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Veggie Nachos with Coconut Yoghurt Sour Cream

  • Total: 20 mins
  • Serves: 4



300g Corn chips

1 avocado

1-3 tbsp green jalapeños


1/3 cup chopped coriander

2 medium tomatoes, chopped

1/2 red onion, diced

1 tbsp lime juice

1/2tsp salt + pepper

For the Spiced Beans:

1 tbsp olive oil

1 can black beans, rinsed and drained

1 tsp cayenne pepper

1/2 tsp chilli powder

1 tsp ground cumin

1/2 tsp ground paprika

Tofu Queso:

250g silken tofu

2 tbsp Cocobella All-Natural Coconut Yoghurt

1/4 cup nutritional yeast

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tsp white vinegar

1 tsp salt

1 tsp ground turmeric

2 tbsp plant mylk

Sour Cream:

1/2 cup Cocobella All-Natural Coconut Yoghurt

2 tsp vinegar

1 tsp salt


  1. Begin by preheating the oven to 170C and lining a baking tray with baking paper.
  2. Sour cream:  Whisk yoghurt, vinegar and salt in a bowl. Set aside.
  3. Salsa:  Add all the ingredients in a bowl and mix together. Set aside.
  4. Spiced beans: Heat pan. Cook the beans in olive oil with all the spices in medium heat for 3-5 minutes. Set aside.
  5. Tofu queso: Use blender to mix all the ingredients. Add water to reach desired texture.
  6. On your baking tray, start by placing the corn chips, layer with the tofu queso and sautéed beans. Bake for 10 minutes.
  7. Once cooked, top with salsa, avocado, green jalapeños and sour cream. Serve.


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