Vegetarian Nachos
Servings: 9 servings
Calories: 345kcal
These vegetarian nachos are the ultimate crowd-pleaser. Cheesy, crunchy, and loaded with veggies. Easy cleanup, endless toppings, all the flavor!
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Equipment
- 1 half sheet pan
- 1 Parchment paper
Ingredients
- 10 oz tortilla chips 1 medium bag
- 15 oz can black beans rinsed and drained
- ½ red onion finely diced
- 1 red Bell pepper finely diced
- ½ cup corn kernels
- 8 oz Monterey Jack cheese shredded
- 1 jalapeno pepper thinly sliced
Optional Toppings
- ½ cup grape tomatoes quartered
- ¼ cup green onions chopped, whites and greens separated
- 2 tablespoons cilantro
- 1 avocado sliced
- 1 cup salsa adjust amount to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a half sheet pan with parchment paper for easy cleanup.
- Spread an even layer of tortilla chips across the pan. Sprinkle on the black beans, red onion, bell pepper, corn, shredded cheese, whites of the green onion, and jalapeño slices.
- Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
- Remove the nachos from the oven and add your desired fresh toppings, such as tomatoes, green onions, cilantro, avocado, or salsa.
- Serve hot and enjoy.
Notes
- Consider adding roasted sweet potatoes, cooked quinoa, or even a dollop of seasoned black bean dip for a heartier dish.
- Microwave the beans for 30 seconds before adding them to the nachos. This prevents cooling the chips while baking.
- Tomatoes, avocado, and cilantro taste best when fresh and vibrant, not baked
Nutrition
Calories: 345kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 647mg | Potassium: 487mg | Fiber: 8g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 25mg | Calcium: 254mg | Iron: 2mg
