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Image shows Hearty Nacho Bake decorated with vegan cheese shreds and jalapenos. The bake is surrounded by cilantro and scattered Que Pasa Salted Tortilla Chips, and is made with their Mexicana Mild Salsa.
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5 from 1 vote

Hearty Nacho Bake (vegan & gluten-free)

This Hearty Nacho Bake is the perfect comfort food. Rice, beans, salsa and cheesy sauce topped with tortilla chips turn this traditional snack into a tasty meal!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course, Snack
Cuisine: American, comfort food, gluten-free, Mexican, vegan, vegetarian
Servings: 4 people


Cheesy Sauce

  • 2 tbsp brown rice flour
  • 1-2 tbsp nutritional yeast (depending on your taste)
  • 2 tbsp oil (avocado or olive oil work well)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • tbsp Bragg's soy seasoning (if using soy sauce instead, use ½-1 tbsp depending on taste)
  • ¼ tsp turmeric powder (optional - for colour)
  • ¾ cup water

For the Bake

  • 2 cups cooked long grain brown rice
  • cups black beans (drained and rinsed if from a can)
  • 2 420ml jars Que Pasa Mild or Medium Salsa
  • ½ cup diced red onion
  • ½ cup diced red pepper
  • ½ cup sweet corn kernels
  • 1 350g bag Que Pasa Salted Tortilla Chips (you'll probably use about half the bag)
  • cups vegan cheese shreds
  • 1 small jalapeño, thinly sliced (remember to wear gloves when doing this!)


  • Preheat your oven to 350°F/175°C.
  • To make the cheesy sauce, add all ingredients to a saucepan and cook on a low heat for 15-20 minutes, stirring frequently.
  • Then, when the sauce has thickened (it should have a similar consistency to a queso dip), remove from the heat. Set aside.
  • To make the bake, pour the cooked brown rice into a large oven-proof dish with high sides.
  • Spread the rice in an even layer, then add the black beans on top in the same way, creating a second layer.
  • Empty the jars of salsa into a large bowl, then stir ⅓ cup each of the diced red onion, red pepper and sweet corn into it.
  • Spread the mixture over the beans and rice in an even layer.
  • In overlapping rows, spread tortilla chips over the tomato mixture, ensuring that virtually all the salsa is covered (you'll likely use about half the bag for this).
  • Dollop the cheesy sauce over the tortilla chips. This will likely get a bit messy and uneven but that's ok!
  • Finally, sprinkle your remaining diced red onion, red pepper and corn kernels over the tortilla chips, and then sprinkle the vegan cheese shreds and jalapeño slices on top.
  • Bake in the oven for about 15 minutes, or until cheese has melted and tortilla chips are turning golden.
  • Scoop hearty portions of the bake onto warm plates and eat immediately!