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"Better-than-beef" Nachos

  • Prep Time:
  • 15 min
  • Cook Time:
  • 10 min
  • Yield:
  • 6 servings

These "Better-than-beef" Nachos will be your new go-to healthy version of the messy, crowd-pleasing classic. Here we load tortilla chips up with our Original Plant-based Protein Crumbles instead of beef and shredded sharp cheddar instead of the traditional cheese sauce. Then we add tons of veggie toppings for a fresh crunch. If you're looking for extra add-ons, try sliced green onions, black olives, chopped romaine lettuce and sour cream.


Plant-based Protein Crumbles


  • 8 oz. tortilla chips
  • 1 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 cup Original Longève Plant-based Protein Crumbles
  • 1 15-oz can black beans, drained and rinsed
  • 1 medium red onion, chopped (reserve some for topping)
  • 1 jalapeño pepper, finely diced or pickled jalapeños (reserve some for topping)
  • 2 tsp. taco seasoning, or to taste
  • 2 cups sharp cheddar cheese or vegan cheese, shredded
  • 1 medium tomato, roughly chopped
  • 1 avocado, diced


  1. Preheat oven to 425° F. Place crumbles in bowl and add 3/4 cup hot water; stir to combine. Let stand for 5 minutes to rehydrate. Cover a sheet pan with aluminum foil and spread tortilla chips evenly across pan.
  2. Heat olive oil in a skillet over medium-high heat. Add garlic, red onion and jalapeño, and sauté until onion is softened and aromatic. Add rehydrated crumbles, black beans and taco seasoning to onion mixture, and stir until crumbles have browned slightly.
  3. Remove crumble mixture from heat and spoon evenly over tortilla chips on pan. Sprinkle cheddar cheese over the top.
  4. Bake for ten minutes or until cheese has melted.
  5. Remove pan from oven and top with tomato, avocado, and reserved red onion and jalapeño.

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