Loaded Nachos!!

IMG_1520So I posted this picture of  nachos on my Instagram page, but then I got caught up with school, work and life and didn’t get around to putting it up on the blog.  Well the time has come to play some catch up, so I thought I should pay up with this delicious receipe! It was the night before Thanksgiving (yes, it’s been that long) and I was gonna make tacos, and the hubby was going to dip the stuff I made with tortilla chips…and that’s when we decided to combine forces!  These were seriously the best nachos to date.

In Denver there’s a little piece of heaven called Watercourse that happens to be all vegan and it has the BEST nachos I’ve ever eaten.  We crave this platter of deliciousness and go often, but that night we decided to mimic their recipe at home. I think we succeeded considering we at the whole baking sheet!

Loaded Nachos

  • Corn tortilla chips
  • 1/2 cup TVP
    • 1/2 tsp cumin powder
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/4 tsp chipotle powder
    • 1/2 cup hot water
  • 1 cup zucchini, cubed
  • 1/2 medium onion, sliced
    • 1 tbsp olive oil
    • salt and pepper
  • 1 cup vegan cheddar shreds (I use Daiya)
  • 1 avocado, cubed
  • Refried black beans
    • 1 can organic black beans, drained and rinsed
    • 1/2 tsp chipotle powder
    • 1/2 tsp cumin powder
    • salt and pepper
  • Chipotle aioli
    • 1 cup Veganaise
    • 2 chipotles in Adobo sauce, with extra sauce


  1. Pre-heat the oven to 350 degrees
  2. In a medium frying pan, heat olive oil over medium high heat.  Add zucchini and onions and saute slowly until carmelized. About 5-7 min.
  3. While the veggies are cooking, add black beans and spices to a small pot over medium-high heat.  Once warm, begin to mash with a potato masher until chunky.  You may need to add some water to thin the consistency out.  Keep on low heat
  4. In a bowl, add TVP and spices and mix together.  Slowly add hot water a little at a time until mixture is covered.  Let sit and soak until its doubled in size.
  5. In a small food processer, add the Veganaise and chipotles in Adobo and blend together.


  1. On a tinfoil lined baking sheet, add a layer of the tortilla chips
  2. Spoon the refried beans evenly over chips
  3. Layer on the onions and zucchini
  4. Spread the TVP over top of veggies
  5. Cover the whole tray with shredded cheddar
  6. Bake in the oven until cheese has melted and chips are crispy.  Ours took about 10 min.
  7. Once out of the oven, drizzle a generous amount of the chipotle aioli over nachos
  8. Add diced avocado
  9. DIG IN!



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