Food Friday: Nachos

Oh my gosh nachos. I love nachos. I would probably eat these every other week if I wasn’t trying to be slightly more healthy. Thankfully, these nachos do have tomatoes and beans (and jalapenos if you so choose) so they’re not completely horrible for you. Now, if you aren’t vegan and you do eat meat, this recipe is better with bbq chicken and real cheese. There’s just no substitute for the real thing, honestly. I hate to admit it, but it’s true. Still, these are good vegan nachos and I enjoy eating them every time. I can’t remember which cookbook I got the original recipe from so if someone does know, hit me up and I’ll give the author credit.


  • 1/2 bag of frozen Boca veggie crumbles
  • 1/2 packet of taco seasoning
  • 1 can (15oz) black beans, rinsed and drained
  • 2 TB lime juice (juice of 1 lime)
  • 3-4 scallions, chopped
  • 2 Roma tomatoes, chopped
  • 1-3 jalapeno peppers, stemmed and thinly sliced
  • 1 container of Simple Truth vegan nacho cheese
  • 1 bag of tortilla chips
  • Optional: salsa, hot sauce, sour cream, guacamole


  1. Preheat the oven to 350F.
  2. In a small bowl, toss the black beans and lime juice together. Let sit.
  3. Heat up the Boca crumbles then add some water and half a taco seasoning packet. You want the crumbles to be pretty moist as they’re going to cook in the oven. Basically follow the taco packet (although cut everything in half) but maybe add a bit more water.
  4. Spread out the tortilla chips on a baking sheet in a single layer.
  5. If you haven’t already, chop the tomatoes and jalapeno peppers.
  6. Layer the Boca crumbles, black beans, tomato, and jalapeno on the chips. Don’t be stingy, you want lots on every bite!
  7. Bake in the oven for 15-20 minutes (check after 15). If you’re using an air fryer, bake at 350 for 10 minutes.
  8. Heat up the nacho cheese in a separate bowl when the nachos are done.
  9. Serve immediately with scallions, nacho cheese, and any other toppings of your desire.

Serves: 2-4 depending on how hungry everyone is

Leftovers: Not as good as fresh but if you’re willing to reheat in an oven/airfryer, they’re edible.

2 thoughts on “Food Friday: Nachos

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