You heard me right – HEALTHY, VEGAN NACHOS. Last night, I wanted something quick and easy that I could make without getting too warm as it’s super hot here in Wisconsin. So, I took a quick look around my kitchen, I realized I had what I needed in order to make nachos! And it was a win-win because I could use up some of the produce in my fridge in order to do so. When it was all said and done, look what I created! (And then quickly devoured!)
I mean, how good does that look?! And you want to know the best part?! These nachos are totally vegan, healthy, oil-free, and take hardly any time to pull together. I don’t think anyone is opposed to getting to eat more food (I know I’m not, I love eating), but sometimes certain things like nachos can get super heavy really quick. Normal nachos are loaded with “nacho cheese” (what even is that?) and greasy beef. Not these nachos! These are totally plant-based, and you can eat a full plate without feeling guilty and without worrying about them being horrible for you. Let’s get into the recipe so you can satisfy your craving for some eat-it-with-your-hands Mexican food!
- 5 corn tortillas, cut into quarters
- The juice of 1 lime
- 3-4 lettuce leaves, chopped
- ¼ cup tomato, diced
- ¼ cup red onion, diced
- 1 can black beans (do not drain or rinse, we are going to cook them in this liquid)
- ½ avocado, diced
- Taco seasoning, or other chili powder (I used Mrs. Dash Fiesta Lime Seasoning Blend) (optional)
- Preheat the oven to 425℉, and prepare your baking sheet by placing either a Silpat or parchment paper on the sheet to keep your chips from sticking.
- Dip tortilla quarters in lime juice and place on the Silpat. Season the top side with salt and Mrs. Dash (optional). Once oven is preheated, bake the chips for 10-12 minutes, or until they are crisp and slightly browned. They do not need to be flipped halfway.
- Meanwhile, to cook the beans, place contents of can into a pot and season with Mrs. Dash and bring to a boil. Then remove from heat and set aside, keeping it uncovered so beans can cool slightly.
- Prepare all your veggies and set aside until chips are done baking.
- Once chips are done, place on a plate, and pile your nachos high with toppings! You can even go crazy and add more toppings than this if you desire.
- Last but not least, enjoy!
And there you have it! I had so much fun just improvising on this recipe. I know nachos aren’t a brand new concept or anything like that, but I think this proves that sometimes it can be super fun and delicious to just go into your kitchen with no recipe and just run with the first good idea you get! PLUS, this is a meal you could easily make on any weeknight since it’s so fast. It probably didn’t take me more than 20 minutes start to finish to make this. Super quick!
One thing I think a lot of people think is that, by default, eating as a vegan always has to take a lot of time. And that is not true! Sure, some meals take longer than others, but that’s how it is with “regular” food too. There are going to be quick meals and there are going to be more time-intensive meals! So saying that it automatically has to take a lot of time to eat this way is just simply not true. In the beginning, when you’re still learning, it might take slightly longer. But once you get over the learning curve, and start getting more confident and creative in the kitchen (which is super fun part about choosing to be plant-based, you have so many options!) you will be making super quick meals all the time!!
First and foremost, I am vegan for the animals, but it just so happens that this lifestyle is also better for the planet and my body. What more could you want?! If you want more information, the website Vegan Kit is a great place to start if you’re curious. There are endless resources online, as well as countless books and lots of documentaries. All you have to do is follow your curiosity and keep your mind open to new ways of thinking and living!
Peace & plants,