Loaded Vegan Queso Skillet Nachos

This Loaded Vegan Queso Skillet Nachos recipe will make you re-imagine nachos in a new way without the dairy! These nachos come topped with three type of beans, onions, kale, corn, jalapeños, and ultimately topped with a blanket of homemade vegan queso. A healthy dairy-free and vegan twist on classic nachos!

 Loaded Vegan Queso Skillet Nachos

INGREDIENTS

NACHOS:

• 1 (12 oz.) bag organic tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
• 1 (15 oz.) can organic trio beans, drained + rinsed (You can use your favorite canned beans!)
• 1 (10 oz.) can green enchilada sauce
• 1/2 red onion, diced
• 1 jalapeño, chopped
• 2 cups kale, de-stemmed + chopped
• 1 cup frozen corn kernels
• 1 tsp sea salt + black pepper, each
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp chili powder

EASY VEGAN QUESO:

• 1 cup raw cashews, soaked (See Notes!)
• 1 jalapeño, chopped
• 2 garlic cloves, minced
• 1/3 cup nutritional yeast + 2 Tbsps!
• 1 cup Almond milk (You can use your favorite plant-based milk!)
• 1 Tbsp apple cider vinegar (You can also use lemon or lime juice!)
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp ground yellow mustard
• 1/4 tsp sea salt

OPTIONAL TOPPINGS/GARNISH:

• Salsa, medium or hot
• Fresh cilantro
• Sliced jalapeños
• Guacamole

INSTRUCTIONS

TO MAKE THE NACHOS:

• Preheat your oven to 400 degrees Fahrenheit and prepare a 12-inch oven-safe cast iron skillet by greasing it lightly with oil or lining it with parchment paper (for the bottom).
• In a bowl, add the drained beans along with the salt, black pepper, cumin, smoked paprika, parsley, garlic powder, oregano, and chili powder, mixing everything together until beans are coated.
• Add the tortilla chips to the prepared skillet, spreading them out evenly, followed by the: seasoned beans, onions, kale, corn, jalapeños, and the enchilada sauce.
• Bake for 15-20 minutes, until veggies are even more tender and the edges of the tortillas are golden. Remove from oven once done.

TO MAKE THE EASY VEGAN QUESO:

• Add all ingredients into a high-powdered blender (cashews first) and blend until queso becomes creamy. NOTE: If needed, add a bit more milk (1 Tbsp at a time), until desired consistency is met. Set aside.
• Top the nachos with generous spoons of vegan queso and your favorite toppings/garnish, if desired.
• Bon Appetit!

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