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Veggie Nachos

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Appetizer, Snack
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

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:

  • 1 bag (10 oz) tortilla chips

  • 1 1/2 cups shredded cheddar cheese (or Mexican blend)

  • 1 cup black beans, drained and rinsed

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 small red bell pepper, diced

  • 1 small green bell pepper, diced

  • 1 small red onion, finely chopped

  • 1 jalapeño, thinly sliced (optional)

For Toppings:

 

  • 1/2 cup cherry tomatoes, diced

  • 1/2 cup black olives, sliced

  • 1 avocado, diced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup sour cream (or Greek yogurt)

  • 1/4 cup salsa or pico de gallo

  • 1 lime, cut into wedges


Instructions

  • Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

  • 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.

  • Bake for 10-12 minutes, or until the cheese is melted and bubbly.

  • Add fresh toppings: Remove from the oven and top with diced tomatoes, black olives, avocado, and cilantro.

 

  • Serve: Drizzle with sour cream, add salsa, and squeeze fresh lime juice over the nachos. Serve immediately!


Notes

  • Make it spicy: Add extra jalapeños or a drizzle of hot sauce.

  • Make it vegan: Use dairy-free cheese and skip the sour cream.

 

  • Protein boost: Add cooked, crumbled tofu or tempeh for extra protein.