A colorful, nourishing nacho platter made for connection, conversation, and mindful bites
These rainbow plant-based nachos are more than just food, they’re an invitation to slow down, share, and savor. Loaded with vibrant colors, creamy sauces, and bold flavors, this is my favorite way to turn a simple gathering into something meaningful and nourishing.
Why You’ll Love This Recipe
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Perfect for sharing: Built for community-style eating
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Colorful & nutrient-dense: A rainbow of whole, plant-based toppings
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Flexible & forgiving: Easy to customize with what you have
What Are Rainbow Plant-Based Nachos?
Rainbow plant-based nachos are a fresh, wholesome twist on classic nachos. Instead of heavy meats and dairy, these nachos celebrate color, texture, and plant-powered ingredients: beans, veggies, herbs, and creamy dairy-free sauces, layered generously over crunchy blue corn tortilla chips.
Ingredients & Substitutes
Ingredients
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Non-GMO blue corn tortilla chips – Crunchy base with a beautiful color
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Diced tomatoes – Fresh, juicy brightness
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Sliced jalapeños – Adds heat and bite
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Black beans (1 can, drained & rinsed) – Protein-rich and hearty
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Non-GMO corn (1 can, drained) – Sweet crunch and color
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My plant-based cheese sauce – Creamy, savory drizzle
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Dairy-free shredded cheese – Melty, familiar nacho texture
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My red onion pickle recipe – Tangy, bold contrast
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Green olives (sliced) – Briny depth
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Fresh cilantro – Herbaceous freshness
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My tofu mayonnaise (optional) – Creamy finishing touch
- Lime (optional) – Add sourness and lime lovely flavor
Substitutes
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No blue corn chips? Use organic yellow or sprouted tortilla chips
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No black beans? Pinto or kidney beans work well
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Cilantro-free? Use green onions or parsley
Recipe Variations
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Spicy Nachos: Add extra jalapeños or sprinkle cayenne pepper
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Fresh Nachos: Skip baking and serve everything cold with warm cheese sauce
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Loaded Bowl: Turn this into a nacho bowl over rice or quinoa
How to Make Delicious Rainbow Plant-Based Nachos
- Preheat oven to 375°F
- Spread tortilla chips evenly on a large baking sheet or oven-safe platter.
- Sprinkle black beans, corn, diced tomatoes, jalapeños, and dairy-free cheese sauce, and shredded cheese over the chips.
- Bake for 8–10 minutes, just until the cheese melts.
- Remove from oven and drizzle generously with plant-based cheese sauce.
- Top with pickled red onions, green olives, fresh cilantro, and optional tofu mayonnaise.
Tip: Add fresh toppings like olives and rep onions after baking to keep flavors bright and textures balanced.
Storage Instructions
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Fridge: Store toppings separately for up to 3 days
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Freezer: Not recommended
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Room Temp: Best served immediately
FAQs & Tips
Q: Can I make this ahead of time?
A: Yes! Prep all toppings and sauces ahead, assemble and bake just before serving.
Q: How do I keep nachos from getting soggy?
A: Layer lightly and you can also add extra cheesy sauce after baking.
Equipment
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Large baking sheet
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Small saucepan (for warming cheese sauce)
Rainbow Plant-Based Nachos
Ingredients
- Blue corn tortilla chips
- 1 can black beans drained & rinsed
- 1 can non-GMO corn drained
- 1 cup diced tomatoes
- ½ cup sliced jalapeños
- 1 cup dairy-free shredded cheese
- 1 cup plant-based cheese sauce warmed
- Pickled red onions to taste
- Sliced green olives
- Fresh cilantro
- Tofu mayonnaise optional
- 1 lime sliced, optional
Instructions
- Preheat oven to 375°F.
- Arrange chips on a baking sheet.
- Add beans, corn, tomatoes, jalapeños, drizzled plant-based cheese sauce and dairy-free shredded cheese.
- Bake 8–10 minutes until cheese melts.
- Serve immediately and enjoy slowly.
Ways to Make Them Your Own
- Add cooked lentils or seasoned chickpeas for extra substance
- Use roasted vegetables instead of fresh
- Keep toppings simple for everyday meals, or layer more generously for gatherings
Let’s Connect!
If you make these rainbow plant-based nachos, I’d love to hear how you shared them. Leave a comment, rate the recipe, or tag me (@thebiblediet on Instagram) so I can celebrate your colorful creations with you.