It’s no secret that I’m well and truly obsessed with these loaded Vegan nachos. I would happily eat them for dinner every single night if I could – the combination of crunchy baked tortilla chips, cheesy chilli con queso, protein packed veggie chilli and creamy guacamole makes these nachos the ultimate plant based dinner.
As a result of my Eating Disorder, me and my mum went years without eating a meal together but when we stared to challenge that last summer, these loaded Vegan nachos were one of the first meals that we had and it’s then that the obsession began.
We first made this following the chilli con queso and nacho recipes in Lucy Watson’s book Feed Me Vegan, which this version is adapted from. Since then we’ve simplified and adapted it so much that it’s become our own recipe. As we both love it so much and I get asked about it so often on Instagram, I knew that I had to share it will you all.
We eat this for dinner at least once a week and Monday nights seem to have almost accidentally become nacho night for us. It’s so addictive that I honestly find myself craving it throughout the week, hence why we have been guilty of eating it more than once more times than we’d like to admit! There are 4 main parts that come together to create the ultimate nacho bowl
- Tortilla chips
- Chilli con queso
- Veggie chilli
The best part has got to be the chilli con queso – it’s rich, creamy and packs in the most incredible cheesy flavour thanks to the nutritional yeast. It melts in to the nachos, making them soften a little and combined with the chilli, juicy tomato and cooling avocado – it makes every mouthful just as delicious as the first. I leave the cheesy parts till last, to give it more time to soak in to the nachos – but it’s so moreish that I could sit and eat it with a spoon straight from the pan!
The chilli is packed with plant based protein which makes this meal so satisfying and the addition of juicy chestnut mushrooms makes it even heartier. It’s super simple and quick to make in just one pot. And whilst it’s already bursting with flavour, feel free to add extra chilli or spices if you like it hotter and you could even add in black beans or lentils too.
When it comes to the tortilla chips, they really do make all of the difference when it comes to this meal. Whilst plain salted tortilla chips work well, I highly recommend that you use a flavoured variety. We love the brand Manomasa and use a combination of the following flavours to build our bowls;
- Green lemon & pink peppercorn
- Tomatillo salsa
- Chipotle & lime
All of which are incredible and add an extra burst of flavour, which is only enhanced by heating them through in the oven, and takes this nacho bowl to a whole other level.
I always get asked why there’s 2 bowls when I share this meal on my Instagram story – or why in more recent times one of them has since gone on to contain pasta, rather than nachos. And no the answer isn’t that I eat them both! In all honestly it’s because we’ve made this meal so many times that my Mum got bored of nacho’s, so if you’re simply not a fan, then this is a great one to serve with pasta too. But I’m just as obsessed with nachos as ever!
I was never a fan of Mexican food before this nor had nachos ever been something that appealed to me, but now I’m completely converted. If you think that you’ve had good nachos before then think again, because once you’ve had tried recipe there’s no going back.
I joke that I spend the whole week waiting for the next nacho night to come around but seriously, that’s how good this is meal is – and the obsession is so real that it’s now even extended to nacho burgers too!
Whilst I’ve tried my best, explaining just how insanely good these nachos taste is pretty impossible. The gooey bites of softened cheesy nachos and hearty chilli, combined with the creamy avocado makes this the dreamiest dinner. And it’s perfect proof that plant based food never has to be restrictive or boring! These nachos are
- Flavour packed
- So addictive!
If one thing’s for certain, it’s that our nacho obsession doesn’t seem to be ending anytime soon!
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
This recipe is inspired and adapted by the chilli con queso and nacho recipes in Lucy Watson’s book Feed Me Vegan.
serves 2 as a main, 4 as a side
for the chilli con queso
- 60g unsalted cashew nuts
- 1/2 red onion
- 60g sweet potato, finely sliced
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 150ml almond milk
- 1/2 tsp salt
- 1 heaping tbsp nutritional yeast
for the chilli
- 250g chestnut mushrooms, roughly chopped
- 1/2 red onion, finely chopped
- 1 small tomato, roughly chopped
- 1 x 400ml can chopped tomatoes
- 300g frozen Vegan mince
- 2 tsps cumin
- 1 tsp paprika
- 1 and 1/2 tsps oregano
- 250g tortilla chips
- 1 large avocado, mashed
- chopped coriander
- chopped tomato
- salt and pepper
For the chilli
- Add a generous drizzle of olive oil to a frying pan and set over a medium heat. Add the onion, mushrooms and tomatoes to the pan and cook for 2-3 minutes. Reduce the heat to low and cook for a further 10 minutes until the onion and mushrooms have browned and the tomatoes are tender.
- Add the chopped tomatoes to the pan along with the oregano, cumin and paprika. Stir well. Increase the heat to medium and once everything is bubbling add the mince to the pan.
- Stir until fully combined and reduce the heat to low. Leave to simmer for at least 30 minutes whilst you make the chilli con queso, giving it a good stir every few minutes to ensure that nothing sticks to the pan.
For the chilli con queso
- Pre heat the oven to gas mark 4. Add the cashew nuts to a baking tray and place in the center of the oven for 8-10 minutes, or until golden brown and fragrant. Keep an eye on them to make sure that they don’t burn. Leave the oven on as you’ll need it again for the nachos.
- Add a generous drizzle of olive oil to a pan and set over a medium heat. Slice the onion and add it to the pan, cook for 4-6 minutes or until golden brown.
- Reduce the heat to low and add the sweet potato, paprika and turmeric to the pan and stir until fragrant.
- Add the cashews to the pan along with the almond milk and increase the heat to a low simmer. Cook for 10-15 minutes, until the liquid is absorbed and the sweet potato is tender.
- Remove the pan from the heat and stir in the salt and nutritional yeast. Transfer everything to the blender along with 100ml water and blend until completely smooth – adding more water if you want a thinner consistency.
- Transfer to a small pan and set aside.
- Place the pan of chilli con queso over a low heat and warm through for 5 minutes.
- Add the nachos to a baking tray lined with grease proof paper and place in the center of the oven for 3 minutes.
- Once heated through, divide the nachos equally between 2 bowls. Top the nachos with the chilli con queso (it’s really important that you add this first, as it soaks in to the nachos and is what makes this meal so delicious), followed by the chilli. Sprinkle over the chopped coriander and tomato. Serve alongside the mashed avocado and enjoy!