Vegan Kimchi Nachos

It’s National Nacho Day! These Vegan Kimichi Nachos are nacho average nachos! We love our nachos so of course we have to celebrate this foodie holiday. Since it’s also Meatless Monday I thought it was a perfect opportunity to come up with a healthy and different twist on the classic. Hey don’t you worry we still kept them delicious but with a couple tweaks they have health benefits, just in case you need a reason to justify eating nachos.

UPDATE:
Loving these Vegan Kimchi Nachos I did make them again with my favorite local Way Better Sprouted Sweet Potato Tortillas (ones mentioned below in this recipe) to share at event Super Bowl Weekend. As I’m updating this before I’m going to leave it at that and just add this picture since I’ll be posting again before the event on social media. More to come.

I was going to go with a sweet potato nacho but hey I’ve done that and seen them all over and if you’re like me when you want nachos you want tortilla chips, as much as I love sweet potatoes they just aren’t the same. So in my perfect world I pretty much need only a couple things for nachos, tortilla chips (I realized this one even more when I recently ordered tator tot nachos), beans, flavor so usually salsa, and guacamole. Lots of guac! The rest I could probably take it or leave it.

While having avocado toast with kimchi it just came to me that I needed Vegan Kimchi Nachos, yeah don’t ask I don’t know either what goes through my mind sometimes. So basically swap salsa for kimchi. Since my Asian Guacamole is a perfect pair for it I use that. A few sweet red peppers for crunch, not the same kind as the chips but you know that fresh veggie crunch that makes you feel better about eating the salty crunchy loaded tortilla chips. Pretty much the reason I think they put the shredded lettuce on top of nachos. Haha.

Watch as these nachos disappear!!

I have a few favorite tortilla chips and this may have been the hardest decision for me when it came to these Kimchi Nachos. I love Way Better Sprouted Tortilla Chips but  the two I have always on hand are are flavored and I didn’t need more flavor here but and should have grabbed more Sprouted Sweet Potato Tortilla Chips , I also like Siete Tortilla Chips but they don’t usually hold up to well to heavy and wet toppings but I was really craving them. So I solved the problem and added more of a probiotic punch to the nachos adding some new Kraut Krisps, plus the first ingredient is veggies so that pretty much means I’m getting more chips without really adding chips right? Probably best to mix them anyways as one doesn’t need too many probiotics and beans, you may have one confused gut, enough said there. YOU can use any tortilla chips YOU want, just throwing out here what I made this time. I made them again and used all regular tortilla chips as I was out of the other ones and they are still just as good.

I did add some cheese here, dairy free So Delicious Cheese, and I really wanted to use the Cheddar Jack again but they were out. I think I like that a little better than cheddar on the nachos but again it’s up to you and you can use your favorite and what you have. Again I like share my crazy ideas and encourage you to think outside the box and give you new ways to enjoy some of your favorite foods or try some new ones. Same goes for the quantities, I HAD to make these again to measure because really who needs to measure toppings to make nachos, it’s like building a sandwich and it will turn out either way. Love guac, pile it on!!

These nachos are so quick and easy to make you can make them for dinner tonight as they are also perfect for Meatless Monday! It might be National Nacho Day but it’s still Meatless Monday too. My co-host Deborah and I can’t wait to see what’s cooking in your kitchen and hope to inspire you with some marvelous meatless recipes below!

Print Recipe

Vegan Kimchi Nachos

A flavorful twist on classic nachos Vegan Kimchi Nachos also pack a healthy probiotic punch! Gluten free and vegan friendly these quick and easy nachos are great for dinner or your next game day party or snack!

Prep Time

10-15 minutes

Cook Time

10-12 minutes

Servings

Ingredients

• 10 oz tortilla chips (used half Seita Sea Salt Tortilla Chips and Farmhouse Culture Sea Salt Kraut Krisps and Way Better Sprouted Sweet Potato Tortilla Chips in one noted)
• 15 oz refried beans, or drained can of black beans (used Better Beans Cuban Black Beans)
• 4-6 oz shredded cheddar cheese (used So Delicious Dairy Free Cheddar)
• 5 small sweet red peppers, seeds removed and sliced
• 1 batch Asian Guac, sub any guacamole (Asian Guacamole, minus pickled red onion)
• 6-8 oz kimchi (used Farmhouse Culture Kimchi- California Style)
• 3 green onion, green parts chopped

Prep Time 10-15 minutes Cook Time 10-12 minutes Servings Ingredients 10 oz tortilla chips (used half Seita Sea Salt Tortilla Chips and Farmhouse Culture Sea Salt Kraut Krisps and Way Better Sprouted Sweet Potato Tortilla Chips in one noted) 15 oz refried beans, or drained can of black beans (used Better Beans Cuban Black Beans) 4-6 oz shredded cheddar cheese (used So Delicious Dairy Free Cheddar) 5 small sweet red peppers, seeds removed and sliced 1 batch Asian Guac, sub any guacamole (Asian Guacamole, minus pickled red onion) 6-8 oz kimchi (used Farmhouse Culture Kimchi- California Style) 3 green onion, green parts chopped

Instructions

1. Preheat oven to 400F. Spread chips out on a rimmed baking sheet, line with foil for easier clean up if desired.
2. Drop spoonfuls of beans over the chips and sprinkle cheese over them. Bake for 10-12 minutes, until cheese is melted (depending on cheese as some dairy free/vegan ones don't melt as well as others) and chips are golden.
3. While chips are baking prepare guacamole or any other veggies and toppings.
4. Remove from the oven and top with guacamole, peppers, kimchi (use a fork or slotted spoon so you don't make your nachos soggy), green onion, and any other additional toppings as desired.
5. Enjoy!

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