Here’s a hard-hitting question for you, are nachos a meal or a snack?

Well, regardless of whether you’re team meal or team snack, these loaded nachos are sure to hit that cheesy, crunchy craving. These loaded nachos are vegan, dairy-free, and meatless, but do not compromise on flavour.

Easy nacho clean-up tip: bake your tortilla chips on a foil or parchment lined baking sheet and then transfer the foil or parchment paper directly onto a plate when serving to save on clean-up time! Even better, use the baking sheet directly! Just be careful not to burn yourself.

Here’s the recipe:

Serves: 1-2


  • ½ tbsp olive oil
  • ½ medium onion, diced
  • ¼ cup Beyond Meat ground
  • 1 cup cremini mushrooms, diced
  • 1 tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp paprika
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • ¼ cup dairy-free cheese sauce (recipe on my feed)
  • 1 medium tomato, diced
  • ½ avocado, diced
  • Green onion & cilantro to garnish
  • Salsa


  1. In a frying pan, heat the olive oil and sauté the onions for 1-2 minutes. Then add the Beyond Meat and mushrooms. Use a spatula to break the Beyond Meat into smaller pieces and continue to cook until the mushrooms shrink in size.
  2. Add the chili powder, cumin, paprika and nutritional yeast into the pan and mix well. If the mixture is too dry, add 1-2 tbsp of water. Season with salt & pepper to taste.
  3. Sprinkle the remaining cheese onto the mixture and place a lid on top of the pan. Remove from the heat and set aside until the chips are ready.
  4. On a lined baking sheet, spread the tortilla chips in an even layer and sprinkle the dairy-free cheese evenly over the chips, leaving ~2 tbsp of cheese for later. Broil the chips in the oven until golden brown and the cheese has melted.
  5. When the tortilla chips are toasted, add layers of the meatless ground mixture and the cheese sauce onto the chips. Then top with your favourite toppings – I like diced tomatoes, avocado, green onion and cilantro!

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