Vegan cheesy nacho bake with cashew queso delights!
A delicious and creamy vegan cheesy nacho bake topped with cashew queso and pickled jalapeños, perfect for parties or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 cups tortilla chips
- 1 cup cashew queso
- 1/2 cup pickled jalapeños
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the tortilla chips evenly on a baking sheet.
- In a bowl, mix the black beans, corn, and diced tomatoes.
- Layer the bean mixture over the tortilla chips.
- Drizzle the cashew queso over the top.
- Add pickled jalapeños on top of the queso.
- Bake in the preheated oven for 15-20 minutes, until heated through.
- Garnish with chopped green onions and cilantro before serving.
Notes
- For a spicier version, add more jalapeños or a dash of hot sauce.
- Can be served with guacamole or salsa on the side.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg