2 ratings

Purple Carrot’s Loaded Nachos

Drool-worthy loaded nachos with spicy ranch and pico de gallo

Photo and recipe courtesy of  Purple Carrot.


  • 1 Bag corn tortilla chips
  • 1 Can of black beans, drained and rinsed
  • 2 Cups shredded vegan cheddar cheese
  • 2 Jalapeños, thinly sliced
  • 1/2 Cup sliced black olives
  • 2 Avocados
  • 3/4 Cups Spicy ranch dressing
  • 1 1/2 Cup Pico de gallo

Spicy Ranch:

  • 1/2 Cup vegan mayo
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon onion powder
  • 1/2 Teaspoon dried parsley
  • 1/8 Teaspoon cayenne
  • 1 Teaspoon apple cider vinegar
  • 1/4 Cup almond milk
  • Salt and pepper, to taste

Pico de Gallo:

  • 3 Roma tomatoes, seeded and chopped
  • 1 Small red onion, finely diced
  • 3 Tablespoons fresh cilantro, chopped
  • 1 Lime
  • 1 Jalapeño, seeded and finely chopped
  • Salt and pepper, to taste


Preheat the oven to 350 degrees. Make the spicy ranch and pico de gallo.

Spread the tortilla chips out on a large baking sheet. Top with black beans, shredded vegan cheese, jalapenos and black olives. Cook in oven until beans are warmed through and cheese is melted, about 8 to 10 minutes.

While the nachos are baking, halve the avocados and remove the pits.

Dice the flesh and set aside.

Remove the nachos from the oven and top with the diced avocado and pico de gallo. Drizzle with spicy ranch and serve any extra sauce on the side for dipping.

Spicy Ranch:

Combine all ingredients in a small bowl and mix well with a whisk. Chill until ready to use.

Pico de Gallo:

Combine the tomatoes, red onion, cilantro and jalapeno in a medium bowl.

Halve the lime and squeeze the juice into the salsa. Season with salt and pepper and mix well to combine.