Nachos with Vegan Queso and Black Beans

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
Vegan cheese has come a long way since its early days on the supermarket shelf, but not all vegan cheese is created equal. Some melt into creamy cheese sauce better than others, like we found out when putting together this recipe.



  1. Preheat the oven to 300˚ F. Heat the vegetable oil in a large skillet over medium-high heat. Add the white onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cumin, season with salt and pepper and cook until the garlic is fragrant, about 1 minute.
  2. Add the black beans and 1 cup water to the skillet. Bring to a simmer, then reduce the heat to medium low and continue to cook until the liquid is almost gone but the beans are not dry, about 4 minutes. Remove from the heat and stir in the lime juice and cilantro.
  3. Spread the tortilla chips on a small rimmed baking sheet; place in the oven to warm. Combine the canned tomatoes, cheese, chili powder and 1/2 cup water in a medium saucepan; cook over medium heat, stirring occasionally, until the cheese melts and the queso is warm, about 8 minutes. Add more water, 1 tablespoon at a time, to reach the desired consistency.
  4. Spoon the beans and queso over the chips. Top with lettuce, pico de gallo, guacamole, olives, pickled jalapeños, onion and cilantro. Serve with lime wedges.

Cook’s Note

For these nachos, we used Field Roast’s Chao Creamery Plant-Based Shreds.