Loaded Vegan Nachos with Black Beans and Spicy Chickpeas

Course Appetizers / Snacks, Entrees
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Earth Friendly, Father's Day
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings


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:

  1. 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.
  2. 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:

  1. 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.
  2. After removing from the oven, top with your favorite salsa, chopped cilantro, additional hot sauce, and jalapenos. Serve immediately.