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Loaded Vegan Nachos

  • Serves: 4


  • 125g corn or tortilla chips
  • 300g tomato salsa
  • 400g tinned pinto beans (any beans would work – black beans, kidney beans), drained and thoroughly rinsed
  • 150g diary free cheese
  • 1 avocado
  • 250g cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 60g Ccocobella natural coconut yoghurt
  • 1 lime, juiced (approx 2 tbs)
  • 1 tbs nutritional yeast
  • 10g fresh coriander
  • 30g Jalapeños, optional
  • Salt and black pepper, to taste


  1. Preheat oven to 180 degrees. Pour chips onto a large baking dish.
  2. Spread the salsa over the chips then scatter the beans, tomatoes and cheese on top. Place in the oven to bake for 10-15 minutes or until cheese has melted.
  3. While the nachos are baking, mash the avocado in a bowl. Add red onion, juice of 1/2 lime and season with salt and pepper. Set aside.
  4. In a seperate bowl, make the vegan sour cream by mixing the coconut yoghurt, nutritional yeast, juice of the remaining 1/2 lime and season with salt.
  5. Once the nachos have finished cooking, top with vegan sour cream, mashed avocado, jalapeños and fresh coriander. Serve & enjoy!

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