I mean… who isn’t obsessed with nachos? This is the ultimate party dish.

Now with this vegan recipe, you can eat superfoods and get your nacho on too!

Roasted Mango Salsa Nachos.jpeg

Roasted Mango Poblano Salsa

The Goods

  • 1 white onion, peeled and chopped

  • 4 small tomatoes, cubed

  • 1 poblano pepper, seeded and chopped

  • 1 jalapeño pepper, seeded and chopped 

  • 3 cloves of garlic, peeled

  • Avocado oil

  • Salt

  • 1 mango, peeled and diced

  • 1 bunch cilantro

The Method

  • Preheat oven to broil on high.

  • Place all ingredients except mango and cilantro into baking sheet and drizzle with avocado oil.

  • Bake for 10-15 minutes until peppers and onions are browning.

  • Pull out of oven and let cool for about 5 minutes.

  • Scoop cooked veggies into blender with mango and cilantro. Pulse until everything is combined.

  • Refrigerate and ideally let sit overnight before enjoying.

Note: keep salsa separate from nachos until you are ready to eat!


The Goods

  • 1/2 bag multi grain chips

  • 1/2 can black beans

  • 1/2 cup Mac and Cheese sauce

  • 1/4 cup mixed pitted olives

  • 1/4 red onion, sliced

  • 1 avocado, diced

  • 1/2 cup mango salsa

  • Cilantro for garnish

The Method

  1. Preheat oven to 350.

  2. Layer chips, black beans, cheese sauce, olives, onion, and avocado in a cast iron pan.

  3. Bake for 10-15 minutes until hot.

  4. Top with salsa, avocado, and cilantro. Serve immediately! 

As featured in this video

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