Avocado Pesto

Socials

Home » Vegan Nachos with Mock Meat and Guacamole

Vegan Nachos with Mock Meat and Guacamole

Last Updated on By 100 Comments

Print Recipe Jump to Recipe

This recipe post was sponsored by Avocados From Mexico in partnership with the Mom It Forward Influencer Network. However, all thoughts and opinions are my own.

Vegan Nachos made with broken up taco shells hold up perfectly when loaded up with shredded vegan cheese, home made mock meat, black beans, cilantro, guacamole, tomatoes, and a drizzle of TABASCO® Sauce. Best party appetizer and nobody will ever guess it’s 100% plant based! Gluten-Free too.

Vegan Nachos

Avocados are hands down my favorite food. I need them to make an appearance in my life daily, at least once, if not for all meals including breakfast, lunch, dinner and dessert.

Avocados just make everything better. They’re delicious AND healthy. You’re always doing your body a huge favor by incorporating more avocados in your daily meals. And just to be clear, we’re talking Avocados From Mexico here. Trust me, I’ve done, my research, I’ve sampled and tested all types of Avocados and the Avocados From Mexico are the avocados I prefer. Think super creamy flavor with a lower moisture content making for perfectly creamy dips and firm slices when cut.

ingredients for the guacamole to serve with the vegan nachos

Avocado for breakfast work on toast, avocados for lunch are great additions to salads and wraps, avocados for dinner are great in quinoa or rice power bowls, and avocados for dessert are great in mousses and brownies.

But what about avocados in appetizers? Well if you ask me, avocado and appetizer instantly brings one specific recipe to mind – guacamole. You cannot have an appetizer party without the versatile guacamole being present.

To take my own personal guacamole to the next level I like to add in a bit of TABASCO® Sauce – my family’s go to seasoning sauce. I love that TABASCO® Sauce is made with 3 simple ingredients: tabasco peppers, salt and vinegar.  I just happened to learn that TABASCO® Sauce ingredients are marinated for three years in wood barrels before the sauce is bottled. How fascinating is that? The pepper mash is literally aged in white oak barrels from peppers that are still hand picked! There’s a very distinct flavor to TABASCO® Sauce; there’s nothing else quite like it. And when you need that perfect balance of pepper, vinegar and salt, only TABASCO® Sauce has you covered. My family always has a bottle in the fridge, and I even happen to carry a small airplane sample sized bottle in my purse at all times.

I’m not kidding on that one – literally this past Christmas during my family appetizer hour, in our rented cottage we needed TABASCO® Sauce and I came to the rescue with my mini bottle always stashed away in my purse!

Once you try TABASCO® Sauce you will be making many recipes with this delicious sauce.

After the holidays the next big appetizer serving event is of course the Big Game. For the Big Game if you’re hosting a party guacamole must be in attendance, but let’s take it a step further than that.

Instead of just guac and chips – go a few steps further to make your own vegan nachos. These plant based nachos are made with a base layer of broken up taco shells, to be topped with a homemade vegan mock meat, then seasoned and spiced black beans, cilantro, guacamole, diced tomatoes and a drizzle of TABASCO® Sauce.

Best appetizer ever? I say so.

The hearty aspect of these vegan nachos is the mock meat for which you’ll need cooked brown rice, chickpeas, slivered almonds, spices and TABASCO® Sauce for a bit of a kick. All of these are broken up in the food processor until a ground meat like consistency, and lightly pan fried for some added crispness.

Vegan nachos topped with mock meat

While you’re doing that, heat up the broken up taco shells in the oven, and top them with shredded vegan cheese. For the black beans I lightly cooked them in a pan with spices and some diced red onions. Top the vegan nachos with black beans and the mock meat and pop back into the oven.

avocados red onion lime garlic Tabasco and cilantro for the guacamole for the vegan nachos

While that is cooking, mix up the guacamole! My classic guacamole is made with mashed avocados mixed with minced garlic, diced red onions, cilantro, lemon juice, olive oil, and TABASCO® Sauce to taste.

Vegan nachos collage showing step by step process

Top the heated up vegan nachos with cilantro, guacamole, diced tomatoes, and a drizzle of TABASCO® Sauce as the finishing touch.

These vegan nachos make for the perfect handheld appetizer for the Big Game. I love using broken up taco shells in place of tortilla chips as they are sturdier and hold up better when loaded up with all my favorite taco ingredients.

vegan nachos ready to eat

These nachos could easily be made with ground chicken or beef for the carnivores in your life, but I bet no one will ever even guess that these are vegan and plant based! I made these for my whole family and they were a huge hit! The vegan nachos when made with taco shells are super crispy and nicely hold up the full spectrum of toppings. This super hearty party appetizer must be at the Big Game!

taking a bite out of my vegan nachos

What’s your favorite party appetizer? I know for me it can’t be a party appetizer without my all time favorite avocados and a drizzle of TABASCO® Sauce for an added kick! If you need more appetizer ideas for the Big Game be sure to check the Avocados from Mexico Pinterest board for ideas.

Also to get you even more pumped up for the Big Game be sure to enter the Giveaway below for a chance to win a $1000 prize!!

a Rafflecopter giveaway

For more avocado recipe ideas for the Big Game check out these:avocado recipes

4.89 from 18 votes
Vegan Nachos on a tray
Print
Vegan Taco Nachos
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Vegan Nachos made with broken up taco shells hold up perfectly when loaded up with shredded vegan cheese, home made mock meat, black beans, cilantro, guacamole, tomatoes, and a drizzle of TABASCO® Sauce. Best party appetizer and nobody will ever guess it’s 100% plant based! Gluten-Free too.
Course: Appetizer
Cuisine: American, gluten free, Healthy, Mexican, Vegan
Servings: 8
Calories: 500 kcal
Author: Vicky
Ingredients
For the vegan faux taco meat:
  • 1 cup cooked brown rice
  • 1 cup cooked chickpeas
  • 1 cup slivered almonds
  • 1 teaspoon  TABASCO® Sauce
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt/pepper to taste
  • 2 tablespoons extra virgin olive oil
For the black beans:
  • 1 tablespoon extra virgin olive oil
  • 1 can black beans
  • 2 tablespoons diced red onions
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
For the guacamole:
  • 3 avocados
  • 2 tablespoons diced red onion
  • 1 tablespoon diced cilantro
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon TABASCO® Sauce
  • Salt/pepper to taste
  • 12 taco shells hard
  • 2 cups vegan shredded cheese
  • 1/4 cup cilantro diced
  • 1 cup tomatoes diced
Instructions
  1. Preheat oven to 350 degrees F.
  2. For the vegan faux taco meat: In a food processor combine brown rice, chickpeas, almonds, TABASCO® Sauce, cumin, paprika, garlic powder and salt/pepper to taste. Pulse until broken down but not completely smooth.
  3. Heat pan over medium heat and add 2 tablespoons olive oil. Cook mixture for 10 minutes until crisped up.
  4. In a pan heat up one tablespoon olive oil over medium heat and add black beans, red onions, cumin and paprika. Cook for 5-10 minutes.
  5. Lay the broken up taco shells in a single layer on a baking tray. Top with vegan shredded cheese and bake for 10 minutes or until cheese is melted.
  6. Top taco shells with vegan faux ground meat and black beans. Bake for an additional 5-10 minutes.
  7. In a small bowl combine the guacamole ingredients, mashed avocados, red onion, cilantro, garlic, lemon juice, olive oil and TABASCO® Sauce.
  8. Remove taco nachos from oven, top with dollops of guacamole, cilantro, chopped tomatoes and drizzle with TABASCO® Sauce.
Nutrition Facts
Vegan Taco Nachos
Amount Per Serving
Calories 500 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 7g 35%
Cholesterol 22mg 7%
Sodium 258mg 11%
Potassium 657mg 19%
Total Carbohydrates 34g 11%
Dietary Fiber 10g 40%
Sugars 3g
Protein 14g 28%
Vitamin A 13.5%
Vitamin C 15.2%
Calcium 22%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

Comments

  1. Danielle says


    LOVE this idea for faux taco meat! So much better (and more wholesome) than anything I would be able to find in the grocery store when it comes to fake meat 🙂 Definitely giving this a try to see if my husband can tell the difference, ha!

    Reply

  67. Laura Harrison says

    I followed the entry form requirements and posted the verifications in the boxes on the entry form. THEN I noticed other entrants posted them here. I didn’t realize we were supposed to.

    Reply

  83. Lindsay A. says

    Seriously want to make the Totally Delicious Guac Tots for the Big Game later today!
    
https://avocadosfrommexico.com/big-game/kitchen/recipes/tot-ally-delicious-guac-tots/

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).
shares