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Hiya! Today we will discuss about VEGETABLE NACHOS Recipe


5-6 big handfuls of baked tortilla chips
1 can black beans, drained
1 cup sweet optato vegan nacho cheese (recipe below)
1 ripe avocado

You can buy all these ingredients from


Variation #1 toppings (classic-ish): any/all of the following – sliced olives, chopped scallions, cilantro, chopped red onions, pickled serranos chiles*, favorite salsa

Variation #2 toppings (hippie-ish): swap chickpeas for the black beans, roasted broccoli, guacamole, cilantro, hemp seeds, pickled serrano chiles*

Preheat oven to 350F, arrange the chips on an oven-proof baking sheet or platter. Top with the beans and dollops of the cheese (you’ll have leftover). Bake for ten minutes or so, until the beans and cheese are heated through. In the meantime, in a small bowl, smash the avocado with a fork and a pinch of salt. When warm, remove the chips from the oven, top with the avocado, and any other toppings you like.


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Chicken & quinoa salad with beetroot yogurt

Heat oven to 200C/180C fan/gas 6. Place the chicken thighs, onions and carrots in a roasting tin. Season, drizzle with the oil and nestle lemon slices around. Bake for 30 mins. Stir everything, drizzle with the honey and bake for another 15 mins until the chicken is cooked through and tender. Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly. Mix the beetroot, yogurt, garlic, dill and some seasoning in a bowl. In a separate bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices. Pop the chicken thighs and lemon slices on top, then scatter with dill fronds. Serve with a dollop of the beetroot yogurt on the side.