Vegan Breakfast Nachos

Serves 4


  • 1 Can Pinto Beans, Rinsed
  • 3 Tablespoons Olive Oil
  • ½ Tablespoon Dried Sage
  • 1 Teaspoon Dried Thyme
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Marjoram 
  • ½ Teaspoon Pepper 
  • ½ Teaspoon Salt
  • ¼ Teaspoon Red Pepper Flakes (optional)
  • 1 Tablespoon Olive Oil
  • 1 Cup White Onion, Diced
  • 1 Cup Green Pepper, Diced 
  • 1 Cup Mushrooms, Sliced
  • 1 ½ Cups Cherry Tomatoes
  • ½ Cup Vegan Mayonnaise
  • 1 Teaspoon Yellow Mustard
  • 1 Tablespoon Fresh Lemon Juice
  • ½ Teaspoon Paprika
  • ¼ Teaspoon Turmeric (optional)
  • 1 Bag of The Real Coconut Himalayan Pink Salt Tortilla Chips
  • Additional Salt and Pepper to Taste
  • Parsley for garnish (optional)



For the Vegan Bean “Sausage”

  • Drain, rinse and dry the pinto beans. 
  • In a skillet on the stove, add 2 Tablespoons of olive oil, the beans, dried sage, dried thyme, onion powder, garlic powder, marjoram, and ½ teaspoon each of the salt and pepper. When everything is hot, you can “smash” the beans either with a fork or you can use the top end of a spatula. Try to keep them just broken up, but not mushy. 
  • Heat on low-medium heat for about 10 minutes stirring every couple of minutes. Then set aside. 

To Assemble The Nachos 

  • In a medium pan on the stove, heat 1 Tablespoon olive oil, the diced onion, diced green pepper, and sliced mushrooms. Season with salt and pepper and cook until the onions start to soften and become translucent. Set aside. 
  • Layer the chips on the bottom of a skillet or a small oven-safe pan/dish. It’s OK if they overlap. On top of the chips, scatter the onion/pepper/mushroom mixture and the “sausage”. Top with the cherry tomatoes. 
  • Broil the nachos on high for about 5-7 minutes until the cherry tomatoes start to sizzle and blister. Check often so the chips don’t burn. 
  • Drizzle the vegan hollandaise sauce over the top of the nachos and serve immediately. To make the hollandaise sauce, stir together the vegan mayonnaise, yellow mustard, lemon juice, paprika, and turmeric.


 Recipe by Kari Hauger. Kari is the recipe creator and gluten-free food blogger at The Savory Celiac. Her blog includes recipes, restaurant recommendations, travel guides, and lifestyle tips. She was diagnosed with Celiac Disease in March 2017 and is passionate about sharing her knowledge and experiences with the gluten-free community.

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