Mouthwatering Plant-Based Nachos Recipe

Craving a tasty and satisfying meal?

Look no further! 

In this blog post, I'll guide you through the steps to create delicious plant-based nachos that are sure to impress your taste buds. With homemade Mexican beans, flavourful queso sauce, and creamy guacamole, these nachos are the perfect combination of savoury and satisfying.


  • Tortilla chips
  • Homemade Mexican Beans
  • Lettuce (sliced)
  • Tomatoes (chopped)
  • Flavorful Queso Sauce 
  • Creamy Guacamole 
  • Optional toppings: pickled chillies, sliced jalapenos, sweet chilli sauce and chopped coriander 


1. Prepare the Homemade Mexican Beans:

Follow the recipe for my homemade Mexican Beans. They are easy to make and the best base for nachos.  Ensure they are well-seasoned and packed with flavour to add a delicious protein-packed element to your nachos. 

Mexican Beans

  • 2 tablespoons Flavourista Garlic Smash Olive Oil
  • 1 onion, diced
  • 4 cloves garlic, finely chopped 
  • 2 celery sticks, finely chopped 
  • ¼ red capsicum, diced
  • 2 tablespoons Flavourista Mexi-Go-Go Spice
  • 2 tablespoons tomato paste
  • 1 can (420 grams) black beans, drained and rinsed
  • 1 can (420 grams) four bean mix, drained and rinsed
  • 1 can (400 grams) diced tomatoes
  • 1 cup vegetable stock or water
  • Salt and pepper to taste
  • Optional toppings: queso dip, chopped coriander, vegan sour cream, avocado

1. Heat olive oil in a large frying pan over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, celery and capsicum.. Sauté for another 2-3 minutes until the vegetables are slightly softened.
4. Add the spice to the pan. Stir well to coat the vegetables in the spices.
5. Add the black beans, four bean mix, and diced tomatoes tomato paste, vegetable stock, salt and pepper to the pan. Stir to combine all the ingredients.
6. Reduce the heat to low and let the mixture simmer for about 30-45 minutes, stirring occasionally.
8. Serve the Mexican bean dish hot with your choice of optional toppings, such as queso dip, chopped coriander, vegan sour cream, and avocado.

2. Make the Flavourful Queso Sauce:

The Queso sauce can be served at room temperature,  or warmed up in a saucepan over low heat, or even chilled depending on your taste. 

Queso Sauce

A dairy-free easy plant based Queso Sauce  made with creamy cashews that delivers a rich and satisfying flavour. 


Blend all sauce ingredients. Takes a few minutes and you’ll probably need to scrape down the sides a couple of times and keep blending until it turns into a nice creamy sauce.  

Enjoy with Mexican Beans, Nashos, Salad or stirred through Pasta 

3. Whip Up the Creamy Guacamole:

In a bowl, mash ripe avocados with lime juice, and 1 teaspoon of Flavourista Souly Guacamole Spice. Mix well until creamy.  It’s as easy as that.

4. Assemble Your Plant-Based Nachos:

I pop everything in bowls on the table so everyone can build their own nachos the way they like them.  But if you need an idea on a dinner plate, arrange a layer of tortilla chips. Spoon the homemade Mexican Beans over the chips, followed by lettuce and tomato.  Then add a big dollop of the queso sauce. Follow this with a dollop of creamy guacamole on top.

5. Add Optional Toppings:

For an extra burst of flavour and colour, sprinkle with pickled chillies, and drizzle with sweet chilli sauce and anything else you might desire.  

6. Serve and Enjoy:

Serve your plant-based nachos immediately with just a fork if needed because eating with your fingers is the best.  Make sure you have serviettes, 😂 Have fun eating and digging in, making  sure you savour the delicious layers of flavours and textures in every bite.

With this recipe, you can enjoy indulgent plant-based nachos that are perfect for sitting around the table with family and friends. These nachos are a tasty and wholesome alternative that will leave you craving more. Get creative with your toppings and customise them to your liking for a mouthwatering experience!

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