one green planet
one green planet

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]

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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.


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