Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Loaded Vegan Nachos Recipe
Loaded vegan nachos with black beans, homemade guacamole, and cashew cheese create plant-based preparations that will be hard to put down through satisfying ingredients. This comprehensive vegan recipe proves that plant-based nachos can be completely satisfying while maintaining traditional nacho characteristics. The loaded approach ensures substantial, filling results.
These loaded vegan nachos with black beans, homemade guacamole, and cashew cheese will be hard to put down! Top with chopped black olives, if desired.
Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 35 mins
Servings:
6
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Ingredients
½ cup cashews
aluminum foil
1 cup chunky salsa
1 small red bell pepper – cored, seeded, and chopped
2 tablespoons nutritional yeast
½ teaspoon ground turmeric
¼ teaspoon salt
1 (13 ounce) package tortilla chips
1 (15.25 ounce) can black bean chili (such as Amy’s®)
2 ripe avocados, peeled and cubed
¼ cup chopped fresh cilantro, or to taste
½ lime, juiced
1 pinch salt, or to taste
1 cup pico de gallo
2 tablespoons chopped fresh cilantro, or to taste
Directions
Gather all ingredients.
Allrecipes / Sonia Bozzo
Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
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Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
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Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew “nacho” cheese over chili.
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Bake in the preheated oven until hot, 10 to 15 minutes.
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Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
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Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
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Enjoy!
Allrecipes / Sonia Bozzo
Nutrition Facts (per serving)
| 518 | Calories |
| 30g | Fat |
| 57g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 518 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 4g | 21% |
| Sodium 935mg | 41% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 10g | 36% |
| Total Sugars 5g | |
| Protein 10g | 21% |
| Vitamin C 26mg | 29% |
| Calcium 137mg | 11% |
| Iron 3mg | 17% |
| Potassium 751mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
