Always start with our good quality Gran Luchito Lightly Salted Tortilla Chips, and a protein or main flavour (roasted peppers, frijoles, refried beans, or roasted butternut squash as seen here). Then choose a good vegan cheese (have fun trying out different types), and something spicy (Gran Luchito Salsas or Gran Luchito Fire Roasted Serranos are perfect here). Finally, something to cool down the spiciness (vegan sour cream or vegan creme fraiche) and always a fresh element to finish (herbs, avocado, tomatoes).
Mexican food adapts very well to vegan or vegetarian cooking, as a lot of Mexican recipes are mainly plant-based. You can find things like cactus salad, and a lot of meals with vegetables such as stuffed poblano peppers, as well as fresh herbs, beans, rice and let’s not forget tortillas!
For another meat-free nachos recipe check out our Vegetarian Nachos!
Vegan Nachos
Vegan Nachos
Having vegan options available is becoming more and more important these days. Whether you are vegetarian or vegan, or simply like to switch things up sometimes and have meat-free days, these Vegan Nachos are for you. When it comes to making nachos it’s all about building up layers of flavour, and as long as you introduce the following elements, we can guarantee that they will turn out amazing!
Serves 4
Prep 20MINS
Cook 10MINS
Ingredients
- 1 small butternut squash (peel, scoop out seeds, and cut into chunks or slices for roasting)
- 1 tablespoon Gran Luchito Garlic & Guajillo Fajita and Taco Mix
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ pack of Gran Luchito Refried Beans
- ½ cup of water
- Gran Luchito Lightly Salted Tortilla Chips
- 200g / 7 oz of good melting vegan cheese
- 100ml / 3 fl. oz of vegan creme fraiche
- 1 small red onion (finely diced)
Garnish
- 1 fresh jalapeño (finely sliced)
- 1 avocado (sliced)
- 1 cup of coriander (roughly chopped)
- ½ jar of Gran Luchito Tomatillo Salsa
KCAL:
121
FAT:
7g
Saturates:
2.5g
Carbs:
12.2g
Sugars:
2.4g
Fibre:
1.2g
Protein:
2.3g
Salt:
0.62g
Nutrition: PER SERVING
Method
- Preheat the oven to 200°C / 390°F. Place your squash on a baking tray, season with Garlic & Guajillo Fajita and Taco Mix, drizzle with olive oil, add a pinch of salt and bake in the oven for 20 minutes approx.
- In a pan add half a pack of your Refried Beans and ½ cup of water, simmer on a low temperature.
- Remove your butternut squash from the oven and reserve.
- In a baking dish add a layer of Lightly Salted Tortilla Chips and add half of the roasted butternut squash on top, with a spoon add half of the refried beans as if they were a sauce drizzled on top and half of the vegan cheese scattered on top.
- Repeat the same process until you have two layers of ingredients in the baking dish. Add dollops of vegan creme fraiche over the surface, finely sliced red onion and the remaining cheese. Bake in the oven for 10 minutes or so, until the cheese is melted.
- In the meantime, prepare your nacho garnishes. Slice the jalapeño, cut slices of avocado and roughly chop fresh coriander.
- Remove your nacho bake dish from the oven and add the garnishes on top, add dollops of Tomatillo Salsa, serve and enjoy!
What you’ll need
FAQ'S
Are these Vegan Nachos completely plant-based?
Yes! These Vegan Nachos are 100% plant-based, with no dairy or animal products. They’re made using dairy-free cheese and other vegan-friendly ingredients.
Can I make the nachos spicier?
Absolutely! You can adjust the level of heat by adding more Gran Luchito Chipotle Paste or using a spicier salsa or chilli peppers of your choice.
Can I make these nachos ahead of time?
While the nachos are best served fresh, you can prepare the toppings in advance and assemble the nachos just before serving. Store the toppings in an airtight container in the fridge for up to a day.
Vegan Nachos
Having vegan options available is becoming more and more important these days. Whether you are vegetarian or vegan, or simply like to switch things up sometimes and have meat-free days, these Vegan Nachos are for you. When it comes to making nachos it’s all about building up layers of flavour, and as long as you introduce the following elements, we can guarantee that they will turn out amazing!
Always start with our good quality Gran Luchito Lightly Salted Tortilla Chips, and a protein or main flavour (roasted peppers, frijoles, refried beans, or roasted butternut squash as seen here). Then choose a good vegan cheese (have fun trying out different types), and something spicy (Gran Luchito Salsas or Gran Luchito Fire Roasted Serranos are perfect here). Finally, something to cool down the spiciness (vegan sour cream or vegan creme fraiche) and always a fresh element to finish (herbs, avocado, tomatoes).
Mexican food adapts very well to vegan or vegetarian cooking, as a lot of Mexican recipes are mainly plant-based. You can find things like cactus salad, and a lot of meals with vegetables such as stuffed poblano peppers, as well as fresh herbs, beans, rice and let’s not forget tortillas!
For another meat-free nachos recipe check out our Vegetarian Nachos!
Ingredients
- 1 small butternut squash (peel, scoop out seeds, and cut into chunks or slices for roasting)
- 1 tablespoon Gran Luchito Garlic & Guajillo Fajita and Taco Mix
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ pack of Gran Luchito Refried Beans
- ½ cup of water
- Gran Luchito Lightly Salted Tortilla Chips
- 200g / 7 oz of good melting vegan cheese
- 100ml / 3 fl. oz of vegan creme fraiche
- 1 small red onion (finely diced)
Garnish
- 1 fresh jalapeño (finely sliced)
- 1 avocado (sliced)
- 1 cup of coriander (roughly chopped)
- ½ jar of Gran Luchito Tomatillo Salsa
How to make it
- Preheat the oven to 200°C / 390°F. Place your squash on a baking tray, season with Garlic & Guajillo Fajita and Taco Mix, drizzle with olive oil, add a pinch of salt and bake in the oven for 20 minutes approx.
- In a pan add half a pack of your Refried Beans and ½ cup of water, simmer on a low temperature.
- Remove your butternut squash from the oven and reserve.
- In a baking dish add a layer of Lightly Salted Tortilla Chips and add half of the roasted butternut squash on top, with a spoon add half of the refried beans as if they were a sauce drizzled on top and half of the vegan cheese scattered on top.
- Repeat the same process until you have two layers of ingredients in the baking dish. Add dollops of vegan creme fraiche over the surface, finely sliced red onion and the remaining cheese. Bake in the oven for 10 minutes or so, until the cheese is melted.
- In the meantime, prepare your nacho garnishes. Slice the jalapeño, cut slices of avocado and roughly chop fresh coriander.
- Remove your nacho bake dish from the oven and add the garnishes on top, add dollops of Tomatillo Salsa, serve and enjoy!
What you’ll need
- Lightly Salted Tortilla Chips https://gran.luchito.com/our-products/lightly-salted-tortilla-chips/
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