25-Minute Cauliflower Black Bean Nachos (Vegan)

Use cauliflower instead of chips to make these comforting cauliflower nachos! Baked until crispy and then topped with black beans, tomatoes, red onion, and vegan cheese. Cooks in 25 minutes.

Course Appetizer, Entree, Main Dish, Side Dish, Snack

Cuisine gluten-free, grain-free, nut-free, refined-sugar free, soy-free

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 268kcal

Author Hannah Sunderani

Ingredients

Cauliflower Nachos

1 head cauliflower , small (about 5 cups)
3 to 4 tbsp avocado oil
1 tbsp nutritional yeast
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp sea salt

Toppings

1/2 cup black beans
1/2 cup tomatoes chopped
1/4 cup red onion finely chopped
1 jalapeno chopped
1 cup vegan mozzarella
2 to 3 tbsp cilantro finely chopped

US Customary - Metric

Instructions

Pre-heat oven to 425F/220C. Line a baking sheet with parchment paper.
Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed, (cauliflower should be lightly coated with the oil).
Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes.
Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, japaleno and vegan mozzarella. Place back in the oven to melt the cheese, 5 minutes. Remove and sprinkle with cilantro.

Video

Notes

Nutritional information is a rough estimate.

Nutrition