Description
These vegan breakfast nachos are a hearty and flavorful way to start your day, loaded with crispy potatoes, savory toppings, and a creamy plant-based sauce. Perfect for brunch or a satisfying breakfast twist.
Ingredients
- 2 cups diced potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegan cheese shreds
- 1/2 cup dairy-free queso or sauce
- Tortilla chips
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, salt, pepper, and smoked paprika.
- Spread the potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway through, until crispy.
- Warm the black beans in a small saucepan over medium heat.
- On a baking sheet or oven-safe dish, layer tortilla chips with roasted potatoes, black beans, and vegan cheese.
- Bake for 5–7 minutes until the cheese is melted.
- Remove from the oven and top with tomatoes, avocado, red onion, and cilantro.
- Drizzle with dairy-free queso or sauce and serve immediately.
Notes
- Add tofu scramble for extra protein.
- Use sweet potatoes instead of regular potatoes for a variation.
- Adjust toppings based on preference, such as jalapeños or hot sauce.
- Best served fresh, but components can be prepped ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
