Gluten Free Dairy Free Nachos
These are the Ultimate Gluten Free Nachos. They're oven baked with dairy free cheese, black beans, corn, diced tomatoes, fresh jalapeños, and tons of fresh toppings. Serve this delicious 20 minute vegan dinner on busy weeknights, weekends with friends, or special celebrations like New Year's Eve.
Equipment
- 1 Quarter sheet baking pan
Ingredients
- 8 oz White Corn Tortilla Chips (approx. ½ bag)
- 2 cups vegan cheese
- ½ cup tomato, cut into chunks
- ¼ cup corn fresh or can
- ¼ cup yellow onion diced
- ½ cup jalapeno
- ¾ cup black beans rinsed and patted dry
Toppings
- 3 tbsp cilantro chopped + fresh
- ½ cup salsa
- ½ cup guacomole
- ¼ cup avocado chunks
- Lime wedges
Instructions
- Preheat your oven to 400 degrees F and spray or grease your quarter sheet baking pan.
- Add half of the white corn tortilla chips directly onto the sheets.
- Sprinkle half of the vegan cheese (1 cup) on top of the tortilla chips evenly.
- Sprinkle half of each ingredient (corn, tomato chunks, onion, jalapeno, and black beans) directly on top of the cheese, spreading each ingredient evenly. This will create the first layer of nachos.
- Spread the rest of the tortilla chips evenly on top of the first layer of nachos.
- Sprinkle, evenly, the rest of the cheese on top of the new layer of tortilla chips.
- Sprinkle the rest of each ingredient (corn, tomato chunks, onion, jalapeno, and black beans) directly on top of the cheese, spreading each ingredient evenly.
- Place the nachos into your oven and bake for 5 to 7 minutes, checking often after 5 minutes.
- If your vegan cheese is not melting, turn on the broiler and broil on high for 1-2 minutes. Keep your eye on the nachos, though, as they can burn quickly under the broiler.
- Remove the nachos from the oven and place additional toppings on top. You can also leave the salsa and guac in a separate bowl for chipping.
Notes
Important Tips:
Most white corn tortilla chips are gluten free and can be found in the chip aisle of your grocery store. Some brands I like are: Kettle Brand; Late July; and Frito Lays Simply Organic Yellow Corn Chips + Simply Organic Blue Corn Chips (be cautious, as there may be cross-contamination).
Most vegan cheeses are gluten-free, but always be sure to check. Daiya and Miyoko's are both gluten free.
If your vegan cheese does not melt, turn on the broiler for 1-3 minutes. Be sure to watch it carefully though, as the cheese can burn.
If you are using a half-sheet baking sheet, either double the recipe or skip the first layer and place all the ingredients directly on top of the chips. Baking time will likely be less as well.
Substitutions:
You may use red onions instead of yellow (or omit entirely).
You may use any hot pepper you like (or omit entirely).
Pinto beans or refried can be used in place of black beans.
I decided to use a blend of two different vegan cheese, but you can stick to one. Daiya makes a Mexican blend, which would be perfect for these nachos.
Storage:
These nachos are best served immediately, as the guacamole and cheese can cause sogginess if they sit. You can prep the nachos and store them in the fridge until you are ready to bake them.
Reheating:
Gluten free nachos are always best fresh, but they can be reheated. If reheating, place the leftovers on an oven-safe tray covered tightly with tin foil and reheat at 250 degrees Fahrenheit for 10-15 minutes. You can also reheat nachos in the microwave for 30 seconds to 1 minute, but they are much more likely to be soggy.
Nutrition
Calories: 244kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated Fat: 4gSodium: 774mgPotassium: 249mgFiber: 6gSugar: 2gVitamin A: 325IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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