Description
Vegan Nachos! These loaded vegan nachos are made with flavorful “walnut chorizo”! A healthy, delicious nacho recipe that is baked in the oven. Vegan-adaptable and Gluten free!
Ingredients
Units
Scale
Walnut Chorizo
- 1 cup walnut
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon cumin
- 1 teaspoon 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
Nachos
- Tortilla chips ( enough to line a 13 x 18 inch sheet pan)
- 1 cup refried beans (optional) or black beans
- 1 1/2 cups vegan cheese ( 4-6 ounces) or make this vegan queso
- 1 batch vegan chorizo
Fresh Toppings
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- 3 radishes, sliced
- 1/4 cup cilantro leaves
- Garnishes: pickled onion and jalapeño, hot sauce, vegan 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 the cheese is melty, sprinkle it with 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.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 412
- Sugar: 3.1 g
- Sodium: 687.8 mg
- Fat: 24.5 g
- Saturated Fat: 5.6 g
- Carbohydrates: 41.7 g
- Fiber: 8.7 g
- Protein: 9.8 g
- Cholesterol: 0 mg