Game Day Nachos


Of course nachos made it onto the blog.  Comfort food comes in many flavors (literally) and this is one of those many flavors.  I bet you’re tired of having to settle with chips and salsa when watching a game at your non-vegan friend’s house.  Sure you could bring a pack of veggie patties to their place for grilling, but I highly suggest you take those patties and throw them far away because you are going to want to bring this instead.



Your hand will be tired from swatting other hands away once you unveil these!


Now you could do cauliflower wings……….mmmmmmmmm.  That recipe is coming soon and I swear it will be flavorful, possibly in various sauces, but let’s talk about these nachos first.



These are essential to any game day spread.  Pile them up high with guacamole.



Pico de gallo



Toss in some ranchero beans with soyrizo.  Remember to drizzle in some nacho cheez sauce between layers and cover with your favorite salsa.  My plantain sandwiches are a good source for nacho cheez sauce!  Second half of the first step covers the cooking process.



You may need a fork for this……you can also use your hands as forks and I wouldn’t judge you.  You have hands for a reason!


Use my hashtag #VeganWingman on Instagram and show me your results.  Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below.  Best part about cooking is seeing the creative spins placed on a recipe.



Game Day Nachos

Print Recipe
Serves: 2 - 4 Cooking Time: 45 Minutes


  • 1 Family sized bag of tortilla chips
  • 5 Plum tomatoes chopped into small dice
  • 1 Large red onion chopped into small dice
  • 1 Jalapeño seeded and chopped into very small dice(use two for extra heat or 1 with seeds)
  • 2 Hass Avocados
  • 4 Limes juiced
  • 1 Bunch of cilantro chopped
  • 1 Half a head of lettuce sliced into ribbons
  • 1 Cup of nacho cheez(linked in the article)
  • 1 16 oz can of pinto beans
  • 1 Package of Tofurky Chorizo(Sub your favorite chorizo crumble)
  • 1 tsp of paprika
  • 1 tsp of cumin
  • 2 tbsp of salt
  • 2 tbsp of oil



If you want to warm your tortilla chips, set the oven to 180°F and place the tortilla chips into the oven.


Grab two mixing bowls and designate one as guac and the other pico.


Split the chopped tomatoes in half and place into each bowl. Perform the same for the onion. Place the jalapeño into the pico bowl. Pour in half the lime juice into one bowl, and the rest in the other.


Toss in a 1 tbsp into the guac bowl, and half of the remaining salt into the pico bowl. You will want to mix thoroughly and let sit for a few minutes. Once initial marinade has completed toss in half of the cilantro into the pico bowl and set into the fridge.


Begin to open the avocados, seed them and remove from shell. Place the avocados into the guac bowl and begin mixing and mashing. Once a semi smooth consistency is obtained, mix in the remaining cilantro, cover tightly with plastic wrap and place into the fridge.


Drain the beans of their liquid. In a pan, heat the oil until it shimmers. Toss in the beans along with paprika, cumin, the remainder of the salt and cook for roughly 3 minutes on medium to high heat. Stir occasionally to ensure spices mix in. Toss in your chorizo crumble and cook thoroughly.



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