These loaded nachos are just that … LOADED with deliciousness.


You Will Need:

  • Black Bean Mix
  • Vegan Taco Meat (adapted from Loving it Vegan )
  • Cheddar Cheese Sauce
  • Salsa – store bought I used Amy’s Medium Salsa
  • Guacamole
  • Tortilla Chips


For the Black Bean Mix:

  • 1 tbsp olive oil
  • ½ Onion (Chopped)
  • ½ tsp cumin
  • 2 tbsp Water
  • Sea Salt and Black Pepper (To Taste)


For the Vegan Taco Meat:

  • The Vegan Taco Meat was adapted from Loving it Vegan


For the Cheese Sauce:

  • 1 Block Nafsika’s Garden Cheddar Cheese – grated
  • ¾ cup cup of Unsweetened Plant Milk – preferably soy or almond


For the Guacamole:

  • 2 Avocados
  • 1 tbsp Fresh Lime Juice
  • Sea Salt and Black Pepper (To Taste)


  1. Prepare your vegan taco meat. Make the vegan taco meat according to the linked recipe and when that is baking in the oven, prepare your other ingredients
  2. Prepare your vegan nacho cheese. In a saucepan and on medium to low heat, add the grated Nafsika’s Cheddar cheese. Slowly add the milk a bit at the time while constantly stirring, until all or most of the milk has been added and the sauce is creamy and smooth
  3. Prepare your guacamole. Mash up the avocados and then add fresh lime juice and salt and pepper to taste.
  4. Assemble the nachos. Place the tortilla chips in an even layer on a platter. Then add the vegan taco meat. Then add the black bean mix. Top with salsa. Then pour on the vegan cheese sauce . Top with guacamole and serve immediately.

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