: If needed, add a bit more milk (1 tablespoon at a time), until desired consistency is met. Set aside.
  • Top the nachos with generous spoons of vegan queso and your favorite toppings/garnish, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
  • 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.
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE?  My go-to plant-based brand for Almond milk when using store-bought is Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
 

Nutrition

Calories: 803kcal | Carbohydrates: 91g | Protein: 21g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Sodium: 2190mg | Potassium: 863mg | Fiber: 16g | Sugar: 12g | Vitamin A: 5169IU | Vitamin C: 52mg | Calcium: 232mg | Iron: 8mg