Vegan Sheet Pan Nachos with Walnut Crumbles
Crispy tortilla chips topped with vegan nacho cheese, seasoned walnut crumbles, black beans, and fresh garnishes. Load the pan with vibrant vegetables, avocado, cilantro, and jalapeños for a customizable vegan appetizer or casual meal that comes together in under 30 minutes.
Ingredients
- 12 oz tortilla chips
- 1 batch vegan nacho cheese
- 1 15 oz can black beans or refried beans
- 1 cup walnuts, soaked in boiling water for at least 30 minutes
- homemade taco seasoning
- 1 tablespoon soy sauce, Tamari, or coconut aminos
- 1 tablespoon cooking oil
- ½ cup cherry or grape tomatoes, quartered(optional)
- ½ cup fresh cilantro, roughly chopped(optional)
- 1 medium avocados, cubed(optional)
- ¼ cup red onions, diced(optional)
- ¼ cup scallions, thinly sliced(optional)
- ¼ cup radishes, thinly sliced(optional)
- ¼ cup vegan sour cream(optional)cashew cream1/4 cupvegannut-based
richer texture
- 1 jalapeños, thinly sliced(optional)
- 1 limes, sliced in wedges(optional)
- hot sauce(optional)
Instructions
- 1
Soak walnuts in boiling water for at least 30 minutes until softened.
- 2
Drain and rinse the walnuts. Combine walnuts, taco seasoning, and soy sauce in a food processor. Pulse until meat-like crumbles form without becoming mushy.
- 3
Heat oil in a large non-stick skillet over medium heat. Add walnut crumbles and sauté for 5-7 minutes until toasted and fragrant. Transfer to a bowl.
- 4
Preheat oven to 400°F.
- 5
Spread tortilla chips in a single layer on a large sheet pan, allowing partial overlap but avoiding high layers.
- 6
Spread nacho cheese and beans evenly over chips.
- 7
Bake for 5-7 minutes until warmed through.
- 8
Top nachos with walnut crumbles and desired cold toppings such as tomatoes, cilantro, avocado, onions, scallions, radishes, vegan sour cream, and jalapeños.
- 9
Serve immediately with lime wedges and hot sauce.
Tips
Pulse walnuts carefully to avoid over-processing into mush; aim for distinct crumbles.
Do not layer chips too high on the sheet pan to ensure even heating.
Assemble cold toppings after baking so they remain fresh and crisp.
Good to Know
Leftovers in an airtight container for up to 2 days, though texture degrades as chips soften.
Prepare walnut crumbles and chop vegetables up to 1 day ahead. Assemble and bake immediately before serving.
Serve hot from the oven with lime wedges and hot sauce on the side for customization.
Common Mistakes
Do not over-process walnuts to avoid a paste texture.
Do not layer chips too thickly to ensure even heating.
Do not add cold toppings before baking or they will wilt.
Substitutions
richer texture