Vegan Nachos Supreme

Pizza and nachos are two of my biggest weaknesses. If they’re there, I’m going to eat the hell out of them.

These vegan nachos are no different.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

When I’m testing recipes in the kitchen I do my very best to save as much of whatever I made to eat for lunch, dinner, etc. Most of the time the food can be stored in the fridge and eaten at a later time.

But with nachos? You kind of need to eat them immediately.

Ugh. It still hurts. But they tasted so good.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

Of course there are a million different ways to get your nacho on. But my nachos always include roasted peppers. Please do not be alarmed by the charring on this pepper. You don’t actually eat the char. You’ll peel that completely away and then you’re left with a tender, sweet, juicy pepper.

And while you can simply cube your avocado and call it a day, I like to make things a little saucier (I’m this funny in real life, too) with my favorite avocado crema.

“Crema” makes me sounds super fancy but the ingredients are actually super simple.

avocado + lime juice + salt

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

Add to my list of weaknesses, chips.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

I decided to put a little spin on classic tortilla chip nachos and bake thin slices of russet potatoes into extra crispy chips. I rubbed them with a few Mexican seasonings for good measure.

Why yes, I did just give you a recipe for sweet potato chips on Monday. You have such a good memory! Those would be an excellent choice here, but I wasn’t in the mood to babysit my oven. It happens.

And there is always the option to use bagged tortilla chips, because that is about 100 times easier. No shame!

But, I mean, look at these beauties. They’re just waiting to be dipped.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

This queso has been sitting in my fridge for a few days and it’s just as good as it was on day one. Have you made it yet? You’ll be making a really great decision if you do.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

So after you do the 5 million tasks I’ve just asked you to do, then all you have to do is layer everything together!

And then die. Because the delicious factor of these nachos will kill you.

Alternative serving option: Make a nacho bar for your guests (or for dinner!) with different chip options, warm queso, and all other ingredients.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

Print Recipe!

Vegan Nachos Supreme

gluten-free, vegan // yields 2-4 servings

for the nacho potato chips:

  • 2-3 medium russet potatoes
  • 2-3 tablespoons cooking oil (I used refined avocado)
  • 1-2 tablespoons Mexican seasoning blend
  • sea salt

for the toppings:

  • 2 bell peppers
  • 2 large avocados
  • 1-2 limes, juiced
  • 1 batch vegan queso
  • 1 cup black beans (drained + rinsed)
  • green onion
  • red onion
  • jalapenos (optional)

chips: (or, simply use your favorite tortilla chips!)

Heat oven to 375° F.

Using a mandolin (or sharp knife) slice the potatoes lengthwise 1/8-inch thick or slightly thinner. Rinse in a colander thoroughly with cold water. Pat with a towel to dry (as best you can).

Place 1/2 of the potato slices in a bowl and toss with about 1 tablespoon or so of oil until all sides are well-coated but not dripping. Add more if needed. Add 2-3 teaspoons of seasoning and rub in (no salt yet). Line a large baking sheet with foil and lightly oil. Place potato slices in a single layer (not overlapping). Repeat with the rest of the potatoes and place on another baking sheet.

Bake for 15 minutes, flip all slices, then bake for another 10 minutes. Flip again and bake for 3-8 minutes watching closely during this time. As the potatoes start to fully crisp remove them and place on a cooling rack. Continue to bake until all are golden brown and stiff. Generously salt once out of the oven and let fully cool.


While potato chips are cooking, roast your red peppers over a gas flame on med-high/high heat. Place the dry pepper directly on the grate and let cook on each side until the pepper is fully charred (It takes about 4-5 minutes per side and is normal to hear popping.). Or, turn your oven on to broil and roast peppers about 5-6 inches away from the heating element until fully charred on all sides. Once fully charred place in a large bowl with plastic wrap tightly over top for at least 15 minutes. Rinse under cool water and peel off all of the charred skin. Drain liquid, remove seeds, and thinly slice. Set aside.

After peppers and chips are done, toss sliced peppers on a pan with the black beans, a squeeze of lime juice, and big pinch of salt. Bake for 5 minutes at 375° to remove a bit of liquid. Let cool for 5 minutes.

avocado crema:

Place avocados, juice from 1 lime, and a generous pinch of salt in a food processor. Turn on until pureed. Add more lime and salt to your liking. Refrigerate in a sealed container until ready to use.

nacho making:

Lightly heat the queso.

Layer nachos with these chips or your favorite tortilla chips.

Chips –> queso –> avocado crema –> peppers/beans –> repeat and top with onion, jalapenos, cilantro, etc.


For easier application of the avocado crema you can scoop into a bag, cut a small tip from the corner, and pipe over the nachos.

If your peppers and queso are steaming hot it will soften the chips more quickly. I layered the nachos when the peppers, beans, and queso were warm.

Just like with regular saucy nachos, if your chips are drenched in queso they will soften.

Vegan Nachos Supreme | #vegan
Vegan Nachos Supreme | #vegan

Happy weekending!


Polenta Stuffed Poblano Peppers

I’m taking a quick break from all things Thanksgiving. I have to avoid overloading myself with Thanksgiving flavors before the actual day so I will still appreciate and actually want to eat them.

Polenta Stuffed Poblano Peppers |
Polenta Stuffed Poblano Peppers |

This meal was the perfect way to temporarily stray from sage, rosemary, potatoes, brussels sprouts, and lots of meatlessloafing. It was incredibly comforting and flavorful and perfect for a freezing cold Friday night spent swaddled in a blanket watching movies.

Polenta Stuffed Poblano Peppers |
Polenta Stuffed Poblano Peppers |

How do you all spend your Thanksgivings? Is every year the same? When I was growing up it was always at my grandparents house (mom’s side). We would drive in from Michigan for Thanksgiving and then when we moved to Cleveland we were only 5 minutes away. As my grandparents got older Thanksgiving shifted to our house. I came back every single year from college for Thanksgiving and couldn’t bear the thought of not being home for that holiday.

(Dec. 2009)


Since moving to Colorado, we’ve gotten to enjoy the company of our friends for Thanksgiving. We’re going on our sixth “Friendsgiving” this year, and I can’t even really put into words how much I love it. I definitely still miss my family like crazy, but celebrating this holiday with friends is pretty special. It’s an all day affair with at least 15 friends and some of the best Thanksgiving food you’ve ever tasted. Our friends who host not only cook a ton of the food, they also brew 2 special beers for the day (super talented brewers!). This year they’re brewing a Pumpkin Oktoberfest/Marzen and a Dark Chocolate Peanut Butter Porter. Yes please!

Polenta Stuffed Poblano Peppers |
Polenta Stuffed Poblano Peppers |

There are an ample amount of veg-friendly + gluten-free dishes, whish is always so nice. And speaking of poblanos, last year I actually brought this poblano cornbread stuffing and everyone raved. I typically go pretty traditional with the stuffing so I had to bring two and eat some of each. Stuffing is my favorite.

This year I’m definitely bringing my recent easy vegan gravy, some kind of stuffing, and I haven’t decided what else! Definitely a dessert that I have yet to come up with.

Polenta Stuffed Poblano Peppers |
Polenta Stuffed Poblano Peppers |

I can’t get over how the roasted flavors in this dish pair with the creaminess and mild flavors of the polenta.

And I could definitely see putting an egg on top.

Polenta Stuffed Poblano Peppers |
Polenta Stuffed Poblano Peppers |

Print this!

Polenta Stuffed Poblanos

gluten-free // yields 4 med/lg stuffed poblanos

polenta + peppers:

  • 1 cup polenta grits, plus water
  • 4 med/lg poblano peppers
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup frozen corn
  • 1 1/2 teaspoons minced garlic
  • 1 cup grated sharp cheddar cheese, divided

tomato adobo sauce:

  • 1 can fire roasted diced tomatoes
  • 1/2 cup diced yellow onion
  • 2-4 chipotle adobo peppers, seeds removed
  • 1 1/2 teaspoons minced garlic
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 teaspoons olive oil

For the sauce: Puree half of the tomatoes, the onion, 2 peppers, garlic, cumin, and 1/2t salt in a blender. Taste and add more peppers if desired for spice. Place a saucepan over medium with 2t oil. Once hot, pour in the sauce and remaining tomatoes. Bring to a simmer with a lid ajar. Let simmer for 15-20 minutes while you cook the polenta. Stir occasionally. Taste and add more salt if needed.

Cook polenta according to package directions with water only (no broth) and omit any butter/oil they specify. About 30 minutes.

While the polenta cooks, preheat your oven to broil. Broil peppers for a few minutes until charred and bubbly. Flip and repeat once more. Remove and let cool for 5 minutes. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid and remove all seeds. Set aside.

In a small pan heat 1/2 tablespoon oil over medium heat. Cook the corn for about 4-5 minutes, stirring frequently. Add in the garlic and cook for another minute until fragrant. Set aside.

When the polenta is finished cooking stir in the corn mixture, 1 tablespoon oil, 1/2 – 1 teaspoon salt, and 1/2 – 3/4 cup cheddar cheese. Stir until melted. Add more water as needed (2-3 tablespoons at a time) for a creamier polenta texture. Taste and add more salt if desired.

Pour about half of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with more remaining grated cheese and broil for a few minutes until bubbly. Serve hot with extra sauce on the side.



If using quick cooking polenta the order of cooking things will change. If you don’t want the spice from the adobo peppers or can’t find them (ethnic aisle in a small can) blend in 1-2 jarred roasted red peppers instead.

To make vegan omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk for a creamier consistency. Stir in 1/4-1/3 cup of vegan parmesan or 3-4 tablespoons nutritional yeast if desired.

Polenta Stuffed Poblano Peppers |
Polenta Stuffed Poblano Peppers |

Any dessert recipes you’re looking for?


Also! The winners from the Boulder Organic! soup giveaway are:

grand prize: Caitlin C.

runners up: Caroline C. + Jeanne

The winners have been notified. Thanks to everyone who entered!!