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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.
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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
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!
- 1 cups walnut
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoons cumin
- 1 teaspoons coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 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
- 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
- 1/4 cup cilantro leaves
- Garnishes: picked onion and jalapeño, hot sauce, sour cream
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!
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.
- Serving Size:
- Calories: 425
- Sugar: 3.2 g
- Sodium: 670.7 mg
- Fat: 25.8 g
- Saturated Fat: 6.8 g
- Carbohydrates: 36.9 g
- Fiber: 7.9 g
- Protein: 15.6 g
- Cholesterol: 21 mg
Keywords: Nachos, vegan nachos, vegetarian nachos, best nacho recipe, nacho recipes, nachos supreme, walnut meat, walnut chorizo, walnut tacos,
This was excellent! My husband, who used to eat meat, but now is plant-based, said that the walnut chorizo was better than real chorizo. Putting this in our meal rotation.
Awesome to hear Amy!
Nice! I’ve never made nachos before and I guess I haven’t ever ordered them in a restaurant either! I didn’t use refried beans because of the usual fat (often pork?) mixed in so I used plain rinsed black beans instead. I should have blitzed them a bit but instead put them in whole. My husband said the beans didn’t stick to the tortilla chips so they were a bit of a “fail”! I disagree but I should have pulsed them a bit to make them more of a refried beans texture anyway. The slices of avocado looked gorgeous in your photo so I did same but again he said “why not make guacamole so it sticks to the chips better?” Geez. 🙄 and he also mentioned the grape tomatoes cut in half. Said they were tricky to pick up. Usually he says almost nothing so I didnt want to shut him down…(!) and some of his points were valid. I’ll adjust the recipe for next time as we all tend to do anyway after the first go, and I’m sure I’ll be back to a peaceful quiet dinnertime again in no time! I liked the recipe a lot btw, and also made my own melty nacho cheese sauce for the top from cashews etc. ..so it was a bit more of an effort to put together but quite tasty. So thank you!
thanks for the feed back. The refried beans do make this stick together better- and just an FYI, there are many fat-free and vegan brands these days. We also have a recipe to make your own which is more work but yummy! Love the nacho cheese idea!
This has become one of my favorite recipes. It’s so healthy and yummy. I’ve also fooled two people into thinking they were eating beef.
Made this for dinner tonight along with a salad. I was skeptical that the walnut chorizo would work out but it is genius! I sliced a small head of cauliflower 1/8″ thin to sub for half of the tortilla chips–dried them out in the oven for a few hours at 175 deg F, but probably didn’t need to do that since some of it got a bit too burnt in the final baking after assembly. I made healthy refried beans from scratch using a great recipe from someone else’s blog, and spooned on some salsa from a jar after pulling it out of the oven–and found that I really didn’t miss the cheese (I did add cheese for part of the tray but found it didn’t really improve how tasty the nachos for me, as much of the magic is in the chorizo + salsa. Just as well as I need to minimize my cheese consumption for health reasons).
Thank you for this recipe–it made my husband really happy too!
Thanks, Margaret- thanks so much and happy you enjoyed this.
So easy to make and super yummy. Made them with the vegan chorizo :))) But be careful, they are pretty filling!
They are filling- best for sharing. 😉