Easy Vegan Loaded Nachos

A platter of vegan loaded nachos topped with black beans, pico de gallo, vegan cheese sauce, chile de árbol salsa, and optional guacamole.

Prep Time: 25

Total Time: 25

Course: Appetizers, Snacks

Cuisine: Mexican

Servings:

Season the black beans with lime juice and salt to taste.
Arrange the tortilla chips in one layer on a serving platter or comal. For heavily loaded nachos, add a second layer of chips.
Scatter the beans over the chips. Top with pico de gallo, then drizzle with cheese sauce and chile de árbol salsa. Add guacamole, if desired.
Serve right away.

Prep time: This includes making the pico de gallo and assembling the nachos. The cheese sauce and chile de árbol salsa can be made ahead. Add time if making those from scratch or preparing guacamole.
Sheet Pan: For 6-8 servings, use a regular large baking sheet, two cans of beans, and enough chips for two layers. Layer half the chips with some toppings, then add the remaining chips and toppings. One batch each of pico, guacamole, salsa, and cheese sauce is enough for the larger pan. With the smaller platter, you’ll have extra toppings to serve alongside.
Make the pico fresh for serving. You can make the cheese sauce and chile de árbol salsa ahead, but prepare the pico right before assembling the nachos.
Spicy or mild salsa: I used 10 chiles in the chile de árbol salsa for this batch; my usual recipe calls for 20-30. Adjust to your preferred heat.
Salsa and cheese swaps: You can also use salsa tatemada or another charred tomato salsa. For a red-and-green combination, pair it with creamy tomatillo salsa or creamy jalapeño sauce. Taco sauce or sriracha works too. If you’re skipping the cheese sauce, you could use creamy avocado-tomato salsa or burrito bowl sauce for a creamy topping instead.
Assemble just before you're ready to serve so the chips stay crisp.