• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegetarian Mexican Recipes

    Vegetarian Chorizo Nachos with Lime Crema

    Lindsay Moe

    608 shares

    These Vegetarian Chorizo Nachos with Lime Crema use homemade tortilla chips, tons of veggies, and plenty of cheese and lime crema! These nachos are perfect for a lazy dinner or an easy appetizer.

    Two bowls of nachos topped with vegetarian chorizo and lime crema.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients for veggie nachos
    • How to make vegetarian nachos
    • Ingredients for lime crema
    • How to make lime crema
    • Top tips
    • FAQ
    • More vegetarian Mexican Recipes
    • Recipe

    Nachos! For dinner!

    I’ve been wanting to share these vegetarian chorizo nachos with you guys literally for-ev-er and it just hasn’t worked out. If I was planning to take photos life got busy, and once I finally did take pictures they just didn’t turn out.

    All this to say that I’ve overcome some obstacles to get here because you need vegetarian chorizo nachos in your life! We’ve made vegetarian nachos here before, but these are really next level. 

    Fresh baked tortilla chips are piled high with creamy avocado, crisp lettuce, juicy tomatoes, sweet corn, spicy meatless chorizo, and lots of cheese. Finish it off with a drizzle of cool lime crema, and you’ve got a dish that’s the perfect balance of textures and flavors!

    Ingredients for veggie nachos

    • Corn tortillas
    • Cooking spray
    • Chorizo-style protein
    • Corn
    • Shredded cheese
    • Avocado
    • Shredded romaine lettuce
    • Roma or cherry tomato
    • Cilantro

    How to make vegetarian nachos

    1. Spray a large rimmed baking sheet with cooking spray. Cut each corn tortilla into six wedges and spread in an even layer on the prepared sheet. Spray the top of the corn tortillas lightly with cooking spray. Bake 15-20 minutes, flipping once halfway through, until crisp and just beginning to brown.
    2. Meanwhile, heat the chorizo-style protein according to package directions. Once the chips are done, top with the chorizo followed by the corn and cheese. Return to the oven until the cheese is melted, 3-5 minutes.
    3. Transfer nachos to individual plates and top with avocado, lettuce, tomato, and cilantro. 

    Ingredients for lime crema

    • Sour cream
    • Lime juice
    • Coarse kosher salt

    How to make lime crema

    1. To make the crema, combine sour cream, lime juice, and a pinch of salt in a small bowl until smooth. If you want it thinner, you can stir in water a small splash at a time until the desired consistency is reached. Drizzle over nachos and serve.
    A close up of a plate of vegetarian chorizo nachos topped with lime crema.

    Top tips

    Use good quality tortillas

    The key to crispy, sturdy tortilla chips is using good quality tortillas. You can use white or yellow corn tortillas, just make sure they are nice and thick. Low quality tortillas might cause your chips to break easily under the nacho toppings. 

    Grate your own cheese

    Shredded cheese is convenient, but it doesn’t melt as well as a freshly grated block of cheese. If you want the cheesiest nachos with some great cheese pulls, be sure to grate it yourself.

    How to store veggie nachos

    Vegetarian nachos are best eaten right away, but you can keep leftovers covered in the refrigerator for up to 4 days.

    To reheat, return the nachos to a baking tray and heat 325° F oven until the cheese remelts and the toppings are hot. The tortilla chips likely won’t be as crispy as they were on day one!

    Tips for customizing vegetarian nachos

    • Meat eaters can replace the vegetarian chorizo with real chorizo
    • Sub vegan cheese and sour cream or leave them off entirely for a vegan version
    • Add whatever veggies you have on hand such as roasted sweet potatoes, sautéed peppers and onions, or sliced jalapeños
    • For extra spice use pepper jack cheese and add one diced jalapeño, seeds and ribs removed, when you’re heating the chorizo
    • Flavor the chips before baking with a combination of salt, chili powder, cumin, garlic powder, and onion powder
    • Top with pico de gallo, jarred salsa, or guacamole
    Two bowls of nachos topped with vegetarian chorizo and lime crema.

    FAQ

    What is chorizo?

    Chorizo is a spicy Mexican sausage that adds so much flavor to any dish. I use a meatless version to keep these nachos vegetarian, but feel free to use the real thing if you eat meat!

    What is crema?

    Crema is a creamy, tangy condiment that is very similar to sour cream. You can often find it in stores, but it’s also very easy to make your own!

    It’s generally used as a finishing touch to many Mexican dishes like tacos, enchiladas, and soups.

    Can I use store bought tortilla chips?

    Yes, you can substitute the homemade tortilla chips for store bought tortilla chips.

    More vegetarian Mexican Recipes

    • Black Bean and Butternut Squash Quesadillas
    • Chipotle Veggie Quesadillas
    • Sheet Pan Vegan Tacos
    • Grilled Bean and Cheese Burrito
    • Roasted Veggie Tostadas
    • Fajita Veggies
    • Easy Cheese Enchiladas
    • Crispy Baked Black Bean Tacos

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    close up image of a bowl with vegetarian chorizo nachos with lime crema.

    Vegetarian Chorizo Nachos with Lime Crema

    Homemade tortilla chips topped with meatless chorizo style protein, cheese, veggies, and lime crema.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 536kcal
    Author: Lindsay Moe

    Ingredients

    For the nachos

    • 6-8 corn tortillas
    • Cooking spray
    • 12 ounces chorizo style protein
    • 1 cup frozen corn, thawed
    • 8 ounces shredded cheese, I used a combination of white cheddar and monterey jack
    • 1 avocado, sliced
    • 1 cup shredded romaine lettuce
    • 1 cup chopped roma or cherry tomato
    • ¼ cup cilantro, finely chopped

    For the crema

    • ¼ cup sour cream
    • 1 lime , juiced
    • Coarse kosher salt

    Instructions

    How to make vegetarian nachos

    • Preheat the oven to 400ºF. Spray a large rimmed baking sheet with cooking spray. Cut each corn tortilla into six wedges and spread in an even layer on the prepared sheet. Spray the top of the corn tortillas lightly with cooking spray. Bake 15-20 minutes, flipping once halfway through, until crisp and just beginning to brown.
    • Meanwhile, heat the chorizo style protein according to package directions. Once the chips are done, top with the chorizo followed by the corn and cheese. Return to the oven until the cheese is melted, 3-5 minutes.
    • Transfer nachos to individual plates and top with avocado, lettuce, tomato, and cilantro.

    How to make lime crema

    • To make the crema, combine sour cream, lime juice, and a pinch of salt in a small bowl until smooth. If you want it thinner, you can stir in water a small splash at a time until the desired consistency is reached. Drizzle over nachos and serve.

    Notes

    Nutrition information is an estimate and may vary depending on the type of protein or other ingredients you use.
    These vegetarian chorizo nachos are easy to customize! Here are a few ideas to get you started:
    • Replace the vegetarian chorizo with real chorizo
    • Sub vegan cheese and sour cream or leave them off entirely for a vegan version
    • Add whatever veggies you have on hand such as roasted sweet potatoes, sautéed peppers and onions, or sliced jalapeños
    • For extra spice use pepper jack cheese and add one diced jalapeño, seeds and ribs removed, when you’re heating the chorizo
    • Top with pico de gallo, jarred salsa, or guacamole
     

    Nutrition

    Calories: 536kcal | Carbohydrates: 43g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 759mg | Potassium: 788mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1820IU | Vitamin C: 22.1mg | Calcium: 353mg | Iron: 6.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Mexican Recipes

    • healthy baked nachos on a platter
      Healthy Baked Nachos
    • A burrito bowl full of rice, vegetables, cheese, and pinto beans.
      Vegetarian Burrito Bowl
    • jackfruit tortilla soup in a bowl topped with sour cream, cheese, jalapeno, and tortilla strips.
      Vegetarian Tortilla Soup
    • two bowls of quinoa taco salad.
      Quinoa Taco Salad

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jocelyn (Grandbaby Cakes) says

      October 23, 2017 at 5:24 pm

      Colorful and full of flavor!!

      Reply
      • Lindsay Moe says

        October 24, 2017 at 8:33 pm

        Thanks Jocelyn!

        Reply
    2. Megan says

      October 26, 2017 at 7:03 am

      Homemade chips, wow! Looks awesome!

      Reply
      • Lindsay Moe says

        October 29, 2017 at 8:53 pm

        Thanks Megan!

        Reply
    3. Carolyn Ingram says

      October 27, 2017 at 6:16 pm

      5 stars
      This looks incredible!

      Reply
      • Lindsay Moe says

        October 29, 2017 at 8:53 pm

        Thanks Carolyn!

        Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    608 shares