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These Vegan Breakfast Nachos are loaded with air fryer chips, vegan eggs, refried beans, soyrizo, veggies and vegan cilantro ranch. Perfect for brunch at home | ThisSavoryVegan.com #thissavoryvegan #veganbrunch #vegannachos

Vegan Breakfast Nachos

Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
These Vegan Breakfast Nachos are loaded with air fryer chips, vegan eggs, refried beans, soyrizo, veggies and vegan cilantro ranch. Perfect for brunch at home!
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Ingredients

FOR THE AIR FRYER CHIPS*

  • 6 corn tortillas cut in triangles
  • olive oil spray
  • chili powder
  • 1 lime
  • salt

FOR THE CILANTRO RANCH

  • 1 tbsp dry ranch seasoning**
  • 1/3 cup vegan mayo
  • 2-4 tbsp non-dairy milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp cilantro finely chopped
  • 2 tbsp basil finely chopped

FOR THE SOYRIZO

  • 1 tbsp olive oil
  • 1/4 red onion chopped
  • 1/2 bell pepper chopped
  • 1 jalapeño chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & pepper to taste
  • 3 oz soyrizo

FOR THE NACHOS

  • 1/2 can vegan refried beans
  • 6 oz vegan eggs***
  • salt & pepper to taste
  • 2 handfuls spinach
  • cilantro, lime wedges, avocado for topping

Instructions
 

  • To make the air fryer chips, cut each tortilla into 6 triangles. Spray with olive oil and sprinkle with chili powder and lime juice. Turn the air fryer to 350 degrees. Spray the air fryer basket with olive oil. Working in batches, place a single layer in the air fryer basket and cook for 3 minutes. Flip and cook for an additional 2-3 minutes. Transfer chips to a baking sheet, sprinkle with salt and repeat with remaining chips.
  • Prepare the cilantro ranch by combining all of the ingredients in a bowl and stirring to combine. Add more or less non-dairy milk depending on how thin you want the dressing to be. Set aside until ready to use.
  • Heat the refried beans on low heat in a pot. Add 1-2 tbsp of water to thin them out. Keep on low heat until ready to eat.
  • To make the soyrizo, heat the olive oil in a large pan over medium heat. Add the onion, bell pepper, jalapeño, paprika, chili powder, garlic powder, onion powder, salt & pepper. Stir to combine and cook for 3 minutes. Add the soyrizo and crumble with a wooden spoon.
  • Push the soyrizo/veggies to one side of the pan and spray the empty side with non-stick spray. Pour the vegan eggs into the pan and sprinkle with a tiny pinch of salt & pepper. Scramble with a spoon. When the eggs are almost done, add the spinach and toss together until wilted. Turn the heat off.
  • To assemble, layer the chips, refried beans, soyrizo/veggie mixture and vegan eggs on a baking sheet (or individual plates). Drizzle with cilantro ranch and top with cilantro, lime juice and avocado.

Video

Notes

*If you don't have an air fryer you can use pre-made tortilla chips.
**You can get the recipe for my dry ranch seasoning here. You can also make this Cilantro Ranch recipe if you don't have the ingredients for the dry ranch seasoning.
***I used Just Vegan Eggs. If you can't find these you can swap the vegan eggs for your favorite tofu scramble recipe - here is one of my tofu scramble recipes.
 
Cuisine: American, Mexican
Course: Breakfast, brunch
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.