Ingredients
Equipment
Method
Prepare the Potatoes (If Using)
- Preheat air fryer to 400°F.
- Toss potatoes with lime juice and seasonings.
- Air fry for 18–22 minutes, shaking halfway through, until golden and crispy.
Make the Crispy Chickpeas
- Preheat the oven to 425°F (220°C).
- Toss chickpeas with spices, maple syrup, lime juice, and salt.
- Roast for 25–30 minutes until crispy and deeply golden.
Prepare the Smoky Black Beans
- Add black beans, spices, salsa, lime juice, and water to a skillet.
- Simmer for 8–10 minutes until thickened and flavorful.
- Lightly mash some beans for texture.
Make the Sweet Potato Queso
- Steam or boil sweet potato until tender.
- Blend sweet potato, soaked cashews, nutritional yeast, lemon juice, lime juice, spices, hot sauce, salt, and water until silky smooth.
- Adjust thickness as desired.
Make the Guacamole
- Mash avocados in a bowl.
- Stir in onion, jalapeño, lime juice, cilantro, and salt.
- Keep slightly chunky for texture.
Prepare the Citrus Crema
- Whisk together plant yogurt, lime juice, maple syrup, hot sauce, and salt until smooth.
Assemble the Nachos
- Spread chips or crispy potatoes onto a large platter or sheet pan.
- Layer with smoky black beans.
- Spoon over warm queso.
- Scatter crispy chickpeas across the top.
- Add cabbage, tomatoes, radishes, mango, jalapeños, and green onions.
- Add dollops of guacamole.
- Drizzle with citrus crema and hot sauce.
- Finish with pumpkin seeds, cilantro, and lime wedges. Serve immediately while warm and crispy.
Nutrition
Notes
Choose one base
Use either the full potato base or the tortilla chips, not both. The potato option supplies the measured default serving basis; chip amounts and nutrition depend on the bag used. Timing and preparation
Soak the cashews before blending. Roast the chickpeas in the oven while air-frying potatoes and making the sauces. The 65-minute estimate assumes overlapping work; separate equipment or cooking in smaller batches takes longer. Crispness
Dry chickpeas thoroughly before seasoning. Spread them in a single layer and serve shortly after roasting. Assemble the warm base, beans and queso first; add cool toppings last. Sauces
Steam or boil the sweet potato until a fork passes through easily. Begin the queso with 3/4 cup water and add up to 1 cup for a smooth, spoonable sauce. Storage
Refrigerate components separately within two hours, or one hour above 90°F (32°C), and use within three to four days. Chilled chickpeas soften; reheat to restore some texture. Reheat cooked components to 165°F (74°C). Make guacamole close to serving for the freshest color.
Use either the full potato base or the tortilla chips, not both. The potato option supplies the measured default serving basis; chip amounts and nutrition depend on the bag used. Timing and preparation
Soak the cashews before blending. Roast the chickpeas in the oven while air-frying potatoes and making the sauces. The 65-minute estimate assumes overlapping work; separate equipment or cooking in smaller batches takes longer. Crispness
Dry chickpeas thoroughly before seasoning. Spread them in a single layer and serve shortly after roasting. Assemble the warm base, beans and queso first; add cool toppings last. Sauces
Steam or boil the sweet potato until a fork passes through easily. Begin the queso with 3/4 cup water and add up to 1 cup for a smooth, spoonable sauce. Storage
Refrigerate components separately within two hours, or one hour above 90°F (32°C), and use within three to four days. Chilled chickpeas soften; reheat to restore some texture. Reheat cooked components to 165°F (74°C). Make guacamole close to serving for the freshest color.
