6 years ago

Loaded Queso Skillet Nachos
[Vegan]

SG By: Shanika Graham-White

Author Bio

Food Blogger and Recipe Developer, Shanika is a self‑taught cook and baker who has partnered... Read More

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Loaded Queso Skillet Nachos [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Loaded Queso Skillet Nachos [Vegan]

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

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How to Prepare Loaded Queso Skillet Nachos [Vegan]

For the Nachos:

Preheat your oven to 400°F and prepare a large skillet with parchment (for an easy clean up).
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.
Bake for 15-20 minutes, until veggies and beans are tender.

For the Vegan Queso:

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

Notes

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.