Vegan Breakfast Nachos
I am a sucker for chips and salsa. I’d rather eat chips and salsa over any gluten-free sweet treat. So you can see why I was so excited when it dawned on me that I could have them for breakfast. Insert my gluten-free free and vegan Breakfast Nachos recipe! Guys, it’s truly amazing!
Now I know what you might be thinking, “Tayler, nachos for breakfast? Come on!” and to that I say, ANYTHING can be made into breakfast food! Open up your mind to the endless possibilities! Free yourself from meal-time stereotypes and eat intuitively! My body the other morning told me it wanted nachos so I listened and gave my body a healthy plate of loaded vegan breakfast nachos.
If you have been following my website for a while, you know that this is a huge part of my food philosophy. Living gluten-free means that a lot of foods I used to enjoy aren’t as available so I’ve learned to break meal-time stereotypes and enjoy all safe gluten-free foods all day long. I also eat intuitively because staying in tune with your body and what it’s telling you is a key component to how I make sure I’m treating it well and nourishing it with safe foods.
Let’s Talk About the Ingredients in these Vegan Breakfast Nachos
These key to making these Vegan Breakfast Nachos amazing without cheese is making sure you have flavorful toppings. By loading these puppies up with flavor-packed foods, you won’t even miss the cheese, believe me.
If you’re trying to make these Vegan Breakfast Nachos gluten-free or even celiac friendly, make sure you buy certified gluten-free corn chips. In addition to that, make sure that there are no animal products (like butter or milk) in the chips too. It’s highly unlikely that they would be but double check for good measure to make sure these breakfast nachos stay vegan-friendly too.
Kale and Tomatoes
I am all about throwing in vegetables anywhere I can in recipes. The kale and the tomatoes make awesome toppings. You might question the kale but trust me, it’s totally amazing on these Vegan Breakfast Nachos. Not to mention, the more Kale you add the more calcium-rich this breakfast becomes.
PRO-TIP: For extra flavor and deliciousness, massage your kale with a little bit of olive oil and lemon juice and let it sit in the fridge for at-least 2 hours before using. This is a great way to make your kale last and taste amazing. I do this in my weekly meal-prep so I have delicious and easy to chew kale throughout the week.
These bean add flavor, texture, protein, and calcium to these Vegan Breakfast Nachos. Not to mention the combination of beans and corn creates a “complete protein” as they have complementary proteins. Making sure you’re sourcing all of the essential amino acids in a vegan lifestyle is important and you can make sure you do that by eating foods with complementary proteins.
Pickled Jalapeno & Red Onion
The pickled jalapeño and pickled red onion are what give these nachos a flavor boost. Trust me on this, you want to add these to your nachos!
A creamy and delicious topping that balances everything out. If you don’t like avocado or you want to try something different, you can try subbing it out for tahini and lemon juice.
Adds a fresh flavor that perfectly balances everything else out. If you don’t like cilantro, parsley is perfectly fine as well. If you don’t like either, try some fresh squeezed lime juice.
Let’s be real, this is the real hero of this dish, at least for me because I love salsa. Salsa is my favorite condiment on earth. I put it on all of my savory dishes. Eggs, rice bowls, meat, vegetables, you name it. I used this salsa (it’s my favorite) but your favorite salsa should suffice.
Let’s dive into this Vegan Breakfast Nachos Recipe!
Vegan Breakfast Nachos
- 2 cups corn chips (gluten-free)
- 1/4 cup salsa of choice more or less – depending on your preferences
- 1 tbsp pickled jalapeno
- 1/2 cup canned cannellini beans (rinsed/drained)
- 1 tbsp cilantro (freshly chopped)
- 1 tomato (diced or cut into wedges)
- 1/2 cup kale (torn leaves)
- 1/2 avocado (sliced)
- 2 tbsp pickled red onion
- Place your corn chips on a microwave-safe plate and spread them out so they cover most of the plate
- Cover your corn chips with all ingredients EXCEPT the avocado and pickled red onion (hot avocado isn’t good and if you’re using my probiotic red onions, cooking them will kill the probiotics)
- Microwave your chip for 30-60 seconds
- Remove from microwave, top with fresh sliced avocado and pickled red onions and enjoy!
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