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.
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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
- 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.
Ingredients for lime crema
- Sour cream
- Lime juice
- Coarse kosher salt
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.
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
FAQ
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!
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.
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!
Recipe
Vegetarian Chorizo Nachos with Lime Crema
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
- 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
Jocelyn (Grandbaby Cakes) says
Colorful and full of flavor!!
Lindsay Moe says
Thanks Jocelyn!
Megan says
Homemade chips, wow! Looks awesome!
Lindsay Moe says
Thanks Megan!
Carolyn Ingram says
This looks incredible!
Lindsay Moe says
Thanks Carolyn!