Vegan Cabbage Nachos

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Sweet Pea Living | Vegan Cabbage Nachos | Plant Based | Vegan

These nachos are my go-to whenever we have leftover cabbage in the fridge. I know, I know… cabbage nachos don’t exactly sound like the most appetizing entree. But, friends—I need you to trust me on this one. These are aaaaaamazing! The warm vegetables and crisp tortilla chips are a match made in heaven. Even better, this dinner is super easy to make when you’re pressed  for time on a busy weeknight! Give it a try and you won’t be disappointed.

Vegan Cabbage Nachos


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

INGREDIENTS
 1 tbsp extra virgin olive oil (EVOO)
 1 yellow onion, diced
 3 cloves garlic, minced
 ½ green cabbage head, chopped finely
 1 tomato, diced
 2 jalapeños, sliced
 1 red bell pepper, seeded and diced
 14 oz can black beans, drained and rinsed
 ½ lime, juiced
 ¾ tsp ground cumin
 ½ tsp chili powder
 ½ tsp cayenne pepper
 tortilla chips
 3 tbsp cilantro, chopped
 salsa, to taste

INSTRUCTIONS
1

In a large non-stick skillet, heat the EVOO, yellow onion, and garlic over high-heat until onions are translucent.

2

Add the chopped cabbage. Cook for 2-3 minutes until cabbage begins to soften.

3

Add the tomato, jalapeños, red bell pepper, and lime juice. Cook for 2-3 minutes until bell pepper softens slightly.

4

Add the black beans, corn, lime juice, cumin, chili powder, and cayenne pepper. Heat for 3-4 minutes, mixing well, until warm.

5

Serve mixture over tortilla chips with fresh cilantro and salsa. Enjoy!

Ingredients

INGREDIENTS
 1 tbsp extra virgin olive oil (EVOO)
 1 yellow onion, diced
 3 cloves garlic, minced
 ½ green cabbage head, chopped finely
 1 tomato, diced
 2 jalapeños, sliced
 1 red bell pepper, seeded and diced
 14 oz can black beans, drained and rinsed
 ½ lime, juiced
 ¾ tsp ground cumin
 ½ tsp chili powder
 ½ tsp cayenne pepper
 tortilla chips
 3 tbsp cilantro, chopped
 salsa, to taste

Directions

INSTRUCTIONS
1

In a large non-stick skillet, heat the EVOO, yellow onion, and garlic over high-heat until onions are translucent.

2

Add the chopped cabbage. Cook for 2-3 minutes until cabbage begins to soften.

3

Add the tomato, jalapeños, red bell pepper, and lime juice. Cook for 2-3 minutes until bell pepper softens slightly.

4

Add the black beans, corn, lime juice, cumin, chili powder, and cayenne pepper. Heat for 3-4 minutes, mixing well, until warm.

5

Serve mixture over tortilla chips with fresh cilantro and salsa. Enjoy!

Vegan Cabbage Nachos
Vegan Cabbage Nachosz

3 thoughts

  1. Loving this! Also, did you redesign your site? It looks so good! I’ve been trying to find a way to post recipes that can print. Any advice or tips you’d be able to share would be great! (I can also email you if that’s easier)

    1. Hey there! Sorry for the late reply! I use the recipe plugin called WP Recipe Maker. I love the layout of it and the printable ability!

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