Description
These Veggie Nachos are loaded with fresh vegetables, melted cheese, and zesty flavors. They make a perfect snack, appetizer, or even a light meal! Customize them with your favorite toppings like avocado, jalapeños, or a drizzle of sour cream.
Ingredients
For the Nachos:
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1 bag (10 oz) tortilla chips
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1 1/2 cups shredded cheddar cheese (or Mexican blend)
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1 cup black beans, drained and rinsed
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1 cup corn kernels (fresh, canned, or frozen)
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1 small red bell pepper, diced
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1 small green bell pepper, diced
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1 small red onion, finely chopped
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1 jalapeño, thinly sliced (optional)
For Toppings:
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1/2 cup cherry tomatoes, diced
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1/2 cup black olives, sliced
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1 avocado, diced
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1/4 cup fresh cilantro, chopped
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1/4 cup sour cream (or Greek yogurt)
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1/4 cup salsa or pico de gallo
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1 lime, cut into wedges
Instructions
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Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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Layer the nachos: Spread tortilla chips evenly on the baking sheet. Sprinkle half the cheese, followed by black beans, corn, bell peppers, red onion, and jalapeño. Add the remaining cheese on top.
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Bake for 10-12 minutes, or until the cheese is melted and bubbly.
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Add fresh toppings: Remove from the oven and top with diced tomatoes, black olives, avocado, and cilantro.
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Serve: Drizzle with sour cream, add salsa, and squeeze fresh lime juice over the nachos. Serve immediately!
Notes
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Make it spicy: Add extra jalapeños or a drizzle of hot sauce.
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Make it vegan: Use dairy-free cheese and skip the sour cream.
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Protein boost: Add cooked, crumbled tofu or tempeh for extra protein.