Loaded Tomatillo Nachos

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

This vegan loaded nachos recipe is made with tomatillos and nut-free vegan queso cheese sauce. It’s easy to make and is perfect as an appetizer or a meal!

Summer is almost here and you all know what that means! Lots of yummy party food! 😊

Loaded Nachos have always been my favorite appetizer to make for a gathering for family or friends. Almost everyone loves them, kids included. They’re the perfect party food because they’re easy to pull apart and munch on while holding a conversation.

So, when I made my vegan Jalapeno Queso Dip, the next step was to put them on nachos. #yumyum!

The main ingredients for loaded nachos are really: nachos and queso. The rest is really up to you! For this combination right here I decided to load my nachos with the following: tomatillo, kidney beans (to add some substance so we won’t feel hungry 😉), onion, garlic, jalapeno, and black olives.

Once you load up your nachos, bake them for about 10 minutes at 400 F/200 C in the oven. And that’s it! To be honest, I didn’t make this particular batch for a party – it was all for me! I ended up eating it for lunch and dinner. Hehe

After your loaded creation is outta oven, sprinkle some freshness on top – I chose thinly sliced radish and chopped parsley. You can also add some lime juice! Can’t go wrong here.

Ok, ready to make this deliciousness? Let’s do it.

P.S. Here’s the recipe link to Jalapeno Vegan Queso, you can also buy vegan queso at the store if you so fancy 😉

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Loaded Tomatillo Nachos

Prep Time

10 mins

Cook Time

10 mins

 

Vegan loaded nachos recipe with tomatillos and vegan queso cheese sauce. It’s easy to make
and makes a perfect appetizer or a meal!

Course: Appetizer

Cuisine: Mexican

Keyword: nachos, queso, tomatillo

Servings: 4

Author: Simple Fit Vegan

Ingredients

• 1 bag of Nacho Chips (I used Xochitl brand corn chips)
• 2 cups of vegan queso dip (link to my Jalapeno Queso Dip is in the post)
• 2 to matillos, chopped
• 1 garlic clove
• 1/2 onion, chopped
• 1 28- ounce can (3 cup) kidney beans, rinsed
• 1/4 cup black olives
• 2 small radishes, sliced thin
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat oven to 400 F / 200 C.
2. Pour nacho chips evenly on a baking tray. You may need two trays depending on the size of each tray.
3. Pour warm nacho cheese evenly all over the chips. Then evenly distribute the rest of the ingredients except for the radish and parsley.
4. Bake for 8-10 minutes until the top of the chips are beginning to brown.
5. Garnish with radish and parsley.

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!