25-Minute Black Bean and Corn Nachos

Simple and fully loaded nachos made with a simple tomato salsa, zesty black beans, corn and melty vegan cheese. Topped with vegan sour cream! A decadent and addictive nacho recipe that's ready in 25 minutes!

Course Appetizer, Main Dish, Side Dish, Snack

Cuisine gluten-free, Mexican, North American, vegan, vegetarian

Prep Time 20

Cook Time 5

Total Time 25

Servings people

Calories 487kcal

Author Hannah Sunderani

Ingredients

For the salsa:

5 vine ripe tomatoes (about 400g), chopped
1/2 small red onion diced
3 cloves garlic , finely chopped
1/4 cup cilantro , chopped
1 jalapeno pepper , sliced
1 cup corn , cooked
1/2 lime , juiced
sea salt , to taste

For the zesty black bean medley

1 tbsp coconut oil
1/2 small red onion , diced
4 cloves garlic , finely chopped
1 jalapeno pepper , chopped
1 tsp paprika
1/4 tsp cayenne pepper
1 can (400 ml) black beans , strained and rinsed
1/2 lime , juiced
sea salt and pepper , to taste

For the vegan sour cream (optional)

1/4 cup plain coconut yogurt
splash fresh lime juice , (approx. 2 tsp)
pinch sea salt

Remaining ingredients:

1 bag tortilla chips (7 oz./200g bag)
1 1/2 cups vegan cheddar shredded cheese
1 radish , thinly sliced
1 jalapeno pepper , thinly sliced
sea salt and pepper , to taste

US Customary - Metric

Instructions

Make salsa: In a medium mixing bowl, add the tomatoes, diced onion, garlic, cilantro, jalapeño, corn and lime juice. Add salt to taste. Mix and set aside.
Make black bean medley: In a skillet on med heat add coconut oil. Add red onion and garlic. Season with jalapeno pepper, paprika and cayenne. Cook, stirring often, until onions are softened (approx. 8-10 mins). Add black beans and mix to combine until warm (approx. 3-5 minutes).
Prepare vegan sour cream. In a bowl combine coconut yogurt, lime juice and pinch salt. Mix. Cover and keep chilled.
Preheat oven to 375F/190C. Line baking tray with parchment. Sprinkle thin layer of tortilla chips onto the baking tray. Then add a layer of black beans followed by a layer of vegan shredded cheese. Repeat layering until you've used all your ingredients (ending with cheese). Bake for 5-8 minutes, or until cheese is melted and gooey
Remove nachos from oven, top with homemade salsa (any remaining can be served in a bowl alongside for dipping) and drizzle with vegan sour cream.

Notes

*It's not always easy to find vegan cheese, but your best bet is at an organic grocers. The brand I used for this recipe is Daiya Cheddar Shredded Cheese, and I bought it at Wholefoods. I like this brand because it melts well for a stringy cheese. It's similar in texture and taste to real cheddar. I also like the ingredient list.

These nachos bake QUICK! About for 5-10 minutes. Keep close watch, and check often to ensure they don't burn.

Wait to add the salsa and vegan sour cream until the end. Otherwise the wet ingredients will cause your nachos to become soggy and gloopy. Assemble the nachos, black bean medley and vegan cheese first. You can add your salsa and vegan sour cream after baking.

Nutritional information is a rough estimate.

Nutrition