Beans, rice, olives, corn, soy chorizo, avocado, and VEGAN QUESO! Vegan nachos are an easy vegan and gluten-free dinner to make, my kids love them, and they’re soooooo good! A few months ago I blogged about a really easy Toddler Mexi Plate lunch that is similar to Vegan Nachos, but not nearly as robust and flavorful.
Vegan Nachos
Ingredients
- Rice
- 2 cans of pinto beans
- Tortilla chips
- Avocado
- 1 can of corn
- 1 can of olives
- Vegan queso by Hummusapien
- Soy Chorizo
Takes , serves 3-4
Instructions
- Cook rice. Open up canned corn and olives.
- Warm up the pinto beans and smash them up. I usually drain about half of the liquid out of the can before I heat and smash.
- Warm up soy chorizo in a pan over medium heat; use about 1 tablespoon of oil to prevent sticking.
- Prepare vegan queso per Hummusapien’s recipe.
- Pile beans, rice, soy chorizo, olives, corn, and avocado on top of tortilla chips, then drizzle with vegan queso. DEVOUR!!
The Little Veggie Kitchen 