These Loaded Veggie Nachos are a simple appetizer or snack that you can make in under 20 minutes. The tortilla chips are warm right out of the oven, which makes these nachos extra special. As always, no gluten, dairy, soy or sugar to be found in here. Time to dig in!

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Let’s talk about how to make these nachos in under 20 minutes. Let me show you how it’s done.

How to Make Loaded Veggie Nachos (AUDIO)

Click the PLAY button below to hear me walk you through the steps of how to make these tortilla chips in your oven and how to blanch the green beans as well as how to toss all of this together!

How to Make Loaded Veggie Nachos

You know the drill by now. I’m all about easy steps and easy recipes and these vegan nachos are no different. Here’s all you’ve gotta do:

1. Slice the tortillas into triangle shapes and pop them in the oven with a spritz of olive oil, salt and pepper. OR just purchase store-bought chips. I like these two brands: Late July AND Que Pasa. They’re clean!
2. Blanch the green beans (directions below and in the audio ABOVE) and chop the other fruit/veggies.
3. Make the guacamole and lay everything out on a large platter and SERVE.

That is IT.

What do you think? You want to give them a go?

They’re kid-approved and obviously, adult-approved even though there is NO cheese in here. The tahini (see the Notes section of the below recipe for the brand I recommend) makes up for the cheesiness and you won’t miss it.

These nachos are fresh, they’re ideal for spring and they’re also full of protein, fiber and of course healthy fats so you can feel good about serving them to anyone and everyone, including yourself.

SHOP the STORY

Option to Add Organic Animal Protein

Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options. So, for this recipe, here’s what you can do if you’re in the mood for it.

You can easily add pulled chicken to this recipe. Poach a chicken breast in vegetable broth or water with sea salt and cook covered over medium heat for 20-25 minutes or until the chicken is no longer pink inside. Then, use a fork to pull and shred the chicken. You can add the shredded chicken on top of the nachos.

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When you’re food shopping, try to buy organic ingredients. Here’s why I eat organic: The Benefits of Eating Organic.

If you make this recipe, rate it below and post a picture of it on social media (tag @AmieValpone). I’d love to hear from you; you can follow me and chat with me directly on facebook // pinterest // instagram // twitter or book a private session with me.

Loaded Veggie Nachos

Serves: 4

 

Print

Prep

10 minutes

Cook

12 minutes

Total

22 minutes

 

These Loaded Veggie Nachos are a simple appetizer or snack that you can make in under 20 minutes. The tortilla chips are warm right out of the oven, which makes these nachos extra special. As always, no gluten, dairy, soy or sugar to be found in here. Time to dig in!

Author: Amie

Recipe type: Entree

Ingredients

• 6 large gluten-free whole grain tortillas
• 2 Tbsp. extra-virgin olive oil divided
• sea salt to taste
• pepper to taste
• 1 head kale dinosaur (flat)
• 1 large lemon
• 1 pound green beans
• 1 large bell pepper orange, red or yellow
• 1 large small red apple diced
• 1 large large Granny Smith apple diced
• 2 Tbsp. raw walnuts chopped
• 2 Tbsp. well-stirred tahini

Guacamole

• 2 large large ripe avocado ripe
• 1 large lime
• 2 Tbsp. red onion diced
• sea salt to taste
• pepper to taste

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. Stack the tortillas on top of each other and slice them into triangle shapes. Brush or spray them with 1 Tbsp. olive oil, then sprinkle with sea salt and pepper and bake for 7-9 minutes or until golden brown and crispy.

3. Meanwhile, massage the kale with your hands in a large bowl with the remaining 1 Tbsp. oil, juice of 1 lemon, salt and pepper to taste until the kale turns dark green and is tender. Set aside.

4. Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil and add a pinch of salt. Submerge the green beans for 1-2 minutes or until bright green and then pull them out with a slotted spoon and put them into a large bowl of ice water. Let them sit in the ice water bucket for 5 minutes then drain.

5. Make the guacamole in a medium bowl by combining all the guacamole ingredients and mashing/mixing well.

6. Lay the baked tortilla chips on a flat surface and top with the green beans, kale, remaining chopped veggies and guacamole. Drizzle with tahini and sprinkle with walnuts, salt and pepper and serve immediately.

Nutrition Facts

Loaded Veggie Nachos

Amount Per Serving

Calories 655 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 6g38%

Sodium 462mg20%

Potassium 1224mg35%

Carbohydrates 78g26%

Fiber 20g83%

Sugar 22g24%

Protein 15g30%

Vitamin A 5520IU110%

Vitamin C 140mg170%

Calcium 265mg27%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.