Plate of nachos with box of sunflower hache, bowl of jalapenos, and peppers.

Sunflower Nachos

Nachos are the perfect appetizer for any kind of gathering. This recipe swaps out ground meat with Sunflower Haché for a plant-based app everyone will love. 

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Yield3-4 servings
  • Cuisine
    • American
    • Mexican
  • Course
    • Appetizer
    • Snack
  • Suitable for Diet


  • 1 pack sunflower haché
  • 250 g tortilla chips
  • 2 tablespoons olive oil
  • 100 ml water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons tomato paste 
  • 330 ml tomato sauce
  • 150 g kidney beans
  • 2 tablespoons pickled jalapeños
  • 4 tablespoons liquid of jalapeños
  • 1 teaspoon paprika
  • 1 teaspoon chili powder 
  • 1 pack vegan shredded cheese



Add tortilla chips to a baking dish. 


Heat olive oil in a pan and add the sunflower haché and water. 


Season the sunflower haché in the pan with salt, pepper, and tomato paste and stir well. 


Add the tomato sauce and stir with the sunflower mix. 


Add the kidney beans, pickled jalapeños, jalapeño liquid, paprika, and chili powder and mix well. 


Pour the finished mixture over the tortilla chips. 


Sprinkle with vegan shredded cheese bake for 10-15 minutes at 350 degrees F. 

This recipe can be made with regular or vegan cheese depending on dietary preference.

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