5 from 1 vote
Vegan Nachos on a tray
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.