Summer Nachos

Mango-Nachos_miniWhite corn tortilla chips topped with fresh mango, avocado, and creamy vegan cheddar.

–  Ready in 15 minutes

–  Serves two

–  Vegan & Vegetarian

–  Gluten-free

–  No added salt or sugar


*  8 oz. El Milagro tortilla chips (half a bag)
*  1 ripe avocado, diced
*  1 mango, diced
*  8 oz. shredded vegan cheddar (daiya, almond, go veggie!, vegan gourmet)
*  Handful cherry tomatoes, halved
*  3-4 tbsp salsa
*  2 tbsp cilantro or parsley

1.  Preheat oven to 350 degrees.
2.  Layer chips, cheese and tomatoes in casserole dish.
3.  Bake for 10 minutes or until cheese is melted.
4.  Let cool for 5 minutes.
5.  Top with mango, avocado, cilantro and salsa.


  1. We don’t have a lot of Mexican food in the Netherlands. In fact, I don’t think I can come up with even two restaurants! But this looks like a perfect snack for movie time on Friday night and not that difficult to prepare!

  2. Omnomnomnom!!! I am SOOOOO making these when I get back to the States (less than a week!) where I can get my hands on some Daiya, in my opinion the BEST vegan cheese. Thanks for the recipe girl!!

    1. Haha, yay! Let me know how you like them. Daiya IS the best vegan cheese. It is so creamy with a hint of nuttiness if that’s a word….Safe travels!

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