Loaded Vegan Queso Skillet Nachos

These 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 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!

This recipe comes to us from Shanika of Orchids + Sweet Tea.

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Ingredients:

• 1 (12 oz.) bag tortilla chips
• 1 (15 oz.) can chickpeas, drained + rinsed
• 1 (15 oz.) can red kidney beans, drained + rinsed
• 1 red onion, diced
• 1 cup grape tomatoes, halved
• 1-2 jalapeños, diced
• pinch of sea salt + black pepper
• 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried parsley
• 1 tsp oregano
• 1 (10 oz.) can enchilada sauce
• avocado, optional, for topping

Vegan Queso:

• 1 cup raw cashews, soaked overnight
• 3/4-1 cup hot water
• 1 garlic clove, minced
• 3 Tbsps nutritional yeast
• 2-3 tsps turmeric powder
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp sea salt

Directions:

1. Preheat your oven to 400 degrees Fahrenheit 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.

4. To make the vegan queso: Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.

5. Remove the nachos from the oven and top with the delicious vegan queso, diced avocado (if desired) and your favorite condiment.

Bon Appetit!