Nachos Supreme! This loaded vegetarian nacho recipe is made with flavorful vegan “walnut chorizo”! A nutritious & delicious nacho recipe that is baked in the oven. Vegan-adaptable and Gluten-free!
There is no greater power than to be in harmony with oneself, which is to fully embrace all that we are.~ Panache Desai
I’m a little embarrassed to tell you how often this nacho recipe happens for dinner around here. My husband practically begs for them, and over the years I’ve played with fun and different ways to make them a little less heavy and more of a meal.
Long ago I cut out the meat and Brian didn’t notice. Then I experimented with adding a lot of fresh things to the top of the nachos and lightening up the cheese. Using little dollops of refried beans and adding avocado give them a delicious creaminess.
This latest incarnation is made with “Walnut Chorizo” which only takes 5 minutes to make! Brian gave it the double thumbs up, so I thought I better share it here.
The walnut chorizo is basically blended up walnuts with chorizo spices like cumin, coriander and smoked paprika and a little tomato paste. You could also use the adobo sauce from a can of chipotles. Make this as spicy or as mild as you want.
For this Nachos recipe, I’ve partnered with California Walnuts (all opinions are my own) to create a nutritious, flavorful recipe featuring walnuts. Earthy, meaty walnuts become flavorful base of this recipe. The awesome thing is, I know you will find a hundred other uses for Walnut Chorizo – think tacos, breakfast burritos, enchiladas, taquitos, burrito Bowls…. you get the idea.
The walnut chorizo has so much depth and flavor, such a great meat substitute!
Plus walnuts are nutritious, heart-healthy1, contain no cholesterol, and are the only nut with a significant amount of plant-based omega-3 ALA (2.5 grams/ounce).
A delicious way to incorporate more walnuts into our diet!
Here I’ve used organic, non-GMO corn chips. Make sure to line your sheet pan with parchment so the cheese doesn’t stick.
Add your choice of cheese ( a melty vegan cheese works well here too!), small dollops of refried beans and scatter the walnut chorizo over top.
Bake the nachos in a 375F oven for 12 minutes or until cheese is melty.
While the nachos are baking, make the fresh toppings.
Slice tomatoes, avocado, radishes, and jalapeño.
I love adding pickled onions, or pickled jalapeños for a burst of flavor.
Garnish with fresh cilantro leaves and your favorite hot sauce.
And there you have it…..Nachos Supreme! So flavorful, and so easy.
Give these loaded vegetarian nachos with “walnut chorizo” a try, and let me know what you think in the comments below! A healthy, delicious nacho recipe that is baked in the oven.
1 Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3.
Nachos with Walnut Chorizo
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 1x
- Category: appetizer, vegetarian, vegan
- Method: Baked
- Cuisine: Tex Mex
Description
Nachos Supreme! These loaded vegetarian nachos are made with flavorful “walnut chorizo”! A healthy, delicious nacho recipe that is baked in the oven. Vegan-adaptable and Gluten free!
Ingredients
Walnut Chorizo
- 1 cups walnut
- ½ teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoons cumin
- 1 teaspoons 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
Nachos
- Tortilla chips ( enough to line a 13 x 18 inch sheet pan)
- 1 cup re-fried beans (optional)
- 1 1/2 cups cheese ( 4–6 ounces) , grated ( mexican blend, jack, mozzarella, cheddar or vegan melty cheese)
- 1 batch walnut chorizo
- —–
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- 3 radishes, sliced
- ¼ cup cilantro leaves
- Garnishes: picked onion and jalapeño, hot sauce, sour cream
Instructions
Preheat oven to 375F
Make the Walnut Chorizo. Place walnuts, spices, salt and tomato paste in a food processor and pulse until it is the texture of course sand. Add a tablespoon of water, and pulse again, until just combined. ( see notes) Set aside.
Line a ½ sheet pan ( 13 x 18 inches) with parchment paper. Cover with tortilla chips. Drizzle chips with a little hot sauce. Spread out small spoonfuls of refried beans over top. Sprinkle with the cheese and spread out the walnut chorizo. Place in the oven until warmed through and cheese is melted, about 10- 12 minutes. While it’s baking prep your garnishes.
When cheese is melty, sprinkle with the tomatoes, cilantro, radishes, avocado, cilantro and any other garnishes you like. Pickled onions and jalapeños are nice. Sour cream or yogurt also good. 🙂
Eat immediately! These are best served right away, before cheese unmelts!
Notes
If using the walnut chorizo as taco filling or in burritos, where you might heat it up in a skillet, feel free to add a another tablespoon or two of water, so it doesn’t dry out in the pan. For extra richness you could even add a drizzle of olive oil.
Keywords: Nachos, vegan nachos, vegetarian nachos, best nacho recipe, nacho recipes, nachos supreme, walnut meat, walnut chorizo, walnut tacos,
I made these on Cinco de Mayo and discovered that I had 2 bags of pecans and no walnuts. The pecan nachos were great and everyone loved it!
Perfect! Thanks for sharing Michele!
We tried this recipe last night – one in our house doesn’t eat meat, and everyone, including the big meat eaters, thought it tasted great. We will for sure make this again.
★★★★★
My wife thought it was ground beef! So yummy!
★★★★★
Wow!! Really? Crazy, love it!
Hi there. How long would the walnut chorizo keep (in the fridge) do you think?
Thanks,
4 days!
Looks so delicious and perfect for parties!
★★★★★
I overlooked my nachos but it was well worth it just to have this walnut chorizo in my arsenal now. WOW, fantastic!
★★★★★
Glad you liked it!
This recipe is so awesome. I’ve made it twice and I crave it all the time. One of my favourites for sure. I’m going to use this in my taco salad cause it’s so good. Delish! I’m a veggie lover and your recipes hit the spot for me time and time again.
★★★★★
I made this tonight & we loved it! Thanks so much!
I love this recipe! I have already made it 4 times in 2 weeks… My friends love it and me too. Its so fresh and a joy to eat! Thans for this wonderful recipe.
So happy you liked them, thanks for sharing!
Because I eat low carb I wanted to make this without the nacho’s. So I subbed eggplant slices for the crisps. I sliced several eggplants in thin slices and greased them with a little bit of olive oil. I backed them in the oven for 15 minutes and then covered them with vegan cheese and your fabulous walnut chorizo and followed your recipe. It’s not nacho supreme anymore, but who cares, supreme it was!!!
★★★★★
Ahaha! Love it, thanks for sharing how you adapted! Wonderful!
Awesome! Easy and quick for weeknight nacho night. Chorizo definitely a keeper recipe. Thanks for sharing!
★★★★★
We made this for a quick weeknight dinner. My teenager gobbled up the chorizo. It was easy and quick to make and raised the level of nacho night. Thank you for sharing this recipe. Yum!!
★★★★★
Another new favorite from Feasting at Home! Thoroughly enjoyed and look forward to making again (although I may have to invite some more people over so my husband I don’t kill another bag of chips between the two of us – hard to exercise self constraint with these puppies).
★★★★★
Made this last night , along with a batch of margaritas, and it was so good! A perfect Saturday night meal! That walnut chorizo is the bomb! My carnivore husband and son-in-law loved it. So many options to use it. Heck, it was good with a chip! I also want to make the probiotic, or prebiotic? hot sauce.
★★★★★
Can I sub pecans! My husband is allergic to walnuts.
I haven’t tried it… but it should work? Will you let me know if you do?
I made these on Cinco de Mayo and discovered that I had 2 bags of pecans and no walnuts. The pecan nachos were great and everyone loved it!
I have no clue what real chorizo tastes like, having been a veg-a-terrible for over 30 years, but I just made this chorizo and it’s delicious!! Easy peasy to make and I plan to use it on some tostadas tonight for dinner which will feature most of the ingredients on your nachos. I’ve made carrot chorizo before which was pretty good, but this is better. Honestly, I’d give it six stars if I could. Thank you so much!
★★★★★
Made these last night and they were so tasty! Easy to put together, these will be a regular!
★★★★★