Vegetarian Vegan Loaded Nachos

Total time40 min

Prep time25 min

Cook time15 min

This sheet pan of nachos piles up warm, spiced black beans, a rich cashew queso, and bright pico de gallo over a crisp layer of tortilla chips. The queso itself is a standout — blended smooth from soaked cashews, nutritional yeast, and a hit of smoked paprika and lemon, then simmered until it's thick and pourable. Fresh guacamole and extra jalapeño rounds add creamy contrast and a little heat, while a squeeze of lime and a scatter of cilantro brighten the whole platter right before serving. Everything bakes together just until the chips turn golden at the edges, so you get that perfect balance of crunchy, saucy, and fresh in every scoop. It's a fully plant-based build from the ground up, which makes it an easy, satisfying pick for a vegetarian spread — great for game day, a casual dinner, or anytime you're feeding a crowd.

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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
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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.

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