Vegan Fajita Nachos
Get ready to elevate snack time with these bold and satisfying Vegan Fajita Nachos! This colorful recipe combines crispy tortilla chips with sautéed fajita-style vegetables, hearty black beans, and gooey vegan cheese for a vibrant, plant-based twist on classic nachos. The smoky spices—smoked paprika, cumin, and garlic powder—infused into tender bell peppers and onions create an irresistible flavor punch. Finished with creamy avocado, fresh cilantro, and optional jalapeño slices for a spicy kick, these nachos are perfect for sharing at parties or indulging in as a crowd-pleasing dinner idea. With just 30 minutes from prep to plate, these vegan nachos are an easy yet impressive dish that everyone will love! Keywords: vegan nachos recipe, fajita-style nachos, easy vegan appetizers, plant-based party food.
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Recipe Information
Ingredients
- 10 cups Tortilla chips
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 can Black beans
- 2 cups Vegan cheese shreds
- 0.5 cup Fresh cilantro
- 1 large Lime
- 1 large Avocado
- 1 optional Fresh jalapeño
Instructions
Preheat your oven to 375°F (190°C).
Rinse and drain the black beans and set them aside.
Slice the red, green, and yellow bell peppers into thin strips.
Thinly slice the red onion.
In a large mixing bowl, combine the sliced peppers and onions with olive oil, smoked paprika, ground cumin, garlic powder, and salt. Toss until the vegetables are well coated with the spices.
Heat a large skillet over medium heat. Add the spiced vegetables to the skillet and sauté for about 5-7 minutes, or until the vegetables are just tender. Remove from heat.
Arrange the tortilla chips evenly on a large baking sheet.
Spread the cooked vegetable mixture evenly over the tortilla chips.
Sprinkle the black beans over the vegetables and chips.
Evenly distribute the vegan cheese shreds over the nachos.
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the vegan cheese has melted and the nachos are warmed through.
While the nachos are baking, chop the fresh cilantro and prepare the lime wedges.
If using jalapeño, thinly slice it.
Once the nachos are done, remove them from the oven and immediately top with chopped cilantro, diced avocado, and sliced jalapeño if using.
Serve the nachos warm with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 9.2 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
