Nachos are the ultimate crowd-pleaser.
Theyre easy to customize, too.
Simply Recipes / Ciara Kehoe
I am here to proclaim that nachos are a meal.
Simply Recipes / Ciara Kehoe
One of my favorite restaurant deals in Los Angeles is super nacho hour at Bar Ama.
Instead of your typical happy hour, the Tex-Mex spot offers elevated nachos on discount.
And while their standard nachos are delicious, I often go for the vegan nachos.
Simply Recipes / Ciara Kehoe
Theyre just as satisfying, topped with vegan queso and sprinklings of various toppings.
These vegan nachos are inspired by Bar Amas and are fully loaded with toppings.
Swaps and Substitutions
One of the best things about nachos is their versatility.
Simply Recipes / Ciara Kehoe
you might change the toppings and add extras until youve created your ideal vegan nachos.
Make the sofritas up to 3 days ahead and stash it in the fridge.
Reheat slightly before adding to the nachos.
Simply Recipes / Ciara Kehoe
Tip
As the vegan queso sits in the fridge, it can get very thick.
When reheating, you may need to add enough water to make it pourable.
Vegan nachos are ready to serve in 20 minutes flat.
Simply Recipes / Ciara Kehoe
They should be in one layer but overlapping slightly.
Bake in the preheated oven for 5 minutes to crisp them slightly.
Drizzle about 1 1/2 cups of the warm queso over the chips.
Simply Recipes / Ciara Kehoe
Sprinkle the beans and sofritas on top.
Bake until warmed through, about 5 minutes.
Immediately drizzle with another 1/2 cup of queso.
Simply Recipes / Ciara Kehoe
Evenly distribute the salsa, guacamole, and pickled jalapenos on top.
Sprinkle with cilantro (if using) and serve immediately with lime wedges on the side.
Leave us stars below!
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
