VEGAN BEETROOT NACHOS WITH AVOCADO & BLACK BEANS

A colorful, plant-based twist on classic nachos made with crunchy beetroot chips instead of tortilla chips. Loaded with black beans, fresh vegetables, creamy avocado, and a dairy-free lime drizzle, these vegan beetroot nachos are perfect for sharing, game nights, or a quick appetizer.

RECIPE DETAILS

CUISINE: PLANT-BASED

DIET: VEGAN

SERVINGS: 2–3

PREP TIME: 15 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 20 MINUTES

INGREDIENTS

NACHO BASE

• 1 LARGE BOWL SUPER MUNCHIES BEETROOT CHIPS

PROTEIN LAYER

• 1 CUP COOKED BLACK BEANS, RINSED AND DRAINED

FRESH TOPPINGS

• 1 RIPE AVOCADO, DICED

• ½ CUP CHERRY TOMATOES, HALVED

• ¼ RED ONION, FINELY CHOPPED

• FRESH CILANTRO, CHOPPED (OPTIONAL)

CREAMY LIME DRIZZLE

• ½ CUP UNSWEETENED SOY YOGURT OR OAT YOGURT

• 1 TABLESPOON LIME JUICE

• ½ TEASPOON GARLIC POWDER

• SALT TO TASTE

OPTIONAL EXTRAS

• PICKLED JALAPEÑOS

• SWEET CORN KERNELS

• SALSA OR PICO DE GALLO

INSTRUCTIONS

STEP 1 – PREPARE THE DRIZZLE

IN A SMALL BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE,
GARLIC POWDER, AND SALT UNTIL SMOOTH.

STEP 2 – WARM THE BEANS

HEAT THE BLACK BEANS IN A SMALL PAN FOR 2–3 MINUTES UNTIL
WARM.

STEP 3 – BUILD THE NACHOS

SPREAD THE BEETROOT CHIPS EVENLY ON A LARGE PLATTER. SCATTER
THE WARM BLACK BEANS OVER THE TOP.

STEP 4 – ADD THE TOPPINGS

TOP WITH AVOCADO, CHERRY TOMATOES, RED ONION, AND ANY
OPTIONAL EXTRAS.

STEP 5 – FINISH & SERVE

DRIZZLE GENEROUSLY WITH THE CREAMY LIME SAUCE. GARNISH WITH
FRESH CILANTRO AND SERVE IMMEDIATELY.

PRO TIPS

• ADD THE AVOCADO JUST BEFORE SERVING FOR BEST FRESHNESS

• SERVE IMMEDIATELY TO KEEP THE BEETROOT CHIPS CRISP

• ADD JALAPEÑOS FOR EXTRA HEAT AND COLOR

HIMALAYAN PINK SALT BEETROOT CHIPS
1/3
HIMALAYAN PINK SALT BEETROOT CHIPS

HIMALAYAN PINK SALT BEETROOT CHIPS
€2,99 €299,00 €9,97/100g