The Collegiate Vegan turned three today!! And what’s a better way to celebrate three years of blogging than with a giant platter of nachos for dinner? I went a little (a lot) overboard tonight, so this recipe is plenty to serve 4-6 people.

You’ll need:

  • 1 bag of tortilla chips, any kind
  • ½ can of black beans (rinsed and drained)
  • ¾ cup of corn (fresh or frozen)
  • 2 tomatoes, chopped
  • 1 jalapeno, seeded and diced
  • 1 bag daiya pepperjack style shreds
  • 3-4 leaves of romaine lettuce, shredded
  • salsa (I used peach mango)
  • avocado or guacamole

What you’ll do:

Spread the tortilla chips out on a cookie sheet and top with the pepperjack shreds, tomato, black beans, jalapenos and corn. Bake at 400 for 10-15 minutes. Remove from oven and top with shredded lettuce, salsa and guacamole. Then have yourself a party.

Sweet potato and potato nacho-like dish anyone ? 🙋🙋 Also why had I never tried guac and hummus together ?! 👅 Inspired by the lovely @tessbegg I baked potato and sweet potato wedges, marinated greens in lemon juice, prepared homemade guac and hummus, cut some cucumber and tomato and threw everything together in a pile of goodness 👅

Loaded vegan nachos with Boca burger crumbles, refried beans, lettuce, green olives, cherry tomatoes, salsa, guacamole and a vegan cheese sauce on top!