These Loaded Vegan Queso Skillet Nachos are the best you’ll ever taste! This recipe comes loaded with chickpeas, red kidney beans, onions, tomatoes, jalapeños, and a delicious vegan cashew-based queso over crispy organic tortilla chips. Never spend another occasion or weeknight contemplating the best vegan dish that works for the entire family—-this is it! Easy to make and only one pan required!

Loaded Queso Skillet Nachos [Vegan]



Cooking Time




For the Nachos:

  • 1 (12 oz.) bag organic tortilla chips
  • 1 (15 oz.) can chickpeas, drained + rinsed (See Notes!)
  • 1 (15 oz.) can red kidney beans, drained + rinsed(See Notes!)
  • 1 red onion, diced
  • 1 cup grape tomatoes, halved
  • 1-2 jalapeños, diced
  • pinch of sea salt + black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon oregano

For the Vegan Queso:

  • 1 cup raw cashews, soaked overnight (See Notes!)
  • 3/4-1 cup hot water
  • 1 garlic clove, minced
  • 3 tablespoons nutritional yeast
  • 2-3 teaspoons turmeric powder
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt


For the Nachos:

  1. Preheat your oven to 400°F and prepare a large skillet with parchment (for an easy clean up).
  2. Add the tortilla chips to the prepared skillet, spreading them out evenly, followed with: enchilada sauce, chickpea, red kidney beans, seasonings, onions, tomatoes, and jalapeños.
  3. Bake for 15-20 minutes, until veggies and beans are tender.

For the Vegan Queso:

  1. Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.
  2. Remove from oven and top with the delicious vegan queso, diced avocado (if desired) and your favorite condiment. Wallah!
  3. Bon Appetit!


STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. DRY BEANS: When using dried beans, be sure to soak about 2-3 cups of beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until beans are tender. SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.