Did somebody say vegan nachos?
I’m always looking for ways to use up vegetables and herbs rounding their last leg. Oftentimes, I’ll throw them into a pot and cook up a soup or I’ll saute and eat them plainly cooked, as a side dish. But there are far more inventive ways to put said veggies and herbs to use. This vegan nachos recipe is testament to just that. With a base of corn or vegetable chips (preferably baked), a load of colorful veggies and vegan cheese, you are only a few ingredients and steps away from a delicious snack or family-friendly appetizer.
The ingredients listed in this vegan nachos recipe are meant to act as a guide. You can omit a few veggies or add in even more. Use whatever you have around and the results will be equally as delicious.
Vegan Nachos Recipe
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow onion, thinly sliced
- 1 tomato, seeded and diced
- 1 12-14 ounce can black beans, drained and rinsed
- Handful of fresh cilantro
- 1-2 cups grated vegan cheese
- 1 bag tortilla chips
- You favorite (or homemade) salsa and guacamole for dipping
Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with foil. Place a layer of chips on the foil and equally distribute the veggies and beans atop them. Lastly, top evenly with the cheese. Bake for 7-10 minutes, or until the cheese has melted and browned lightly.
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