These Vegetarian Chorizo Nachos with Lime Crema use homemade tortilla chips, tons of veggies, and plenty of cheese and lime crema!
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! Chorizo is a spicy Mexican sausage that adds so much flavor to any dish. I found this meatless chorizo style protein (<— affiliate link but not sponsored) and was really excited to add it to homemade tortilla chips with loads of veggies and fresh lime crema.
We’ve made vegetarian nachos here before, but these are really next level with that chorizo flavor packed right in, balanced out with the cool crema. I thinned the lime crema out with a little water so it would drizzle, but it would also be great dolloped in the middle of the plate for dipping.
These vegetarian chorizo nachos are easy to customize! Here are a few ideas to get you started:
- Replace the vegetarian chorizo with real chorizo if you swing that way
- Sub vegan cheese and sour cream or leave them off entirely for a vegan version
- This recipe for vegetarian chorizo nachos is already gluten-free – high five!
- 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
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Vegetarian Chorizo Nachos with Lime Crema
Ingredients
- 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
- 1/4 cup cilantro, finely chopped
- 1/4 cup sour cream
- 1 lime , juiced
- Coarse kosher salt
Instructions
- 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. To make the crema, combine sour cream, lime juice, and a pinch of salt in a small bowl until smooth. If you want it more drizzly 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
Nutrition
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!