Bundt Cake Nachos with Vegan Birria | Tacotarian Plant to Plate Recipe

By now you've seen bundt cake nachos all over your feed. The crispy layered chips, the melted cheese spiraling out in every direction, the dramatic flip that reveals a nacho crown worthy of its own highlight reel.

We saw it too. And immediately started thinking about how to make a plant-based version that actually belongs at the same table as Tacotarian birria.

The result? The best bundt cake nachos we've ever had. And we've had a lot.

Here's the recipe.

Why This Version Hits Different

Most bundt cake nacho recipes use standard tortilla chips and whatever cheese and protein are easiest. This one uses Sweet Chili Doritos — accidentally vegan-friendly and with a flavor profile that plays beautifully against the smokiness of birria. The sweet heat from the chips against the rich consommé-braised jackfruit is a combination that makes complete sense once you try it and feels obvious in retrospect.

Daiya shredded cheese melts cleanly, holds its structure in the bundt pan, and pulls apart the way nachos are supposed to. And the Tacotarian birria — whether you're using our shelf-stable jackfruit birria from Tacotarian at Home or making it from scratch — brings the depth and richness that elevates this from a party snack to an actual experience.

The pico layer in the middle is the move most people miss. It adds brightness and acid from the inside out, so every layer of the nacho has freshness built in rather than sitting only on top.

What You'll Need

For the bundt cake nachos:

• 1 large bag Sweet Chili Doritos (accidentally vegan-friendly — check your label)
• 2 cups Daiya shredded cheese (cheddar style or pepper jack)
• 1 pouch Tacotarian at Home Jackfruit Birria — or 2 cups prepared Tacotarian birria
• 1 can black beans, drained and rinsed
• 1 cup fresh pico de gallo (divided — half for inside, half for topping)

For topping after the flip:

• 1 cup fresh guacamole
• ½ cup fresh pico de gallo
• ¼ cup vegan crema (Kite Hill or Forager work well)
• Optional: pickled jalapeños, fresh cilantro, lime wedges

Equipment:

• 10–12 cup bundt pan
• Non-stick cooking spray
• Oven preheated to 400°F

The Method

Step 1: Prep your fillings

Warm the birria according to package directions if using Tacotarian at Home. Drain and rinse the black beans. Have your pico, cheese, and chips ready to go in separate bowls before you start building — the layering goes fast and you want everything within reach.

Step 2: Spray the bundt pan generously

This is the most important step. Do not be shy with the non-stick spray. Get into every groove of the pan. Bundt cake nachos live and die by the flip, and the flip lives and dies by the spray.

Step 3: Build your first layer — chips

Start with a generous layer of Sweet Chili Doritos in the bottom of the bundt pan. Press them down slightly so they conform to the shape of the pan. Don't crush them — you want structure, not powder.

Step 4: Add cheese

Sprinkle a generous layer of Daiya shredded cheese over the chips. Don't be conservative here. The cheese is the glue that holds the nacho crown together when you flip it.

Step 5: Add birria and black beans

Spoon the warmed birria evenly over the cheese layer. Follow with a layer of black beans distributed evenly around the pan.

Step 6: Add your pico layer

This is the move. Spoon half your pico de gallo over the birria and bean layer. This builds brightness and acidity into the center of the nacho so the whole thing tastes alive, not just the top.

Step 7: Repeat

Add another layer of chips, another layer of cheese, and finish with a final chip layer on top. Press down gently to compact everything slightly.

Step 8: Bake at 400°F for 20 minutes

Place the bundt pan in the preheated oven and bake for 20 minutes. You're looking for the cheese to be fully melted and the chips on top (which will become the base after the flip) to be slightly golden.

Step 9: The flip

This is the moment. Remove from the oven and let rest for 1 minute. Place a large plate or cutting board over the top of the bundt pan, hold both firmly, and flip in one confident motion. Lift the pan slowly. The nacho crown should release cleanly.

If it doesn't release immediately — don't panic. Give it 30 seconds. Gravity will do the work.

Step 10: Top and serve immediately

While the nacho crown is still hot, top generously with fresh guacamole, the remaining pico de gallo, and vegan crema drizzled across the top. Add pickled jalapeños and fresh cilantro if using. Serve immediately with lime wedges on the side.

Serving Notes

This recipe serves 4 as a starter or 2–3 as a main. It's best eaten immediately after topping — the Doritos hold their crunch well in the oven but will soften over time once the toppings go on.

For parties and gatherings, you can build the bundt pan up to 2 hours ahead and refrigerate unbaked. Add 5 minutes to the bake time if going straight from the fridge to the oven.

Get the Birria

Tacotarian at Home jackfruit birria is available at shop.eattacotarian.com — shelf-stable, ships nationwide, and the same birria that's made our Las Vegas and San Diego restaurants famous since 2018.

Or if you're in Las Vegas or San Diego, pick up birria tacos at any Tacotarian location and use the extra filling for this recipe. We won't tell.

Tag Us

Made this recipe? We want to see it. Tag @eattacotarian and use #TacotarianAtHome — the best ones end up on our feed.

And if the bundt cake nachos convinced you that Tacotarian birria needs to be a permanent fixture in your kitchen, the full Tacotarian at Home shop is at shop.eattacotarian.com.

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