top down view of easy vegan nacho bowl.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This deconstructed nacho bowl recipe is a perfect way to use refried beans and fresh salsas for a delicious light snack or meal!


Units Scale



Cook the beans. If making them from scratch they can easily be made ahead of time and then warmed up on the stove before assembling your nacho bowls. Using canned refried beans, see notes.

Prep the salsa. Make the Pico de Gallo and corn salsa. Again, both of these can be made in advance, up to 1 – 2 days.

Prep the remaining produce. Shred the cabbage cabbage and slice the avocado.

Assemble the nacho bowls. To assemble the bowls, arrange the 1/2 cup refried beans, 1/4 pico de gallo, 1/4 corn salsa, small handful of red cabbage, and 1/2 avocado in a serving bowl, top with cheese and place 1 cup of chips on one side of the bowl.

If you prefer to heat in the oven:

  • Preheat oven to 375 degrees F.
  • Add the serving to refried beans to individual bowls, top with cheese and add a handful of chips on the side.
  • Place in oven and bake for 5 – 8 minutes.
  • Remove from oven, add the salsa, red cabbage and avocado, along with the other garnishing and enjoy!

Makes about 3 – 4 nacho bowls.


This is more of a template than a recipe. Feel free to adjust the amounts per serving to suit your needs.

*Canned Refried Beans: If using canned refried beans, heat the beans over medium low, add 1/4 cup of water, 1/4 teaspoon cumin and 1/4 teaspoon chili powder, stir and cook until warmed through. Taste for seasoning adding more spices as needed. Add salt & pepper to taste.

These Instant Pot Black Beans would also be great!

Nutrition information is calculated without vegan cheese. Check the label and add the serving amount to the total.