Gluten Free Vegan Loaded Nachos

Total time40 min

Prep time25 min

Cook time15 min

Layer after layer, this tray is built for maximum crunch and flavor: sturdy tortilla chips get topped with smoky, cumin-spiced black beans, then baked just until the edges turn golden and the beans are heated through. A blended cashew queso, tangy with nutritional yeast and a touch of smoked paprika, gets poured on warm and pools into every crevice of the chips. Fresh pico de gallo brings brightness and heat, while thick, lime-kissed guacamole adds cooling richness on top. It's the kind of shareable, straight-off-the-sheet-pan snack that disappears fast, and it's a solid pick for a gluten free spread — just double-check your chips are labeled gluten free, since brands vary. Finish with a scatter of cilantro and a few lime wedges, and dig in while everything's still warm.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the spiced beans

1 can (15 oz) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
See all
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
¼ tsp salt

For the cashew queso

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
¾ cup water
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

For the pico de gallo

2 medium ripe tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt

For the guacamole

2 ripe avocados, pitted and peeled
1 tbsp fresh lime juice
¼ tsp salt

For the nachos

10 oz tortilla chips
1 jalapeño, thinly sliced into rounds

For serving

¼ cup fresh cilantro leaves (optional)
lime wedges, for serving (optional)

Instructions

1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours, then drain and rinse. (If short on time, cover with boiling water and soak for 30 minutes, then drain.)
2
Make the pico de gallo: combine the diced tomatoes, red onion, seeded jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside so the flavors can come together while you prepare the rest.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!