Description
These vegan nachos are a deliciously simple, dairy-free snack perfect for your next Mexican fiesta.
Ingredients
Units
Scale
- 1 bag corn tortilla chips
- 1 1/2 cups GO Veggie! Vegan Mexican Cheese Shreds
- 1 cup fresh salsa
- 1/2 cup packed baby spinach
- 1 extra ripe avocado, peeled, pitted and mashed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Arrange a layer of corn tortilla chips on the bottom of a baking dish.
- Sprinkle the GO Veggie! Vegan Mexican Cheese Shreds evenly over the chips.
- Top with fresh salsa, ensuring it is distributed evenly across the chips.
- Add the packed baby spinach on top of the salsa.
- In a small bowl, mash the ripe avocado with sea salt and freshly ground black pepper until smooth.
- Dollop the mashed avocado over the nachos.
- Sprinkle sesame seeds over the top for added crunch.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and serve immediately.
Notes
For a spicier kick, consider adding jalapeño slices. These nachos are best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness. Substitute any vegan cheese of your choice if GO Veggie! is unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 14
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
- Cholesterol: 0