These vegan nachos are the Superbowl of nacho recipes. The secret is in the layers of chewy and crunchy, gooey and crispy. They’re also sinfully decadent without an ounce of the guilt–perfect to bring to a Superbowl potluck or a fun night at home.
1/2 large bag of authentic thin tortilla chips (I love this brand)
1 1/2 cups vegan queso
1 15 ounce can of refried beans
1/2 cup sliced pickled jalapeños
1/2 large zucchini, thinly sliced
1/2 cup cooked black beans
1 cup Daiya cheese
2 cups pico de gallo
1 large radish, thinly sliced
2 large scallions, chopped
1 handful of cherry tomatoes, sliced
1/2 cup of red cabbage, sliced
1 bunch of fresh cilantro, chopped
1/2 recipe guacamole
Preheat oven to 375°F.
In a small pot, add refried beans and 1/4 cup water to thin out the consistency and warm. Set aside.
Layer 1/2 of chips in the bottom of a rimmed 9-by-13-inch baking sheet, leaving a large space in the center. Drizzle with 1/2 of queso and 1/2 of refried beans mixture. Top with 1/2 sliced pickled jalapeños, 1/2 sliced zucchini and 1/2 black beans and sprinkle with 1/2 Daiya cheese.
Layer with remaining 1/2 of chips, maintaining the space in the center. Drizzle with remaining queso and refried beans. Top with remaining jalapeños, zucchini and black beans and sprinkle all over with remaining Daiya Cheese. Bake until grated cheese is completely melted and chips are slightly browned, about 10-15 minutes.
Garnish with cilantro leaves, tomatoes, cabbage, scallions and radish slices. Scoop guacamole and pico de gallo in the center of chips. Serve right away.