This vegan nacho bowl is loaded with veggies, beans, spices, and, of course, corn chips. Top it with homemade coconut sour cream and enjoy!
Ingredients
- Coconut Sour Cream
- ⅓ cup natural coconut yoghurt
- 1 tbsp lime or lemon juice
- ¼ tsp apple cider vinegar
- ¼ tsp salt
- Bean Mix
- ½ brown onion - diced
- 1 garlic clove - crushed
- ¼ cup tomato paste
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- ¼ tsp chilli
- 2 tsp parsley flakes
- 425 g can of black beans - drained and rinsed
- ½ lemon - juiced
- ½ lime - juiced
- Salt and pepper to taste
Other ingredients:
- 2-3 handfuls corn chips
- 2 cups shredded lettuce
- 5 cherry tomatoes - halved
- ⅓ cup shredded cabbage
- ⅓ cup corn kernels
- 1 chilli - diced
- ½ capsicum - bell pepper, diced
- Vegan cheese if you have any on hand!
Instructions
- Coconut Sour Cream
- Combine ingredients in a bowl until smooth.
- Bean Mix
- In a pan on medium heat cook the onion and garlic in a splash of water until translucent. Stir through the tomato paste and spices cooking until fragrant.
- Add in the black beans, lemon, lime, salt/pepper and cook for 5 minutes on high heat, if needed add a splash of water.
- To Serve
- Add the corn chips to a bowl and top with the bean mix and other ingredients.
- Add on the guacamole and drizzle on some coconut sour cream and enjoy!
Notes
Find more of Tess’s recipes on her Youtube channel.
Tried this recipe?Let us know how it was!
If you loved this vegan nacho bowl, you might also like…
https://bestofvegan.com/fully-loaded-nachos/
https://bestofvegan.com/curly-sweet-potato-fry-nachos/
https://bestofvegan.com/vegan-cheesy-nachos/
