Recipe Contributed By Heart of a Baker

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Loaded Vegan Nachos with Black Beans and Spicy Chickpeas

Prep Time 30 minutes
Cook Time 10 minutes


Beans & Chickpeas:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 14 oz can chickpeas
  • 1 14 oz can black beans
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • pepper, black


  • 4 cups Tortilla chips, use gluten-free if desired
  • 1 cup salsa, your favorite
  • 1/4 cup cilantro, chopped
  • hot sauce, your favorite
  • 1 jalapeno pepper, sliced; or more if desired


To make the bean + chickpea mixture:

  • In a medium skillet over medium high heat, heat the olive oil. Add the onion and saute until soft, about 3-4 minutes. Add the garlic and saute for an additional 1-2 minutes.
  • Add the beans, chickpeas, spices, salt, and pepper. Cook for another 3-4 minutes, until the beans have been heated throughout. Set aside.

To make the nachos:

  • Preheat oven to 350 degrees F. Spread the tortilla chips onto a rimmed baking sheet. Top with the bean mixture. Bake for 5-10 minutes, until nachos are warm and bubbly.
  • After removing from the oven, top with your favorite salsa, chopped cilantro, additional hot sauce, and jalapenos. Serve immediately.