Light weight nachos with a creamy queso with a kick! These nachos are loaded with veggies, healthy fats, and feels like you’re getting in an extra indulgent meal. Enjoy!
  • CourseMains
  • CuisineGluten Free, Vegan, Vegetarian
Servings Prep Time
2-3people 25 minutes
Cook Time
Servings Prep Time
2-3people 25 minutes
Cook Time
  • 1head cauliflower
  • 2-3 Japanese sweet potatoes
  • 1tbsp coconut oil(substitute for olive oil)
  • 1can black beans
  • 1 diced chipotle in adobo sauce
  • 1tsp cumin(For Black Beans)
  • pinch salt
  • pinch pepper
  • 1/4cup quartered grape tomatoes
  • 1bunch chopped cilantro
  • 1/4cup diced red onion
  • 1/4cup vegan Mexican queso(Recipe from Minimalist Baker)
  1. Preheat oven to 200 degrees celsius.
  2. Cut sweet potatoes into rounds and slice cauliflower into thin flat pieces. Toss in coconut oil.
  3. Lay out cauliflower and sweet potatoes flat on pan. Sprinkle with cumin, salt, and pepper.
  4. Bake cauliflower and sweet potatoes for 20 min on 200 degrees celsius.
  5. While oven is baking, cut up red onions, cilantro, and tomatoes.
  6. Drain a can of black beans, then put into a pot on the stove. Add in 1 tsp cumin, 1 diced chipotle pepper in adobo, and a pinch of salt and pepper.
  7. Let beans cook on low, stirring occasionally.
  8. Follow the recipe from Minimalist Baker to make the vegan Mexican queso. LINK BELOW.
  9. Plate cauliflower and sweet potato. Top with black beans, tomatoes, red onions, cilantro. Drizzle queso on top.
  10. Enjoy! Easiest to eat with a fork 🙂