The Good Life
with a Southern Drawl

Vegan Nachos Recipe

By Amy Bailey — March 13, 2018

Holy smokes! These vegan nachos are the BEST nachos I’ve ever eaten. Piled high with roasted sweet potatoes, black beans, pinto beans, guacamole, pico de gallo, corn, jalapeño, onion, bell pepper, cilantro, olives, chives, and a pepper-cashew sauce made in the @vitamix this makes for a real meal pleaser for the whole fam.

It is meals like this that make me wonder how people can say they hate vegetables. Every vegetable or legume on this plate has a different flavor and texture. When I think about red meat- well all red meat is similar, chicken (obvi), a little variations in fish and seafood, but veggies ALL have a different taste, different look, and are grown from different seeds. Corn is completely different than a bell pepper and a bell pepper is completely different than a sweet potato and a sweet potato is completely different than an olive. There are so many different vegetables we should take time to try them and enjoy the variety. It could be the best health decision we make. #plantbased #vegan #tacotuesday

Vegan Nachos, serves 4-6

1 bag Tortilla Chips

1 large sweet potato, diced and roasted

1 cup black beans, cooked and seasoned with salt and paprika

1 cup pinto beans, cooked and seasoned with salt and paprika

1 small can corn, cooked and seasoned with salt and paprika

1 cup pico de gallo (buy or make your own with 2 tomatoes, 1/4 cup onion, 1/2 jalapeño diced, 5 sprigs of cilantro finely chopped)

1 cup guacamole (buy or make your own)

1/4 bell pepper, diced

1 jalapeno, diced (optional)

10 black olives, sliced

10 sprigs cilantro, finely chopped

10 sprigs chives, finely chopped

Limes to garnish

Avocado sliced to garnish

Pepper-Cashew Sauce (directions below)


Assemble in order. Drizzle with Pepper-Cashew sauce. Serve.

Pepper-Cashew Sauce

2-3 jalapeono peppers, roasted and seeded (you can also use any small size pepper)

1/2 cup cashews

1 tsp cumin

Pinch of sea salt

1 1/2 limes, juiced and zested

1 tsp honey

1/4 cup cilantro, chopped


In Vitamix combine all ingredients and blend. Serve over nachos, tacos, and almost any Mexican dish. Store leftovers in refrigerator.