Vegan Bean Chili Nachos

Sometimes you just have to find a solution to the nachos cravings! This is a fast, easy and cheap nachos recipe.

Vegan Bean Chili Nachos

  • Servings: 2
  • Difficulty: Easy
  • Print

Vegan Nachos... Do I need to say more? This is a super easy recipe for a quick bean chili to top your nachos, as well as a coconut cream sour cream. Of course you can use premade guac and vegan sour cream for faster preparation


  • 1 can of red kidney beans or black beans, drained and rinsed
  • 1 medium brown onion
  • 1 tablespoon mexican seasoning or make your own below
  • 1 can of diced tomatoes
  • 1 clove of garlic
  • 1 paquet of gluten free corn chips
  • 1 avocado
  • 1 teaspoon of lemon juice
  • vegan sour cream (see ingredients and recipe below if you want to MYO)
  • 1/2 cup vegan cheese (I used Sheese Mature Cheddar) or more, to taste
  • coriander, chili, green onion (optional, to serve)


    Mexican seasoning (make about 1/3 of this if you will only use for the recipe)
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon paprika powder (not smoked, use mild)
  • 1 teaspoon ground oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder (I use hot cayenne)


    Vegan sour cream
  • 1 can coconut cream or full-fat GF coconut milk, kept in the fridge at least 3 hours
  • 1 and 1/2 tablespoons lemon juice
  • 1/2 tablespoon apple cider vinegar
  • a pinch of salt


  1. Pre-heat the oven to 170 degree Celsius. Cut the onion and crush the garlic. Heat up a dash of oil in a pan and cook the onion and garlic on medium heat for 5-6 minutes or until transparent and softer.
  2. Add the mexican seasoning and mix well. Add the tin of diced tomatoes. Cook on low-medium heat for about 10 minutes or until onion is completely cooked. Taste the sauce, add salt / pepper or seasoning to taste. Add the beans and cook for a further 2-3 minutes.
  3. Put the corn chips in an oven-proof dish. If they are on more than one layer, you may want to layer the chips, chili and cheese. Otherwise, I just put a tiny bit of grated cheese on the chips, then the sauce, then the rest of the cheese.
  4. Place in the oven and cook for about 15 minutes or until all the cheese is melted. If you prefer for it to grill you can keep longer or under the grill function for a few seconds.
  5. Meanwhile mash your avocado with the lemon juice and some chopped coriander, and prepare the sour cream.
  6. Serve with green onion or coriander and chilies
  7. My pictures show a plate made for one.


    Make the sour cream (you can also make this advance and keep in the fridge for up to 3 days): Take the can of coconut milk or cream from the fridge and do not shake. Open and scrape the thick cream. Add the lemon juice, vinegar, salt, and mix well. (you can use a blender if you want).

vegan nachos beansvegan bean nachos

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