clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Vegan Loaded Nachos

  • Author: Rachel Phipps
  • Cook Time: 10 minutes
  • Total Time: 10
  • Yield: Serves 1 1x
  • Category: Vegan
  • Cuisine: Mexican


These vegan loaded nachos are full of bright, vibrant colours and flavours.


  • 3 Large Handfuls Lightly Salted Corn Tortilla Chips
  • 1/2 Small Red Onion, finely chopped
  • 3 Large Tomatoes, chopped
  • 1 Small Handful Fresh Coriander
  • Sea Salt
  • 1 Small Ripe Avocado
  • Dash of Tequila 
  • 1/2 Lime
  • Large Handful Cooked & Drained Black Beans
  • 2 Large Radishes, thinly sliced
  • 1012 Baxters Deli Toppers Jalapeños 


  1. Scatter the tortilla chips across a tray or large plate, then get started on the toppings.
  2. To make the salsa, combine the red onion, tomatoes, half of the fresh coriander (finely chopped) and a pinch of salt to taste.
  3. To make the guacamole, mash together the avocado, sea salt to taste, lime juice to taste (about 1/4 of the lime, wedge the rest), and a dash of tequila.
  4. Scatter all of the toppings over the nachos, and enjoy straight away – the lack of cheese means the salsa could make the chips a bit soggy if they’re left to sit around for a while!